Lemon Poppy Seed High Fiber Bars Recipes

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SARAH'S POST-WORKOUT LEMON POPPY SEED BARS



Sarah's Post-Workout Lemon Poppy Seed Bars image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 2h10m

Yield 10 to 12 bars

Number Of Ingredients 11

2 1/4 cups oat flour
1/2 cup vanilla protein powder
1/4 cup poppy seeds
1/2 teaspoon kosher salt
1 cup creamy cashew butter
1/2 cup honey
2 tablespoons coconut oil
2 teaspoons lemon extract
Nonstick cooking spray
1/2 cup white chocolate chips, to garnish
Flaky sea salt, to garnish

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.

LEMON POPPY SEED HIGH FIBER BARS



Lemon Poppy Seed High Fiber Bars image

Make and share this Lemon Poppy Seed High Fiber Bars recipe from Food.com.

Provided by 781669

Categories     Breads

Time 55m

Yield 18 80 grams, 18 serving(s)

Number Of Ingredients 17

2 egg whites
1/2 cup brown sugar, tightly packed
1/2 cup sugar
2 tablespoons canola oil
1 tablespoon vanilla
1 1/2 tablespoons lemon extract
1 tablespoon lemon juice (to mix with milk)
1 cup fat-free evaporated milk
2 cups zucchini, grated
2 cups carrots, grated
1 1/2 cups whole wheat flour
1 cup flax seed meal
1/3 cup soy protein
2 tablespoons poppy seeds
1 1/2 teaspoons baking soda
1/8 teaspoon salt
2 ounces sliced almonds

Steps:

  • Prepheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
  • Mix together milk with lemon juice, set aside for 5 minutes.
  • Beat together egg whites, brown sugar, and oil. Then add vanilla, Lemon extract, zucchini, carrots and the milk and lemon juice mixture. Mix together well.
  • In a separate bowl, combine flour, flaxmeal, soy protein, poppy seeds, baking soda, salt, almonds.
  • Add dry mixture to the wet mixture until just blended. Spoon mixture into prepared pan.
  • Bake for 35 minutes or until wooden stick inserted into the middle comes out clean.

Nutrition Facts : Calories 173.9, Fat 6.5, SaturatedFat 0.6, Cholesterol 0.6, Sodium 158.4, Carbohydrate 24.9, Fiber 3.9, Sugar 14.4, Protein 5.1

LEMON POPPY SEED SHORTBREAD BARS



Lemon Poppy Seed Shortbread Bars image

These bars are buttery rich and not too sweet, with a light lemon flavor. The fresh lemon juice is optional add it in for a stronger lemon flavor. These will be soft when removed from the oven and then harden up. Measure the butter, flour and vanilla exactly for a perfect texture bar.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 40m

Yield 24 cookies

Number Of Ingredients 8

1/2 cup butter, softened (no subs!)
1/2 cup confectioners' sugar (addition for sprinkling on bars)
2 tablespoons grated lemon zest (I just used the zest from 1 whole lemon)
1 -2 teaspoon fresh lemon juice (optional)
1 teaspoon vanilla
2 tablespoons poppy seeds
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • Set oven to 300°F (set oven rack to middle position).
  • Butter an 8x8-inch glass baking dish.
  • In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
  • Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
  • In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
  • Press the mixture into prepared baking pan.
  • Bake for about 30-35 minutes, or until pale golden brown.
  • Let the shortbread cool in the pan on a rack for about 10 minutes.
  • Cut into 24 bars and let the bars cool completely in the pan.
  • Sprinkle with confectioners' sugar.

POPPY SEED-LEMON BARS



Poppy Seed-Lemon Bars image

The bright flavor of lemon combined with poppy seeds really kicks the traditional lemon bar up a notch. They're vibrant, fresh tasting, and pleasantly sweet. I like to use black poppy seeds for a pop of color and just a little more eye appeal.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

cooking spray
½ cup butter, softened
¼ cup confectioners' sugar
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground cardamom
1 tablespoon poppy seeds
1 ½ cups white sugar
3 large eggs
⅓ cup freshly squeezed lemon juice
2 teaspoons lemon zest
½ cup all-purpose flour
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
  • Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
  • Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
  • While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
  • As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
  • Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 30.8 g, Cholesterol 50.1 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 90.8 mg, Sugar 21.4 g

LEMON POPPY-SEED SHORTBREAD BARS



Lemon Poppy-Seed Shortbread Bars image

Categories     Mixer     Dessert     Bake     Lemon     Poppy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 cookies

Number Of Ingredients 7

1/2 cup unsalted butter, softened
1/2 cup confectioners' sugar plus additional for sprinkling the bars
1 1/2 tablespoons grated lemon zest
3/4 teaspoon vanilla
1 1/2 tablespoons poppy seeds
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.

LEMON-POPPY SEED BARS



Lemon-Poppy Seed Bars image

Provided by Bill Telepan

Categories     Mixer     Egg     Dessert     Bake     Picnic     Kid-Friendly     Mother's Day     Lemon     Chill     Potluck     Poppy     Coffee Grinder     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 large bars

Number Of Ingredients 22

Crust:
8 tablespoons (1 stick) butter
Pinch of salt
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup flour
Poppy seed layer:
1/2 cup poppy seeds, finely ground in a coffee grinder or blender, or crushed with the bottom of a heavy pan
1/4 cup sugar
2 tablespoons butter
Lemon filling:
1/4 cup cornstarch
1 cup sugar
3 egg yolks
3/4 cup freshly squeezed lemon juice
Grated zest of 1 lemon
2 tablespoons butter, softened
Topping:
3 egg whites
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon poppy seeds

Steps:

  • Make crust:
  • 1. Preheat the oven to 350°F
  • 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed. Add the salt, sugar, and vanilla, and continue to beat until light but not fluffy. Lower the speed and add the flour. Mix until just combined.
  • 3. Spread the dough into the bottom of an 8 by 8-inch pan, patting with your fingers and smoothing the top with an offset metal or rubber spatula if necessary.
  • 4. Bake until light golden brown around the edges, 18 to 20 minutes. Remove from the oven and let cool on a wire rack. Do not turn off the oven.
  • Make poppy seed layer:
  • Place the poppy seeds, sugar and 1/4 cup cold water in a small saucepan and bring to a boil over high heat. Let boil for 1 to 2 minutes, stirring occasionally, until the mixture is thick and glossy. Add the butter and stir until incorporated. Remove from the heat immediately and spread the poppy seed mixture evenly over the baked cookie crust. Set aside.
  • Make lemon filling:
  • 1. Place 3/4 cup cold water and the cornstarch into a medium nonreactive saucepan and whisk to dissolve the cornstarch.
  • 2. Add the sugar and egg yolks and whisk to combine. Over medium heat, stirring constantly, bring the mixture to a boil and let boil for 2 minutes. Remove from the heat.
  • 3. Add the lemon juice, lemon zest, and butter. Whisk until smooth. Pour the lemon filling evenly over the poppy seed layer.
  • Make topping:
  • 1. Using a handheld mixer or in a the bowl of an electric mixer, whip the eggwhites on medium-high speed. When the whites peak softly, slowly add the sugar. Continue whipping until firm (but not stiff) peaks are formed.
  • 2. Fold in the cornstarch, and then the poppy seeds. Cover the lemon filling completely and dab the top to make attractive swirled points. Bake until the meringue browns, about 18 minutes. Cool and refrigerate until firm, at least 2 hours. Cut into 8 large bars.

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