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Sourcherry-poppyseed bars

Sourcherry-poppyseed bars


Poppy filling:
  • 150 g ground poppy seeds
  • 100 g erythritol
  • 75 g water
  • 8 g of flaxseed flour
  • Grated peel of 1 lemon

Cherry filling:


To decorate:
  • erythritol powder


Mix the ingredients for the dough and let it stand while you prepare the fillings. Mix the ingredients for the poppy seed filling. For the cherries, defrost the cherries and chop them into small pieces (not pulpy) in a food processor, then mix in the other ingredients. Divide the dough into two equal parts and roll out 2 sheets (24x24 cm). Put one in a mold lined with silicone baking paper and prick it with a fork. Spread the poppy seed and then the cherry filling evenly over it. Place the other sheet on top and bake in a preheated oven at 180 degrees celsius, on conventional top and bottom setting until ready in 50 minutes. When cooled, sprinkle with erythritol powder and cut into 9 equal slices.

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