Lemon Poppy Seed Quinoa Bars
[Vegan, Gluten-Free]

To Make the Lemon Poppy Seed Quinoa Bars:

1. Preheat oven to 350°F.
2. For the flax eggs, stir together 2 tablespoons of ground flax and 6 tablespoons of warm water in a small bowl. Set aside to thicken.
3. In a large bowl, begin by mashing the bananas. Add melted coconut and sugar to bananas and stir to combine.
4. Add in flax eggs, lemon juice, vanilla extract, and stir once more.
5. To the wet mixture, add in the oats, cooked quinoa, poppy seeds, lemon zest, baking powder, and salt.
6. Stir all ingredients until fully combined.
7. Pour batter into prepared baking pan.
8. Bake for 25-35 minutes, or until top is firm when pressed.
9. Allow to cool completely before glazing.

To Make the Lemon Glaze:

1. In a small bowl, combine all glaze ingredients together and stir to combine.
2. Add a little more sugar or more milk if you want your glaze thicker or thinner.
3. Drizzle over cooled bars.
4. Cut into 9 squares.