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!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: North American, 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

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