Lemon Poppyseed Almond Bars
If there’s one thing I do right, it’s lemon poppyseed baked goods.
If you’re not already aware, lemon poppyseed is my favorite flavor of all time. If you’re also an addict, welcome, you will love this website.
All I can say is that these bars are amazing and I gasped when I first took a bite. They’re soft, fluffy, and as much as I hate the word, moist. Each bite has a slight salty crunch from the slivered almonds, but a perfectly sweetened lemon flavor. I had initially planned for this recipe to be a bread, but the oven disagreed so I pivoted and sliced them into bars. But despite the detour, they still turned out to be one of the best things I’ve ever made. And as a self proclaimed lemon poppyseed expert, this means a lot.
They’re the perfect summer treat to enjoy for breakfast, a snack, or even dessert with some vegan vanilla ice cream. Since I had written this recipe as a bread, I baked them in a silicone loaf pan, which I actually highly recommend for the crispy edges and soft middle. But if you only have a standard square pan, that should work too. I also used monkfruit sugar to keep them entirely sugar free, but any granulated and powdered sugars can be substituted. I do recommend sticking to the almond flour for the lighter texture, but if you are to use an alternative, note that the measurements will be different.
So all of this to say, these are one of the best recipes I’ve made in awhile and you need to make them as soon as possible.
Hurry up and get baking!
RECIPE
Ingredients:
1/3 cup softened coconut oil
3/4 cup almond milk
1/3 cup fresh lemon juice
3/4 cup monkfruit or coconut sugar
2 tbsp maple syrup
2 cups almond flour
2 tbsp arrowroot powder (sub corn starch)
1 tsp baking soda
1/4 tsp baking powder
Fresh lemon zest
Slivered almonds
Poppyseeds
Optional glaze: powdered monkfruit or sugar mixed with almond milk and lemon juice until thin
Directions:
Using a hand mixer, beat together oil, milk, lemon juice, sugar, and maple syrup until fully smooth. Stir in remaining ingredients and gently mix until combine, don’t over mix!
Spread batter across a loaf pan (I’m sure a smaller square pan would work too) and bake top with more almonds. Bake at 375 for 40 minutes or until knife comes out clean. Let cool completely before topping with glaze and more slivered almonds.