Featured Recipe: Meyer Lemon & Poppy Seed Squares (Gluten Free, Vegan)
Meyer Lemon & Poppy Seed Squares with Sour Cream Icing
These poppy seed squares are not only gluten free and delicious, but also dairy and egg free – making them totally vegan!
Servings: 24 Squares
Ingredients
Squares:
- 2 cups Gluten-Free All-Purpose Flour
- 1/4 cup Organic Cane Sugar
- 1 tsp Baking Powder (Aluminum Free)
- 1/2 tsp Baking Soda (Aluminum Free)
- 3 Tbsp Poppy Seeds
- 1/2 tsp Sea Salt
- 2 Lemons (Zest Only)
- Juice 1 lemon
- 1 cup Coconut Beverage (Unsweetened)
- 1/4 cup Organic Coconut Oil (Melted)
- 1/2 cup Organic Maple Syrup
- 1 tsp Vanilla Extract
- 2 Flax Eggs (2 tbsp Flax Meal + 1/2 Cup Water)
Icing:
- 1 Pack “Tofutti” Sour Cream (340g)
- 1 Organic Meyer Lemon (Zest & Juice)
- ¼ Cup Organic Cane Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Extra Virgin Coconut Oil (Melted)
Instructions
- Preheat your oven to 375F.
- In a large bowl, whisk together all of the “squares” dry ingredients and in a separate bowl combine the wet.
- Mix the wet ingredients into the dry and transfer over to a parchment lines
- Bake for 45 mins and allow to cool completely before adding the icing.
- In a medium bowl, combine all of the icing ingredients and spread on top of the squares.
- Cut into desired size pieces and enjoy!
Notes
Each Serving Contains:
218 calories; 1g protein; 7 g total fat (0 g trans fat); 39g total carbohydrates; 27 g of sugar; 182 mg sodium