Lemon Poppy Protein Bars Recipe 475

LEMON-POPPY PROTEIN BARS RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 325 degrees F. Coat a 9X13- inch pan thoroughly with cooking spray. 2. In a large mixing bowl, combine dry ingredients: Flour, Whey Protein, Sugar, Poppy Seeds, Baking Powder, Baking Soda, Salt and Zest. Stir to mix. 3. In a separate large mixing bowl, stir together remaining ingredients: Yogurt, Applesauce, Canola Oil, Lemon Extract, and Eggs. Add dry ingredients to wet ingredients, and stir just until uniformly moistened. Pour batter into pan. 4. Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool Completely before slicing. Per Serving: 145 calories, 3g fat, 22g totaly carbohydrate, 1g dietary fiber, 8g protein.

LEMON POPPY SEED PROTEIN BARS (GLUTEN-FREE) RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray. 2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix. 3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan. 4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.

SARAH'S POST-WORKOUT LEMON POPPY SEED BARS

Steps:

• Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm.
• Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge.