Lemon Poppy Seed Cake Bars In The Slow Cooker

• 2 cups Almond Flour (7 1/2 Oz)
• 1/3 cups NOW Foods Vanilla Creme Egg White Protein Powder
• 1 Tablespoon Poppy Seeds
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 3/4 teaspoons NOW Foods Organic Better Stevia
• 1/2 cups Coconut Sugar
• 1/4 cups Coconut Oil, Melted
• 2 Large Eggs
• 1 Egg Yolk
• 3 Tablespoons Fresh Lemon Juice (about 1 Large Lemon)
• 1 teaspoon Vanilla Extract
• 1 Large Lemon, Zested
• FOR THE GLAZE:
• 1-1/2 Tablespoon Coconut Oil, Melted
• 1-1/2 Tablespoon NOW Foods Vanilla Creme Egg White Protein Powder
• 1 pinch NOW Foods Better Stevia, Or To Taste (optional)

1. Line the inside of a 7-quart slow cooker with parchment paper, making sure to leave a little bit extra to use as a handle. I find it helps to rub the inside of the slow cooker with coconut oil first, so the parchment has something to stick to.
2. In a medium bowl, whisk together almond flour, protein powder, poppy seeds, baking powder, baking soda, salt and stevia until well combined. Set aside.
3. In a large bowl, using an electric hand mixer, beat together coconut sugar and coconut oil. Add eggs, egg yolk, lemon juice, vanilla and lemon zest and beat until smooth and combined.
4. Add dry ingredients into wet ingredients and stir until well combined. Spoon batter into slow cooker and spread out evenly. Cover and cook until bars feel set and a toothpick inserted in the middle comes out clean, about 1 hour. Be careful not to over-bake!
5. Turn off the slow cooker and let the bars cool inside for at least 45 minutes. Then, gently lift them out of the slow cooker and slice into bars.
6. Whisk together the glaze ingredients until smooth, and drizzle over the bars. Devour.

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Taken from tastykitchen.com/recipes/desserts/lemon-poppy-seed-cake-bars-in-the-slow-cooker/ (may not work)