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Lemon Poppyseed Bars

Healthy Simple Lemon Poppyseed Bars made with chickpeas 
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 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)


  • Preheat over to 350 degrees Fahrenheit
  • Line a 9X9 baking tray with parchment or spray with nonstick spray
  • In a food processor or blender combine garbanzo beans, eggs, coconut oil, almond flour,
  • tapioca starch, sugar, baking powder, lemon juice, zest, poppyseeds, blend till smooth.
  • Stir in diced dried and sugared lemon (or dice fresh lemon rind)- see notes
  • Pour the batter into the prepared baking dish.
  • Bake for 35-40 minutes or until cooked though.
  • Before cutting let cool for 10-15 minutes. Slice and enjoy!!


  • 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!!