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Lemon Poppy Seed Scones (paleo & vegan)

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Easy and delicious Lemon Poppy Seed Scones made with healthy ingredients! These seasonally inspired scones are perfect for wintertime when lemons are at their best. They have crisp edges with a moist and fluffy center, packed with refreshing lemon flavor and speckled with poppy seeds. This recipe is great for a fancy brunch or breakfast on-the-go! These healthier scones are so easy to make and require no equipment! These scones are better-for-you as they are made with real, simple ingredients, paleo-friendly (gluten/grain/dairy free), refined sugar free, and vegan!

What Do These Healthy Lemon Poppy Seed Scones Taste Like?

These healthier scones have the perfect scone texture: crisp with a golden brown exterior with a soft and moist interior. They have the quintessential craggly tops which create glorious crunchy edges. These scones have a deliciously vibrant lemon flavor from ample freshly squeezed lemon juice and freshly grated lemon zest. (Don’t skip the zest however tempting it may be!) The refreshing lemon is complemented by a healthy dose of poppy seed, which adds a slightly nutty heartiness to the scones. These scones are really delicious on their own so they can be eaten plain jane or finish with a simple coarse sugar before baking. But, if you can’t imagine a scone with a glaze, top these with my bright and luscious Lemon Honey Glaze to really make these scones extraordinary. These scones are the perfect wintertime breakfast or snack that really celebrates citrus season.

What Ingredients Are Used to Make These Paleo & Vegan Lemon Poppy Seed Scones?

These Lemon Poppy Seed Scones are made better-for-you as they contain no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. They are also vegan! To make these strictly vegan just replace the honey in the glaze with maple syrup! Here’s a look at the ingredients you’ll need to make these scones as well as some variations/substitutions:

  • Almond Flour – The base flour to make these paleo-friendly scones. The almond flour gives the scones the perfect moist texture. I use and love Bob’s Red Mills Super Fine Almond Flour.
  • Tapioca Flour – Helps thicken the dough without making it too floury.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar.
  • Poppy Seeds – We use one whole tablespoon of poppy seeds to make sure these are appropriately poppy seed-ed.
  • Coconut Oil – Instead of butter we use coconut oil to make these scones dairy free and vegan.
  • Lemon Juice and Zest – Use freshly squeezed lemon juice and lemon zest to give these the perfect lemon-y flavor. Don’t skip the zest! I know it’s tempting, but it adds so much flavor.
  • Nut/Seed Milk – Adds a bit more moisture to the scones. Use any dairy free milk you like!
  • Baking Powder & Baking Soda – We use both leaveners to give these scones the perfect amount of rise and help crisp the crust.
  • Coarse Salt – Helps bring out the lemony flavor.
  • Coconut Butter – The base for our Lemon Honey Glaze. It’s the perfect creamy element to create a healthy vegan glaze.
  • Honey – Honey, lemon, and poppy seed is a great flavor trifecta. Use maple or agave to make these strictly vegan.

How Do You Make Scones From Scratch?

Making scones at home is actually a super easy process! The best part is that it requires no equipment! All you really need is a large bowl! To make scones you just mix the dry ingredients together. Mash in the fat, usually cold butter, but here we’ll use coconut oil. Then add the liquids and gently stir everything together until a dough forms. Then, shape it into a disc, cut the dough into wedges, and bake em up!

Here’s a look at the steps and check out the step-by-step photos below!

  1. Juice then zest the lemon(s). I know it’s tempting, but don’t skip the lemon zest! This grater really makes zesting a snap and it’s dishwasher safe! And freshly squeeze 1-2 lemons for the 1/4 cup juice instead of using bottled, it really makes a difference!
  2. Stir dry ingredients together in a large bowl.
  3. Mash the coconut oil into the dry mixture. Ideally this is done with a pastry cutter, or you can use two large forks, or your fingers to break up the coconut oil into small pieces.
  4. Add liquids and stir the mixture until a clumpy dough forms. Then use your hands to collect the dough into a ball.
  5. Form the dough into a squat disc. 
  6. Chill the dough. I recommend chilling the dough in the freezer for 30 minutes but it’s optional. Chilling makes slicing the dough much easier and will prevent the scones from spreading during baking.
  7. Slice into 8 wedges. 
  8. Bake the scones! We first bake the scones in a hot 400 degree oven to help puff up the scones and create the crunchy golden crust. Then reduce the temperature to 350 for the last few minutes to bake the center through.
  9. Let cool, drizzle with glaze, and enjoy! Like most scones, these are best enjoyed freshly baked out of the oven and freshly glazed.

These are also great for freezing! Just place any uneaten scones on a parchment lined baking sheet, once frozen, transfer to an airtight storage container. When ready to enjoy, just microwave or reheat in an oven/toaster oven until warm!

Make Ahead: These scones are a great recipe for a make ahead brunch! Just prep the scones until the baking step, placed dough wedges in an airtight container until ready to bake. The dough can be made up to a week in advance. If freezing dough for longer than 1 hour, add a few minutes to baking time.

These scones are a delicious and healthy wintertime breakfast or snack and the perfect accompaniment to your favorite warm beverage. Even my husband, who’s only had scones from coffee shops and so expects all scones to be dry, crumbly, and flavorless really loved these! Because these healthier homemade scones are exactly what a good scone should taste like – wonderfully crispy with glorious crunchy edges and a soft and moist interior.  Made with better-for-you ingredients, super easy to make, and so delicious you won’t be missing those coffeehouse scones anytime soon!

MORE HEALTHY BREAKFAST RECIPES!

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan

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Healthy Lemon Poppy Seed Scones

Golden crunchy edges with a soft and fluffy interior. Packed with lemon flavor from freshly squeezed lemon juice and lemon zest and bespeckled with poppy seeds. These scones are easy to make and made with better-for-you ingredients!

paleo-friendly (gluten/grain/dairy free), refined sugar free, vegan

Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 scones

Ingredients

Scone Ingredients

  • 2 cups (300 grams) almond flour
  • 1 cup (120 grams) tapioca flour
  • 1/2 cup (72 grams) coconut sugar
  • 1 tbsp poppy seeds
  • 2 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp kosher salt
  • zest from 1 lemon
  • 6 tbsp (72 grams) coconut oil chilled in fridge a few minutes if not solid
  • 1/4 cup (68 grams) lemon juice freshly squeezed
  • 2 tbsp non-dairy milk of choice

Lemon Honey Glaze

  • 1/4 cup (36 grams) coconut butter
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration optional

Instructions

  1. Stir dry ingredients together. In a large bowl mix the almond flour, tapioca flour, coconut sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest together using a whisk or large fork, until everything is well distributed.

  2. Mash the coconut oil into the dry mixture using a pastry cutter, two forks, or your fingers to break up the coconut oil into the flour, until the coconut oil is no larger than small peas.

  3. Add the lemon juice and dairy free milk and, using a silicone spatula or wooden spoon, stir the mixture until a clumpy dough forms. Then use your hands to collect the dough into a ball.

  4. Place dough ball on a piece of parchment paper and form the dough into a squat disc, 1 inch tall.

  5. Chill the dough for 30-40 minutes. (Optional, but recommended.) Chilling makes slicing the dough much easier and will prevent scones from spreading during baking.

  6. Heat oven to 400 degrees and prepare baking sheet by lining with parchment paper.

  7. Slice dough into 8 even wedges.

  8. Arrange the wedges on the baking sheet so they are a few inches apart.

  9. Bake scones at 400 degrees for 15 minutes, then reduce heat to 350 and bake for 5-7 more minutes. Scones will have golden brown edges with cracked tops, the center of the cracks should look dry and not wet when done.

  10. Let cool a few minutes on the baking sheet. When cool enough to handle transfer scones to cooling rack.

  11. Make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  12. Drizzle glaze over scones and enjoy!

Recipe Notes

Like most scones, these are best enjoyed warm, freshly baked and freshly glazed.

Helpful Kitchen Tools (affiliate links): zester, pastry cutter, silicone spatula, kitchen scale

Storage: These are great for freezing! Just place any uneaten scones on a parchment lined baking sheet, once frozen, transfer to an airtight storage container. When ready to enjoy, just microwave or reheat in an oven/toaster oven until warm!

Make Ahead: These scones are a great recipe for a make ahead brunch! Just prep the scones until the baking step, place scone wedges in an airtight container until ready to bake. The dough can be made up to a week in advance. If freezing for longer than 1 hour, add a few minutes to baking time.

To Glaze Or Not To Glaze? These scones are delicious on their own! If making a glaze just sounds like too much, plain jane or slather with some plain coconut butter or ghee. Or finish the top with some coarse sugar like demerara, turbinado, or organic cane sugar before baking for a sweet crunchy top!

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

 

Meyer Lemon Pound Cake (paleo)

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This Meyer Lemon Pound Cake is a wonderfully fluffy but moist cake made with Meyer lemon juice and lemon zest to give it that big, fresh lemony flavor. It’s a deliciously comforting but bright cake topped with a simple creamy Honey Lemon Glaze. It is so easy to make and made healthier using real, whole ingredients! It’s a delicious way to brighten up those winter days and celebrate the citrus season. Don’t have Meyer lemons? Just use regular lemons instead!

What Does This Meyer Lemon Pound Cake Taste Like?

This secretly healthier Meyer Lemon Pound Cake is everything you could hope for from a conventional Pound Cake. The cake texture is moist and soft with a dense chewy crumb. It’s rich and buttery, but because it is made from whole ingredients it does not feel heavy or overindulgent in the least! The lemon juice and lemon zest add a beautiful refreshing brightness – like a glass of lemonade on a hot day. This is basically like the winter version of that – a comforting and satisfying cake, with a zing!, to brighten those chilly days. This Meyer Lemon Pound Cake is just perfectly sweet that it can be enjoyed basically any time of day – as breakfast, an afternoon pick me up, or even dessert!

Why Is It Called Pound Cake?

A conventional Pound Cake is named for the ingredients used in the original recipe: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. Most modern recipes for Pound Cake do not use this original ratio but still use a hefty amount of butter, refined sugar, and sometimes cream cheese or sour cream to achieve the same dense texture. This recipe is a healthified take, it’s still rich, buttery, and perfectly sweet but made with better-for-you ingredients!

Can I Use Regular Lemons Instead of Meyer Lemons?

Yes, feel free to use regular lemons instead of Meyer if you cannot find them! I use Meyer lemons for this recipe because our mini tree finally produced several good ones this year and a Meyer Lemon Pound Cake sounded like the perfect way to enjoy them in all their glory.

What’s the Difference Between Regular Lemons and Meyer Lemons?

Meyer lemons are different from regular lemons as they have a thin and edible skin. They are also slightly sweeter (less acidic) than your average lemons, which is what makes them so perfect for baking. (And also why people go so crazy for them.) Meyer lemons have a short season, typically from late November to early March (in California) so if you see them in stores I highly recommend giving them a try if you haven’t had them!

What Ingredients Are Used to Make This Healthy Meyer Lemon Pound Cake?

This recipe is made better-for-you as it is made with no refined flours, sugars, or oils. It’s paleo-friendly meaning it’s gluten, grain, dairy, and refined sugar free. To get that rich, buttery Pound Cake texture and flavor I use cashew butter as the base fat. I also give an option to use ghee instead – the ghee gives the baked cake a bit more of vibrant yellow color. Of the two I preferred the cashew butter, but the ghee version is a bit more aesthetic. Either way is delicious, so just choose whatever suits your dietary needs, budget, or current pantry! There are 2 different fats and 2 different sweeteners in this recipe which may seem odd, but trust me, they each serve their own purpose. Here’s a look at the ingredients used and some possible substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Cashew Butter – The base fat for this Pound Cake and gives it a similar rich texture and flavor to butter. Choose a cashew butter that is made with only one ingredient (no added oils or sugar). I used Artisana Cashew Butter. Substitute ghee instead of cashew butter if you prefer.
  • Maple Syrup – Gives a touch more sweetness and moisture to the cake.
  • Avocado Oil – This gives additional moisture to the cake without making it feel too heavy. Feel free to sub olive oil or melted and cooled coconut oil instead!
  • Eggs – To make the loaf fluffy!
  • Lemon Juice & Zest – To give it that beautiful bright lemon flavor. Even though it may be tempting, don’t skip the zest! It really adds a lot of extra lemony-ness.
  • Almond Flour – Gives the perfect dense but light and chewy texture. I use and love Bob’s Red Mill’s Super-Fine Almond Flour.
  • Tapioca Flour – Helps thicken the batter without having to add too much flour.
  • Salt – To bring out the lemon flavor and balance the sweetness.
  • Baking Soda – This lifts the batter, helping it rise and brown.

How Do You Make Lemon Pound Cake?

This recipe is incredibly easy to make! The batter whips up in a breeze and the glaze comes together in a flash. Here’s a look at the steps:

  1. Zest, then juice lemons to get 1/4 cup. Because zesting a juiced lemon half is an easily avoidable hassle. A mistake I have made many times.
  2. Mix the dry ingredients together. This helps keep the loaf fluffy, prevents over-mixing, and the formation of uneven ingredient lumps from developing in the cake.
  3. Mix together the sugars and oils. 
  4. Beat in eggs one at a time.
  5. Add lemon juice and zest.
  6. Stir in the dry ingredients. 
  7. Pour into a prepared loaf pan. 
  8. Bake! I recommend covering the loaf pan after 25 minutes in the oven. This loaf is dense and takes a while to bake, so covering it prevents the crust from getting too brown.
  9. Make the glaze while the loaf is cooling.
  10. Glaze, slice, & enjoy!

This Meyer Lemon Pound Cake will keep at room temperature, covered for 2-3 days, slicing as you are ready to enjoy. Afterwards, slice into portions and keep in a freezer for longer storage.

This Meyer Lemon Pound Cake is so wonderfully rich and buttery but still zesty, bright, and refreshing. Topped with a perfectly creamy glaze to really make this cake so heavenly. And it’s made healthier! It’s just magical and honestly, it’s just so unbelievably good you’ll have to make it see for yourself!

paleo friendly (gluten/grain/dairy free), refined sugar free

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Meyer Lemon Pound Cake

This is the perfect healthier Pound Cake! It's bright and zesty, rich and buttery, and just perfectly sweet without feeling heavy or over-indulgent. The perfect way to celebrate the winter citrus season!

paleo friendly (gluten/grain/dairy free), refined sugar free

Course Breakfast, Snack

Ingredients

Dry Ingredients

  • 2 1/2 cups almond flour (225 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup cashew butter (85 grams) or sub ghee (63 grams)
  • 1/4 cup maple syrup (76 grams)
  • 1/4 cup avocado oil (61 grams) sub olive oil or melted & cooled coconut oil
  • 3 eggs
  • 1/4 cup lemon juice freshly squeezed (about 1 lemon)
  • zest from 2 lemons (about 1 tbsp)

Lemon Honey Glaze

  • 1/4 cup coconut butter (36 grams)
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

  1. Zest the lemons, then slice and juice to get 1/4 cup.

  2. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  3. In a medium bowl mix together all the dry ingredients until well incorporated.

  4. In a large bowl, or in the bowl of a stand mixer, mix together the coconut sugar, cashew butter, maple syrup, and avocado oil until well mixed and bubbly.

  5. Beat in the eggs one at a time, waiting until each egg is fully incorporated before adding the next.

  6. Add the lemon juice and zest and stir until well combined.

  7. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated. Scrape down the sides and bottom of the mixing bowl, using a silicone spatula, once or twice during mixing to ensure even distribution of ingredients.

  8. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  9. Bake for 25 minutes, then loosely cover the top of the pan with aluminum foil to prevent too much browning.

  10. Bake for 58-60 minutes total or until top is firm and springy, the inside of the crack should look baked and moist, but not wet. Test for doneness with a toothpick, it should come out clean except a few moist crumbs.

  11. Remove from oven and let cool in the pan on a wire rack.

  12. Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  13. Once cake has cooled (for at least 10 minutes), remove from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly across the top. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

Recipe Notes

This cake will keep at room temperature, covered for 2-3 days, slicing as you are ready to enjoy. Afterwards, slice into portions and keep in a freezer for longer storage.

Helpful Kitchen Tools (affiliate links): loaf pan, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Cashew Butter - Use any thick and creamy nut/seed butter you like, preferably one containing only one ingredient (no added sugars or oils). I find cashew butter to be the perfect nut butter for this recipe as it has the most neutral flavor and will not overpower the delicate lemon flavor. Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Ghee - Sub ghee for cashew butter to get a brighter yellow color in the finished cake. This also gives a slightly more buttery flavor than cashew butter. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

 

Healthier Date Fig Newton Bars (paleo, nut free)

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If there’s one thing I love more than dessert, it’s snacks. If I’m being honest, snacking is the main reason I love long road trips, it’s basically unbridled snacking for hours on end. And my newest snacktastic creation is not only a delicious snack, it’s pretty much the perfect sweet solution for any time hunger may strike. These Healthier Date Fig Newton Bars are great for a quick fruity breakfast on-the-go, hot beverage accompaniment, afternoon sugar craving crusher, or the perfect way to end a meal on a sweet note!

I used to love the original fig newtons and get so excited whenever our mom would come home with a fresh package. Unfortunately, they are not gluten free so I have not had the pleasure of enjoying them in a fair while. Which is fine because, while my bars are made with only whole foods, the originals are made with mostly refined ingredients. I actually already have a Healthier Homemade Fig Newton recipe on my site more similar to the original cookie shape, but wanted to create a simpler bar version that was nut free and incorporated a different fruit flavor. And the resulting Date Fig Newton Bars are just all kinds of delicious. The bars have a soft and chewy cookie crust and are filled with a thick layer of a magical date and fig filling. To take this to the next level, I added a touch of cardamom to the filling and it really elevates the whole bar with a wonderful warmth, making them just perfect for fall or chilly days. While these are amazing warm and fresh out of the oven, they are somehow even better the next day when left at room temperature, the crust softens just a bit and the flavors of the filling deepen.

How Are They Made?

The thing about fig bars, is that the filling needs to be blended. To do this, we first soak a mixture of chopped figs and dates. Then, strain the water, add a lemon juice, cardamom (which is optional), and a bit of salt and blend it into a thick paste. Now, usually, I’d avoid having to break out the food processor (aka more dirty dishes) like the plague. But, I have convinced myself that it is worth it if I it accomplishes multiple tasks for one recipe. For example, I always break it out when I’m making my WF Copycat Chicken Tortilla Soup because I can easily dice everything in 30 seconds rather than spending several minutes dicing a bunch of veggies. So, since the filling needs to be blended, I devised a way to prepare the crust in the food processor as well, making it totally worth the extra minute of so standing at the sink.

Once the crust dough is made, half is pressed into a square baking dish (my favorite 8 inch), the blended filling is spread out over the bottom crust, the remaining dough is scattered over the filling and that’s it! Into the oven it goes. Below you’ll see the basic steps. I weighed the total amount of dough so I could place exactly half in the baking dish to create the bottom crust. This is very helpful if you, like me, have a hard time eyeballing quantities and ensures that the top and bottom crust with be even. Then the filling (here it’s shown before it’s blended) is placed onto the crust.

Speaking of weighing, starting with this one, I’m going include weighed measures for (hopefully) all my new recipes. Weighing ingredients is a slightly more precise method of baking and ensures consistency in the outcome of the baked good. Most measuring cups and spoons are not standardized and the way a cup is filled can drastically alter the volume used in the recipe. And, when using a recipe with weight measurements rather than volume, I find I actually use less dishes because there’s no need for all the various measures. I purchased a new kitchen scale almost a year ago and, if you’re looking to jump on the weighing bandwagon, I can’t recommend it enough. It’s a little more expensive than others ($25 at time of writing), but I find it’s well worth the money. It’s extremely accurate, very responsive, and it stays on for 5 minutes before shutting off. (Which is very helpful if you often find yourself walking away from the kitchen mid-measure to go grab another bag of chocolate chips or change a load of laundry so you do not have to start your measuring all over).

Anyways, back to these delicious bars! They are made with only 10 (including the salt!) simple whole ingredients – no refined flours, sugars, or oils. These are paleo-friendly meaning they are gluten, grain, and dairy free. The cookie base is made with cassava flour making these nut free as well. And as the filling is made with dried fruit (nature’s candy) there is no need to add any additional sweetener! The simple ingredients really allow the flavors of the fruit to shine in all their natural glory. And that is exactly what bars like these should be about! Basically, these bars are just so good you’ll always find a good time to reach for one.

paleo friendly (gluten/grain/dairy free), nut free, refined sugar free

If you make this recipe, please leave a review or rating down below to help share your healthier baking results with others! And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthier Date Fig Newton Bars

These Date Fig Newton Bars are the answer to every snackable question. They are quick and easy to make, made with only good-for-you ingredients, and perfect for any time of day! A delicious soft cookie-like crust filled with a simple but delicious date and fig mixture.

paleo (gluten/grain/dairy free), nut free, refined sugar free

Ingredients

Date Filling

  • 2 cups chopped dates, packed (12 oz) seeds and stems removed (ideally a soft date such as medjool)
  • 1 cup chopped figs, packed (6 oz) stems removed
  • 3 tbsp fresh lemon juice (43 grams)
  • 1/4 tsp cardamom (1 gram) optional
  • dash sea salt

Crust Ingredients

  • 1 1/2 cup cassava flour (208 grams)
  • 1 cup coconut sugar (168 grams)
  • 2 tsp baking powder (10 grams)
  • 1/4 tsp salt (1 gram)
  • 6 tbsp coconut oil (84 grams) room temp (chilled in fridge a few minutes if liquid)
  • 2 eggs

Instructions

  1. Heat oven to 360 degrees and prepare an 8 or 9 inch square pan by lining with parchment paper.

  2. Place the chopped dates and figs in a heat-safe bowl and carefully pour boiling hot water over the fruit until fully covered. Let soak for 10 minutes.

  3. Meanwhile, prepare the crust. Place the cassava, coconut sugar, baking powder, and salt in the food processor and blend until everything is fully incorporated.

  4. Add the coconut oil and eggs to the flour and blend, using short pulses (about 10-12), until a soft dough forms. It may be a little clumpy which is fine, it should at least stick well when pressed together. Pour the dough out of the food processor into a small bowl and quickly wipe down the interior of the food processor.

  5. Drain the water from the re-hydrated fruit and place the fruit in the food processor along with the lemon juice, cardamom (if using), and a dash of sea salt. Blend together until a thick paste forms.

  6. Place half of the crust mixture into the prepared baking dish. Weighing the dough to determine half the amount can be helpful. Press the dough down firmly into the dish and use a rubber spatula or a piece of parchment paper to create an even layer.

  7. Place the fruit filling over the bottom crust layer and spread out to edges of the pan.

  8. Sprinkle the remaining crust dough over the filling trying cover the filling layer as much as possible. Gently pat the dough down with a rubber spatula or the parchment paper to smooth any jagged edges of dough.

  9. Bake in the oven for 26-28 minutes or until the top is golden.

  10. Let cool in the pan for at least 15 minutes before removing and slicing!

Recipe Notes

These bars can be stored in an airtight container at room temperature for a day or so. Store leftovers in the fridge for a few days or the freezer for longer storage!

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This post may contain affiliate links. Any product I choose to include is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Blackberry Lemon Cheesecake (vegan & paleo)

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End of Summer Series, continues.

It’s the first week of September with Labor Day Weekend right around the corner. And although you may be celebrating a little differently than you imagined at the beginning of the summer, a civic holiday is always the perfect moment to take a little extra time and make a dessert that’s slightly more intricate than your basic drop cookie or classic tray bake, regardless of how you’ll be celebrating. Not that there’s anything wrong with the basic stuff. I’m down for a good healthy-ish brownie with some red, white, and blue sprinkles anyyyyy day. But, I also love an excuse to create something extra exciting. And these Blackberry Lemon Cheesecake Bars are that exactly.

Imagine a generous serving of lemony blackberry puree swirled into a light and velvety cheesecake. All nestled atop a soft but chewy simple crust. I don’t know about you, but to me, that sounds like a bite of pure bliss. The contrast of tart and sweet, light and creamy, soft and chewy, it hits all the spots. And of course, because it’s a recipe from yours truly, I’ve put a healthy spin on it. The crust is primarily made of raw almonds and coconut flour. And while I prefer it baked, you can absolutely keep it raw/no-bake if that’s more your speed. I find that the flavors in the crust are more pronounced once baked, namely the cinnamon and maple syrup.

The cheesecake layer is made of soaked raw cashews to give it the creamy texture and coconut milk for that smooth lusciousness you’d expect from a traditional cheesecake. The cheesecake is spiked with a healthy dose of lemon juice for a light tartness that goes so well with the blackberries. The blackberry swirl is simply blackberries blended with a touch of maple syrup and some lemon zest. I give two options for creating the blackberry swirl, one that has glorious chunks of fruit (and is easier) and another for a smooth puree. (The above is the chunky version and below is the smooth version). And because I love options, if you want to go the easiest route, make the blackberry mixture per your preference and just layer if on top of the cheesecake mixture for a layered look. Either way you go with the blackberry puree, when you put everything together, it’s just magical. To me, these bars are the perfect dessert for this “baking shoulder season” we are in the midst of. It’s bright and light, highlights the in-season blackberry, but still a little decadent from the creamy cheesecake. And, hopefully, it’s passed the point of being too hot to turn on the oven should you elect to bake the crust.

More than anything, I love a good recipe that seems as if it is more intricate to create than in actuality. This Blackberry Lemon Cheesecake is made almost entirely in a food processor, so no need for multiple tools or bowls. And while the recipe’s ingredient list may appear to be long, it’s made with only 11 ingredients (including the salt). Several of the ingredients repeat in the different sections. These cheesecake bars are made better-for-you by containing no refined flours, sugars, or oils. It’s paleo-friendly (gluten/grain/dairy free) and is sweetened naturally with maple syrup! But still, these Blackberry Lemon Cheesecake Bars are incredibly delicious and the perfect dessert to help send off summer.

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan (raw option)

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Blackberry Lemon Cheesecake Bars

This easy and delicious cheesecake is layered with a lemony blackberry swirl. The perfect combination of tart and sweet, creamy and light, and cozy and refreshing.

vegan (raw option), paleo-friendly (gluten/grain/dairy free), & naturally sweetened

Course Dessert

Ingredients

Crust Ingredients

  • 1 cup raw almonds
  • 1/2 cup coconut flour
  • 5 tbsp coconut oil melted
  • 5 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt

Cheesecake Layer

  • 2 cups cashews raw
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted and cooled
  • 4 tbsp lemon juice about 1 juicy lemon
  • 1 tbsp vanilla

Blackberry Swirl

  • 1 cup blackberries
  • 1/4 cup maple syrup
  • 1 tbsp lemon zest

Instructions

  1. Soak cashews in filtered water for at least 2 hours (or if you're short on time, soak in boiled water for 20 minutes).

  2. Line a square (8 or 9 inch) baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and starting to form a coarse dough. Dough should stick together when pressed.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer. You can use a piece of parchment paper to press on top of the dough to ensure an even layer.

  5. Bake the crust in a preheated oven at 350 degrees for 10 minutes. This step is optional if you prefer to keep it raw/no-bake. If baking, remove from oven and let cool.

  6. Wipe the interior of the blender/food processor.

  7. Drain the cashews. Make the filling by blending all the filling ingredients together until it is creamy and smooth, about 2-3 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  8. Pour the filling over the crust and spread into an even layer using a rubber spatula. Don't wipe down the food processor before making the blackberry puree.

  9. Blackberry Swirl Options:

    Easy Chunky Version: Pulse the the Blackberry Swirl ingredients in the food processor a 2-3 times until juicy but still chunky. Spoon all over cheesecake layer.

    Smooth Version: Blend the Blackberry Swirl ingredients together in the food processor until thin. Pour mixture over a fine mesh strainer and use the back of a rubber spatula to push through the mixture, separating the seeds from the puree. For a swirl, pour small pools over the cheesecake and swirl with a knife. Or just pour over the cheesecake and leave as a top layer.

    Add additional lemon zest to the top of the blackberry layer if you like!

  10. Place in the freezer to set until firm, about 2-3 hours. Once solid, slice and enjoy!

Recipe Notes

Store in an airtight container in the freezer. If stored long term, it may need to temper at room temperature for a few minutes before soft enough to enjoy!

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Lemon Blueberry Bread (paleo)

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If you ask me, the classic lemon + blueberry combination is the most perfect spring treat. It is a delicious blending point of the recently departed winter citrus season and the soon approaching summer berry season. And to me, it is a marriage of flavors that truly represents springtime. It is bright freshness like lemons but with hints of sweet juiciness like blueberries. Yep, this Lemon Blueberry Bread is spring in loaf form.This sweet bread is simple enough to make and in just one bowl! Because I am always in favor or less dishes. Honestly, the most labor-intensive part is juicing and zesting the lemons. And trust me, you do not want to skip this part, the fresh flavor from the lemon juice is worth the squeeze. I really believe that you will be able to taste the difference at first bite. And the zesting, well, I always find that it is one of those things that sounds more annoying than it actually is. The zest really adds that next level of lemony brightness. This loaf is paleo-friendly. Meaning it’s gluten, grain, and dairy free. Sweetened with coconut sugar, it has no refined sugars! Made with real ingredients that you can feel good about! This is a sweet and delicious treat that tastes amazing and will keep you feeling great. Plus it freezes brilliantly so you can enjoy this on the go or have it ready for a quick no-fuss breakfast.paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Lemon Blueberry Bread

The perfect sweet treat for spring. This is light, zesty, sweet, and juicy. Made in just one bowl with only good-for-you ingredients. This is a delicious baked good that you can feel great about eating!

paleo (gluten/grain/dairy free), refined sugar free

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Dry Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries
  • additional blueberries for topping optional
  • 1 tbsp turbinado sugar for topping optional (omit for strict paleo)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl, or in the bowl of a stand mixer, beat together the eggs, sugar, and oil until well mixed and bubbly.

  3. Add the lemon juice, zest, and vanilla and stir until well combined.

  4. Then add the almond flour, tapioca flour, baking powder, and salt to the wet mixture and mix until just fully incorporated.

  5. Gently stir in 1 cup of blueberries.

  6. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  7. If you like, decorate with additional blueberries on top of the batter and/or sprinkle with turbinado sugar.

  8. Bake for 58-60 minutes or until top is lightly cracked and edges are turning brown. Pierce with a toothpick if you are unsure.

  9. Remove from oven and let cool on a wire rack for about 15-20 minutes before removing from the pan and slicing.

Recipe Notes

This will keep stored in an air tight container for a day or so. Afterwards, move to the freezer pre-sliced!

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Classic Creamy Hummus (vegan, gluten free)

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With the world stocking up on all the dry goods and everyone doing all the snacking, it felt high time to share my favorite recipe for a Classic Creamy Hummus. This recipe, like all traditional hummus, uses dried garbanzo beans and tastes exactly like what you’d expect to find at a hummus or deli stall in an outdoor market in Israel. It’s made with just the basic, traditional ingredients and becomes a hummus that is wonderfully balanced between fluffy, creamy, and lemony. And it’s the perfect thing to make if you’re not wanting to make a run to the market to buy your favorite hummus, trying to buy less packaged goods, or just want the best hummus you’ve had in your life! Okay, that’s a bit unfair. I don’t know where you’ve been, what you like, and what you’ve eaten. But I can say, with certainty, that this hummus is very good and will not disappoint.

You will need a food processor for this, while I’m sure this can be made in a high powered blender or even possibly with an immersion blender, I do not recommend them unless you simply do not have the option. I promise it’s worth the extra dishes. The food processor will give the hummus the most even blend, at an appropriate speed that cannot be replicated from another machine.

We like our hummus topped with a bit more whole garbanzo beans if we have them around, lots of good quality olive oil, and a healthy smattering of za’atar or paprika (for the more traditional route). Don’t want to wait to soak the beans or just prefer to use canned? I have a recipe for that here!

vegan, gluten free, grain free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Classic Creamy Hummus

This is a traditional hummus recipe that will not disappoint! Made from dried garbanzo beans but simple to make and utterly delicious. It's the perfect balance of creamy, fluffy, and lemony. Use as a delicious dip or spread on your favorite sandwich!

vegan, gluten free, grain free

adapted from Ottolenghi's recipe in Jerusalem.

Ingredients

  • 1 1/4 cup dried garbanzo beans
  • 1 tbsp baking soda
  • 1 cup tahini plain sesame seed paste
  • 1/4 cup fresh lemon juice
  • 1 tsp salt
  • 1/3 cup filtered water
  • toppings of your choice: olive oil, paprika, za'atar, z'hug.

Instructions

  1. Place the dried beans in a large bowl and add enough water (filtered if possible) so that the beans are covered with a few inches of water. Soak overnight or at least 8 hours.

  2. After the beans have soaked, drain and rinse well.

  3. Place the garbanzo beans in a large sauce pot, add the baking soda, and cook on high for 3 minutes.

  4. Add about 6 cups of water to the pot, the beans should be well covered with water, and bring to a boil.

  5. Let the garbanzo beans cook, scooping off any froth or skins that float to the top of the pot. Cook the beans until they are soft but not mushy. This will depend on how long you soaked the beans and can be anywhere from 15-30 minutes.

  6. Once the beans are done cooking, carefully strain them.

  7. Place the beans into a food processor and blend for about 1 minute or until a thick paste is formed.

  8. With the food processor on, add the tahini, lemon juice, and salt to the garbanzo bean paste. and blend until smooth.

  9. Then add the water and continue to blend for another 2-3 minutes or until hummus is smooth and fluffy.

  10. Place in an airtight container and let set up in the fridge for 30 minutes. The mixture will thicken a bit once refrigerated.

  11. When ready to eat, top with a healthy dose of good quality olive oil, paprika or za'atar, spicy z'hug or whatever your heart desires! Use as a spread for a sandwich or classic dip!

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Lemon Poppy Seed Bread (paleo, dairy free)

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Spring is here and this season is all about joy and renewal as leaves start to fill in tree branches, new grass growth, longer kinder days, and an abundance of fresh ingredients. Springtime eats are packed with fresh and bright flavors.  And to me, nothing screams spring more than the classic flavor combination of lemon and poppy seed. Carrot cake is another major spring baked good classic and I have included a recipe for a healthified, simple, and delicious one in my most recent spring ebook (which you can download for free here). This Lemon Poppy Seed Bread is springtime in a fluffy loaf. The bread is perfectly sweet, using coconut sugar, that beams with delicious lemony goodness while the poppy seeds add a subtle but oh so satisfying crunch. The top is dressed up with a simple four ingredient Lemon Honey Glaze. This bread whips up quick, has only good-for-you ingredients, is paleo-friendly (gluten/grain/dairy free),  and will put an immediate smile on your face!

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Lemon Poppy Seed Bread

This bread is springtime in loaf form! It's bright and zesty, light and flavorful, and is sure to put an immediate smile on your face!

paleo friendly (gluten/grain/dairy free), naturally sweetened

Course Breakfast, Snack

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp poppy seeds

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil melted & cooled coconut oil is a fine sub
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Lemon Honey Glaze

  • 1/4 cup coconut butter
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a medium bowl mix together all the dry ingredients (except the poppy seeds) until well incorporated.

  3. In a large bowl, or in the bowl of a stand mixer, mix together the eggs, sugar, and oil until well mixed and bubbly.

  4. Add the lemon juice, zest, and vanilla and stir until well combined.

  5. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated.

  6. Then stir in the poppy seeds.

  7. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  8. Bake for 50 minutes or until top is golden brown.

  9. Remove from oven and let cool on a wire rack.

  10. Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  11. Once cooled, remove the loaf from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

  12. This will keep stored in an air tight container for a day or so, afterwards, move to the freezer pre-sliced!

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Lemon Turmeric Bliss Balls (paleo, vegan, keto)

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This might be one of my favorite bliss ball recipes to date! These little babies will satisfy your sweet tooth and are packed with a refreshing lemon zing. Make a batch and store them in your fridge or freezer for post-work outs or afternoon snack attacks! These can be made sugar free as well with any liquid sweetener you like! I use and love stevia drops.

paleo, gluten free, grain free, dairy free, vegan, good fats, keto

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Lemon Turmeric Bliss Balls

gluten free, grain free, dairy free, vegan, good fats, keto

These are great, quick and easy snacks with a refreshing lemony twist! Store these in the fridge or freezer to save for later.

Course Snack

Ingredients

  • 1 cup raw cashews
  • 1 cup coconut shreds
  • 1/3 cup pepitas pumpkin seeds
  • 1/4 cup flaxmeal
  • 2 tbsp coconut oil
  • 1 tsp zest from lemon
  • 2 tbsp lemon juice
  • 1-2 tsp turmeric
  • 1/4 tsp ginger
  • 1/8 tsp lemon flavor optional, I love Frontier Co-op
  • dash sea salt
  • Sweetener of choice: dates maple, coconut syrup, or stevia

Instructions

  1. Blend all together in food processor until a sticky dough combines and preferred texture is achieved.

  2. Adjust flavor to your liking by adding more sweetness, turmeric, or lemon juice.

  3. Blend again, roll into balls (wear gloves if you're worried about your hands staining - mine were yellow but washed off quickly due to the coconut oil).

  4. Coat with something fun if you want. I used coconut shreds but crushed nuts like pistachio would be awesome too!

  5. Store in fridge or freezer.

Earl Grey Scones with Lemon Honey Glaze (paleo, vegan option)

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Scones are the kind of thing that seem super fancy, but are actually super easy to make! These Early Grey Scones are mixed up in  just one bowl and take only 15 minutes to bake! The scones are flavored with earl grey tea leaves that gives easy depth of flavor with hints of lavender and complemented with a light and bright Honey Lemon Glaze. These are perfect if you’re hosting a nice brunch or if you want a healthy baked breakfast on-the-go!

These scones are paleo friendly (gluten/grain/dairy free), refined sugar free, with simple ingredient. They are pretty low in sugar with just 5 tbsp of coconut sugar in the scones and only 2 tsp of honey in the glaze (for the entire batch)! Making these healthified scones a complete win. The honey is very easily substituted if you want to make these vegan friendly!

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Earl Grey Scones with Lemon Honey Glaze

paleo, gluten free, grain free, dairy free, vegan-friendly option

These scones are mixed in just one bowl and bake up in just 15 minutes! Have a perfect crisp crust and moist inside with a hint of early grey tea. The scones are lightly sweetened and perfectly complimented with the lemon honey glaze. These little breakfast/brunch delights are easy to make but will have everything enjoying feeling super fancy.

The scones are already vegan, so you can just sub the honey for agave or maple to make these full on vegan friendly.

Course Breakfast

Ingredients

Scones

Dry Ingredients

  • 1 1/4 cup almond flour
  • 3/4 cup tapioca flour
  • 1/2 cup coconut flour
  • 5 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 bags early grey tea (make sure it's finely chopped, I used Tazo Tea)
  • zest from 1 lemon
  • 1/4 tsp coarse or kosher salt

Wet Ingredients

  • 6 tbsp coconut oil (solid state, if warm out and oil is in liquid form place in fridge for a mins to firm up)
  • 2/3 cup dairy free milk of choice

Honey Lemon Glaze

  • 3 tbsp coconut butter, melted
  • 2 tbsp + 1 tsp non-dairy milk
  • 2 tsp honey
  • 2 tsp lemon juice

Instructions

  1. Preheat oven to 400 degrees and prepare baking sheet with parchment paper.

  2. Add all dry ingredients to a medium bowl and mix together with a whisk or fork until all well combined until you get a coarse damp, sand texture.

  3. Next add your milk of choice and stir everything gently with your hands or a plastic spatula and gently mix together until you have a soft, wet dough.

  4. Gather into a large mass and turn out onto cutting board.

  5. Form the dough into a 1 inch tall disc.

  6. Cut the disc into 6 or 8 wedges, place wedges on parchment lined baking sheet, bake for 15 minutes, reduce temp to 350 and bake for 5 more minutes.

  7. If eating the scones right away, make the Honey Lemon Glaze while the scones are baking by mixing everything together in a small bowl, then top those golden scones once they've cooled a bit.

Recipe Notes

These scones are best eaten the day of, shortly after coming out of the oven, but will keep for another day in a sealed container. After that, I recommend storing them in the freezer (without any glaze). 

*To make these scones vegan-friendly, just sub the honey for another liquid sweetener of your choice like agave, maple, or coconut syrup!