Advertisements
Desserts,  Recipes

Healthy Lemon Poppyseed Bars

I’ve had a recent obsession with lemon flavored baked goods. Until recently, I didn’t really like lemon flavored baked goods. I had this memory of them as being cloyingly sweet and not very lemon like. Fortunately,  I have finally been able to experience some really awesome lemon baked goods and now I’m hooked.

With Spring in the air I have been craving the bright, tart flavor of fresh lemon. So, I went ahead and made these Lemon Poppy Seed bars with a special healthy ingredient. Chickpeas!

Yep! These bars are made with chickpeas and just 8 other simple ingredients! These bars are gluten and dairy free and packed with protein and fiber. They are the perfect balance of tart and sweet that makes them refreshing and decadent at the same time.

They are super simple to make (all the ingredients go right into a blender or food processor). The active cook time is only about 10 minutes, then pop them in the oven and let it do its thing. Basically, these are my newest obsession. A dessert that is healthy, easy, quick, and satisfying. How can you go wrong?

 

A few final notes:
  • I added a little tapioca starch to the mix because in my experience working with almond flour, the tapioca starch helps give the baked good a more cake like consistency. If you are Paleo–feel free to omit, it may just change the consistency a bit.
  • The chunks of dried sugared lemon are so good in this ( I found them at Trader Joes) but, if you cant find them or don’t want them you can omit altogether or try cutting up some of the fresh lemon rind.
  • Because chickpeas are the main ingredient I stored these in the fridge in a tuppewear. for a more fudge like consistency enjoy cold right out of the fridge. Or, heat in the microwave for about 10 seconds for a more cake like bar.
  • Bars should keep well for 4-5 days in the fridge, but good luck getting them to last that long!!

Before you go, if you are looking for other fresh and fruity dessert ideas you will love this easy 5-ingredient Coconut mango chia pudding or this slightly more decadent Blood orange Pavlova!

Finally, if you make any of these recipes and decide to share on Facebook or Instagram be sure to tag @Kitchencartographer & #kitchencartographer. I would love to see your kitchen creations!

Lemon Poppyseed Bars
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Healthy Simple Lemon Poppyseed Bars made with chickpeas 

Ingredients
  • 1 can garbanzo beans drained and rinsed
  • 2 eggs
  • 3 tbs coconut oil melted
  • 1/2 cup almond flour
  • 3 tbs tapioca starch
  • 1/4 cup + 1 tbs sugar
  • 1 1/2 tsp baking powder
  • 1/2 cup lemon juice
  • Zest of one lemon
  • 2 tbs poppyseeds
  • 4 slices of dried sweetened lemon- diced in small chunks (optional)
Instructions
  1. Preheat over to 350 degrees Fahrenheit
  2. Line a 9X9 baking tray with parchment or spray with nonstick spray
  3. In a food processor or blender combine garbanzo beans, eggs, coconut oil, almond flour,
  4. tapioca starch, sugar, baking powder, lemon juice, zest, poppyseeds, blend till smooth.
  5. Stir in diced dried and sugared lemon (or dice fresh lemon rind)- see notes

  6. Pour the batter into the prepared baking dish.
  7. Bake for 35-40 minutes or until cooked though.
  8. Before cutting let cool for 10-15 minutes. Slice and enjoy!!
Recipe Notes
  • I added a little tapioca starch to the mix because in my experience working with almond flour, the tapioca starch helps give the baked good a more cake like consistency. If you are Paleo--feel free to omit, it may just change the consistency a bit.
  • The chunks of dried sugared lemon are so good in this ( I found them at Trader Joes) but, if you cant find them or don't want them you can omit altogether or try cutting up some of the fresh lemon rind.
  • Because chickpeas are the main ingredient I stored these in the fridge in a tuppewear. for a more fudge like consistency enjoy cold right out of the fridge. Or, heat in the microwave for about 10 seconds for a more cake like bar.
  • Bars should keep well for 4-5 days in the fridge, but good luck getting them to last that long!!
Save this recipe to your Pinterest board!

Advertisements

Leave a Reply

%d bloggers like this: