Lemon and Poppy seed bars
- Jul 17
- 2 min read
Like many people, I am inspired by other people's recipes but then like to adapt them to use ingredients that I like or have in my cupboard. I love the freshness of real lemon. Not a fan of the lemon flavouring, same with strawberry, come to think of it any fruit flavouring I don't like because it's so far from the real flavour it just tastes fake.
The inspiration came from deliciously ella's bars. I used to follow her when she was starting out and I'm very onboard with the advocating for everyone to eat more plants. As a normal human reaction, I don't like every recipe but have found ways to work with the ingredients and add in my own of what I like and works well with me.
This recipe makes a tray, about 12 bars
Ingredients
400g Oats (I use organic and a mix of jumbo and porridge for the texture
Zest of one lemon
Juice of 2 lemons (I made the error of juicing before zesting, it makes it much more difficult)
1 cup of nut butter of your choice (I normally use what I've got or almond is my go to)
1/2 cup Coconut oil
1/2 cup maple syrup
4 tbsp poppy seeds
A big pinch of sea salt
Method
Melt the coconut oil, maple syrup and nut butter in a pan on a low to medium heat. You just want to get to the point of it being combined and a smooth runny consistency, this is your glue for the oats.
Meanwhile line a baking tray with greaseproof paper.
Once melted, add the mixture to the oats and combine. This is the stage where you will know if the mixture is too wet or dry. You want every oat to be covered but not saturated. So either add more oats or oil and nut butter combo.
Add in the poppy seeds, juice and zest and salt. The good thing about this recipe is you can try it. Do a taste test, do you like it? No? Then add more of what you need. Yes? Then pour it into the baking tray and press down on the mixture, you want it to be compact to help it not crumble when they are set.
Put into the fridge to set for atleast 2 hours, then cut into bar sizes of your choice.
Enjoy!
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