These poppyseed squares are great to feed to all of your non vegan, gluten loving friends. They won't even know the difference.
I spent an entire day in the kitchen trying this recipe over and over. It took me forever to actually get it right.
And after trying so many different batches of these to see if they were "just right" I started to feel not so hot.
Oh, the baking struggles.
Lemon Poppy Seed Squares
2/3 cup almond milk
1 tablespoon apple cider vinegar
1/4 cup poppy seeds
1 cup all purpose gluten free flour
1/4 cup brown rice flour
3/4 cup maple syrup
1 banana
2 teaspoon chia seeds
1 teaspoon salt
1 teaspoon vanilla
juice from 1 lemon
Orange Chia Glaze
juice from 1 orange
1 tablespoon agave
2 teaspoon chia seeds
Preheat oven to 350 degrees. Mix together almond milk, apple cider vinegar, and poppy seeds in bowl; set aside. Combine all other ingredients in mixing bowl and mix until batter starts to form, add almond milk mix and continue to mix until all ingredients are fully incorporated.
Pour mixture into a greased 8x8 pan and bake for approximately 20 minutes, until edges are brown.
Remove from oven and let cool.
In the mean time, make your orange chia glaze.
Combine all ingredients together and let sit for 30-60 minutes to thicken.
Once squares are cool, drizzle glaze over top. Serve, enjoy!
