Ingredients
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1 cup almond flour
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1 cup sprouted Whole Wheat flour
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1 tsp. baking powder
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1 tsp. ground cinnamon
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2 Tbsp. poppy seeds
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1/4 tsp salt salt
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1& 1/4 cup organic coconut sugar coconut sugarmay substitute with maple syrup - 1/2-3/4 cup per taste or cane sugar 1 cup if u want to retain pale yellow color for bars/ muffins)
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juice along with zest of 3 large lemons lemon juice
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1 tsp. lemon extract( optional )
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1/4 cup coconut oil
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1 Tbsp. plain yogurt
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1 tsp. vanilla extract
Directions
You ask – how are these lemon bars? They don’t look yellow like they do in the store. The reason is coconut sugar. The traditional lemon poppy seed muffins / bars that you get at the store are made using white sugar and all purpose flour that raises your glycemic index and insulin in return. These are made using pure organic coconut sugar which is derived from the sap of the coconut tree and is by nature low in glycemic index. The only bargain is it turns your dough brown – i’ll take it! Will you?
These also have a combination of sprouted whole wheat flour and almond flour in the batter and acid from lemons is known to lower glycemic index of any food, so actually this little bar is a VERY HEALTHY treat, and waistline friendly. One bite into it and you will fall in love with its lemony goodness!
Steps
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1
Done
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Mix IngredientsPreheat oven to 350 degrees. Line your muffin tin with baking cups or grease a square cake pan with a little bit of coconut oil. Mix all dry ingredients in a medium sized bowl. In a large bowl, mix all wet ingredients. Slowly add dry ingredients to wet in small batches. Mix well. |
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2
Done
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Bake and enjoy!Pour your mix into your muffin tin or cake pan. If making muffins, bake for 17-18 mins. If baking squares, 25-30 mins. Bake until knife comes out clean. You can make a drizzle too! Mix 1 cup of powdered sugar with 1 T. of water and 1/2 tsp. of pure lemon extract. Let me know how it comes out! |
