Nov 12, 2013

Poppy seed bars

It's not Christmas yet and I'm baking with poppy seeds already! Like.

Recipe adapted from Angie's Recipes
time: 30 min preparation + 50 min baking

for the crumble
  • 100 g (1/2 cup) sugar
  • 100 g (7 Tablespoons) butter, room temperature
  • 150 g (1 cup) regular flour
  • 1 pinch salt
for the filling
  • 250 g (9 oz) ground poppy seeds
  • 350 ml (1 1/2 cup) regular milk OR almond milk
  • 100 g (1/2 cup) sugar
  • grated zest from 1 medium lemon
  • 50 g (2 oz) raisins
  • 50 g (2 oz) whole almonds
  • 1 teaspoon vanilla extract
  • 30 g (2 Tablespoons) butter
  • 1 egg
for the bottom
  • 150 g (1 1/4 cup) whole spelt flour
  • 150 g (1 cup) regular flour
  • 8 g (2 teaspoons) baking powder
  • 150 g (5 oz) quark cheese (firm cottage cheese) OR almond pulp
  • 90 ml (6 Tablespoons) milk or almond milk
  • 90 ml (6 Tablespoons) oil I used canola, cold pressed
  • 75 g (2/5 cup) sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 200C/400F. Butter and line with parchment paper a 31x31cm (12x12inch) baking sheet.
  2. Prepare crumble: In a medium bowl, using your finger tips, mix the ingredients for the till all greased. Set it in the fridge till ready to use.
  3. Prepare filling: Toast the almonds: on a skillet preheated on medium/high, toast the nuts for about 5 minutes, moving the pan often. Chop them with a big knife to a desired size. In a medium saucepan, put in poppy seeds, milk, sugar, zest, raisins, almonds. Bring to boil while stirring. Remove from the heat, cover with a lid and set it aside for 10 minutes. Melt in butter. Add vanilla. When the filling is cooled to warm, mix in one egg.
  4. Prepare bottom: In a medium bowl, mix flours with baking powder. Using a mixer with a paddle attachment, beat cheese (or pulp) with milk, oil, sugar and vanilla for 2  minutes. Sift in flours. Mix with the mixer till just combined.
  5. Press/spread the dough onto the prepared form. Spread the filling. Top it with crumble. Lower oven temp. to 180C/350F. Set the cake in the oven for 50 min. For the last 10, I switched to top grill function to get some deeper color on top. Remove from the oven. Good warm, good cool.

  • a very pleasant surprise;
  • three different layers play beautifully together;
  • overall, not too sweet (like many Angie's recipes), which I like; the least sweet is the bottom, then comes the hardy, moist, tasty filling, and on top - the sweetest crumble with a crunch;
  • the poppy seed filling is a big part and has to be good, so taste it before using; if it seems bitter, add little more sugar;
  • to spread the bottom part on a baking form...can be tricky and sticky; so...I covered the dough with a parchment paper and press/roll it with a glass cup (a strong one);
  • I was happy that my experiment with using the almond pulp worked again;
  • a wonderful coffee/tea cake; just had a piece for breakfast; it won't slow you down;


  1. They must be very delicious...

  2. We were all pleasantly surprised! It's the first year that I found ground poppy seeds in the store, that helped. Thanks, Jasna. Good day!

  3. Anonymous11/13/2013

    These look absolutely delicious.
    Angie has the most incredible recipes on her blog.
    :-) Mandy xo

  4. And delicious they were. Angie's site is full of fantastic ideas! :)) xoxo

  5. Ela, I am so glad that you have tried the recipe. I baked another batch husband is really crazy for streusel treats. Yours has turned out marvelous! Thank YOU so much for the mention.

  6. And to my surprise, my 12-year old liked it too...and she doesn't usually go for poppy seed treats. So, thanks very much for sharing this one, Angie!

  7. These really seem amazing!Angie is a fantastic cook and as I can see so are you! Great blog with yummy ideas!
    Greetings from Greece,dear!

  8. Hi Lenia, I can always use your Greek touch! Thanks for stopping by :))

  9. Hi Maria, oH yeah, my daughter and I had a lot of fun browsing though your ideas. Will do more, definitely! Thanks for stopping by, Fab Day to You :))

  10. These bars look healthy and nutritious, have got to try them!

  11. Hi Pamela, you'll enjoy it for sure! Thanks for the visit :))

  12. These bars look pretty awesome! I've never used poppy seeds like this before - but it sounds great! Happy Friday!!

  13. ..was first time for me too. Just too good to pass. Thanks for visiting, Ashley. Good weekend :)))

  14. I love poppy seeds. Your recipe and photos look and sound delicious!

  15. Thanks, Ann. That was a tasty bite :))

  16. Very original! Those bars must taste wonderful.



  17. Your are right Rosa, original and tasty! :))

  18. Poppy seeds, I love them, especially in fillings with a lot of them! This looks amazing, really! Angie's recipes are awesome

  19. Yeah, Paula, the more seeds the better. Thanks!