Lemon Poppyseed Olive Oil Bars With Greek Yogurt

If you’re a fan of lemon olive oil cake or lemon poppyseed muffins, you’ll love these melt-in-your-mouth bars! They’re made with Greek yogurt, which provides added moisture along with protein and calcium. These bars also aren’t overly sweet - I used just a touch of pure maple syrup, and the addition of extra virgin olive oil adds extra flavor and some heart-healthy monounsaturated fats. They happen to be gluten-free for those who need it, made with a mixture of oat flour and coconut flour.

One of my favorite things about this recipe is that all the ingredients can be mixed up in one bowl, so they’re quick to make!

Ingredients:

• 3/4 cup + 1 Tbsp oat flour

• 1/4 cup coconut flour

• 1 1/4 tsp baking powder

• 1/2 tsp salt

• 2/3 cup plain Greek yogurt (I used 0% fat, but any fat percentage will work!)

• 1/4 cup extra virgin olive oil

• 1/4 cup pure maple syrup

• 2 eggs

• 2 tsp vanilla extract

• 2 tsp lemon zest

• 3 Tbsp lemon juice

• 1 Tbsp poppyseeds

Directions:

1. Preheat oven to 350ºF.

2. In a large bowl, combine the flours, baking powder, and salt together. Mix until well-combined.

3. Whisk in the eggs, Greek yogurt, olive oil, maple syrup, vanilla extract, lemon juice, lemon zest, and poppyseeds. Mix until thoroughly combined.

4. Pour batter into a lined baking dish (I used 2 standard 8.5” x 4.5” loaf pans, pouring the batter in each pan until they were approximately 1/4 full). Bake for ~15-20 minutes, or until a toothpick can be removed cleanly from the center.

5. Allow to cool, then slice into squares. Enjoy!

Notes: these store best in the refrigerator.