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Gluten Free Lemon Coconut Poppy Seed Bars
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Gluten-free lemon coconut poppy seed bars, made with applesauce and coconut flour - an irresistible dessert for all!
Ingredients:
  • 0.5 cup coconut flour
  • 0.25 cup almond flour
  • 2 tablespoons granulated sugar
  • 0.25 teaspoon kosher salt
  • 0.25 cup shredded toasted coconut
  • 0.25 teaspoon poppy seeds
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Mott's® Original Applesauce
  • 1 large egg yolk
  • 4 large eggs
  • 0.33333334326744 cup lemon juice
  • Zest of 2 lemons
  • 0.25 cup Mott's® Original or Natural Applesauce
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • Powdered sugar
  • Poppy seeds
Instructions:
  • Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with two long pieces of aluminum foil, crisscrossed, and pressing the edges against the sides of the pan.
  • Prepare the crust: Combine coconut flour, almond flour, sugar, and salt in a medium mixing bowl. Add coconut, poppy seeds, and lemon zest, and mix well.
  • Combine the butter, applesauce, and egg yolk in a small bowl, then stir into the crust.
  • Spread the crust evenly on the bottom of the baking pan.
  • Bake the crust until the edges just begin to brown, for 10-15 minutes. (Ceramic and glass pans may require a slightly longer baking time than metal pans.)
  • While the crust bakes, prepare the filling by whisking together eggs, lemon juice, lemon zest, and applesauce in a medium mixing bowl until well blended.
  • Combine the sugar and cornstarch and whisk together.
  • Ladle the luscious filling over the golden baked crust, then pop the pan back into the oven.
  • Continue baking until the filling has set, for an additional 25-30 minutes.
  • Allow the bars to cool in the pan on a wire rack for 5 minutes, then gently lift them out using the foil's longer edges onto the rack.
  • Allow the bars to cool to room temperature before delicately removing the foil. Sprinkle the bars with a fine layer of powdered sugar and a generous dash of poppy seeds, then cut into either squares or longer bars.
  • Prepare the bars ahead of time by storing them in the refrigerator in an airtight container for up to 3 days.

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