Serves 8

Cal per serving: 235

Gluten free: Vegetarian: Dairy Free

1 cup almond meal


1 teaspoon baking powder

1⁄4 cup maple syrup

1⁄4 cup of lemon juice

Zest of a whole lemon

1⁄4 teaspoon salt

4 eggs, whites and yolks separated

1⁄4 cup poppy seeds

1⁄4 cup cashew butter

2 tablespoons maple syrup

2 teaspoons fresh lemon juice

Preheat the oven to 180°C.

In a large bowl, combine the maple syrup, zest, egg yolks and vanilla, and fold in almond flour and baking powder until smooth. Stir in the poppy seeds.Whisk the egg whites in a mixer until stiff, adding salt part way through. Fold egg whites into the batter, then place in square baking tray and bake until lightly golden and cooked inside.

Cool completely before topping with glaze.

To prepare the glaze, stir together the cashew butter, maple syrup and lemon juice in a small bowl until smooth, then top your slice. Allow to set before slicing into 8 bars.