Tasty Recipes Gluten Free Lemon Coconut Poppy Seed Bars

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Gluten Free Lemon Coconut Poppy Seed Bars

"Delicious treat and gluten-free! Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container."

Ingredients :

• Crust:
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 cup shredded toasted coconut
• 1/4 teaspoon poppy seeds
• Zest of 1 lemon
• 2 tablespoons unsalted butter, melted
• 2 tablespoons Mott's® Original Applesauce
• 1 large egg yolk
• Filling:
• 4 large eggs
• 1/3 cup lemon juice
• Zest of 2 lemons
• 1/4 cup Mott's® Original or Natural Applesauce
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• Topping:
• Powdered sugar
• Poppy seeds

Instructions :

Prep :	Cook : 16M	Ready in :

• Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
• Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
• Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
• Press the crust evenly across the bottom of the prepared baking pan.
• Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
• While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
• Whisk in the sugar and cornstarch.
• Pour the filling over the baked crust and return the pan to the oven.
• Bake for 25-30 minutes more, until the filling is set.
• Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
• Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
• Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Notes :

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