Lemon Poppy Seed Protein Bars
Yields: 6 protein bars
 
These healthy protein bars taste just like lemon poppy seed muffins for a fraction of the calories (and effort)! They’ll keep for at least 5 days if stored in an airtight container in the refrigerator.
  1. Line a 9x5” loaf pan with parchment paper. (See photo in blog post above.)
  2. In a small bowl, whisk together the soy protein, coconut flour, poppy seeds, and lemon zest. Make a well in the center. Pour in the cashew milk, lemon juice, and vanilla crème stevia. Mix everything together until just incorporated.
  3. Press the mixture into the prepared pan using a spatula, and smooth out the top. Chill for at least 3 hours before slicing into bars.
Notes: This recipe was specifically designed for soy protein isolate (powder). Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different plant-based protein powder, you may need to add more protein powder if the dough is too wet OR more milk if the dough is too dry. Do not substitute whey-based protein powder; the bars will not set.

I highly recommend Meyer lemons, if you can find them! They’re slightly sweeter than classic lemons and really make the lemon flavor shine.

Any milk may be substituted for the cashew milk.

Any sweetener may be substituted in place of the vanilla crème stevia. However, you may need to adjust the amount of coconut flour or soy protein if the dough is too wet OR more milk if the dough is too dry. You’ll need the equivalent of ½ cup of granulated sugar.

For more tips and answers to all other questions, including substitutions, see my Protein Powder Recipes: Tips & FAQ page.

{gluten-free, vegan, clean eating, low fat, low calorie, high protein, sugar-free}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/03/31/lemon-poppy-seed-protein-bars/