Lemon Poppy Seed High Fiber Bars Recipes

Steps:

• Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm.
• Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge.

Steps:

• Prepheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
• Mix together milk with lemon juice, set aside for 5 minutes.
• Beat together egg whites, brown sugar, and oil. Then add vanilla, Lemon extract, zucchini, carrots and the milk and lemon juice mixture. Mix together well.
• In a separate bowl, combine flour, flaxmeal, soy protein, poppy seeds, baking soda, salt, almonds.
• Add dry mixture to the wet mixture until just blended. Spoon mixture into prepared pan.
• Bake for 35 minutes or until wooden stick inserted into the middle comes out clean.

Steps:

• Set oven to 300°F (set oven rack to middle position).
• Butter an 8x8-inch glass baking dish.
• In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
• Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
• In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
• Press the mixture into prepared baking pan.
• Bake for about 30-35 minutes, or until pale golden brown.
• Let the shortbread cool in the pan on a rack for about 10 minutes.
• Cut into 24 bars and let the bars cool completely in the pan.
• Sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine poppy seed and 2 tbsp milk.
• In a medium mixing bowl, cream together butter, sugar and honey.
• Add eggs and beat well.
• Sift together flour, salt, baking powder and soda.
• Blend into creamed mixture alternately with 2 tbsp milk and vanilla.
• Stir in coconut and poppy seed milk mixture.
• Spread evenly in a greased 13 x 9 x 2 inch pan.
• Bake for 25 to 30 minutes.
• Cool in pan on wire rack.
• Sprinkle top with sifted icing sugar and cut into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
• Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
• While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
• As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
• Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

Steps:

• Make crust:
• 1. Preheat the oven to 350°F
• 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed. Add the salt, sugar, and vanilla, and continue to beat until light but not fluffy. Lower the speed and add the flour. Mix until just combined.
• 3. Spread the dough into the bottom of an 8 by 8-inch pan, patting with your fingers and smoothing the top with an offset metal or rubber spatula if necessary.
• 4. Bake until light golden brown around the edges, 18 to 20 minutes. Remove from the oven and let cool on a wire rack. Do not turn off the oven.
• Make poppy seed layer:
• Place the poppy seeds, sugar and 1/4 cup cold water in a small saucepan and bring to a boil over high heat. Let boil for 1 to 2 minutes, stirring occasionally, until the mixture is thick and glossy. Add the butter and stir until incorporated. Remove from the heat immediately and spread the poppy seed mixture evenly over the baked cookie crust. Set aside.
• Make lemon filling:
• 1. Place 3/4 cup cold water and the cornstarch into a medium nonreactive saucepan and whisk to dissolve the cornstarch.
• 2. Add the sugar and egg yolks and whisk to combine. Over medium heat, stirring constantly, bring the mixture to a boil and let boil for 2 minutes. Remove from the heat.
• 3. Add the lemon juice, lemon zest, and butter. Whisk until smooth. Pour the lemon filling evenly over the poppy seed layer.
• Make topping:
• 1. Using a handheld mixer or in a the bowl of an electric mixer, whip the eggwhites on medium-high speed. When the whites peak softly, slowly add the sugar. Continue whipping until firm (but not stiff) peaks are formed.
• 2. Fold in the cornstarch, and then the poppy seeds. Cover the lemon filling completely and dab the top to make attractive swirled points. Bake until the meringue browns, about 18 minutes. Cool and refrigerate until firm, at least 2 hours. Cut into 8 large bars.

Steps:

• 1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray. 2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix. 3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan. 4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.