CRANBERRY-COCONUT SQUARES

‘Tis the season for cranberry everything and I’m just getting started with these tangy cranberry-coconut treats.  These squares have the perfect balance of sweet and sour and you won’t be able to eat just one.  They are vegan and gluten free too!!

Preheat oven to 350F.  In a small bowl, cream together butter and sugar.  Stir in flour and ground almonds to make a soft dough.

Press the dough into an 8” x 8” parchment-lined square pan.  Bake for 10 to 12 minutes.  The pastry will still appear very pale.

In a small bowl, whisk together flour, baking powder and salt.

In a large bowl, whisk aquafaba, sugar and lemon juice together.  Add dry ingredients.

Stir in cranberries and coconut.  Pour mixture over hot baked crust.

Reduce heat to 325F.  Bake for 50 minutes until middle is firm and edges are golden brown.

Cool before cutting into squares and then dig into these yummy delights.

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CRANBERRY-COCONUT SQUARES

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 12 squares 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American

Description

 These squares have the perfect balance of sweet and sour and you won’t be able to eat just one.  They are vegan and gluten free. Enjoy!


Ingredients

Scale

Crust:

  • ¼ cup vegan butter
  • 1 tablespoon organic raw sugar
  • ¾ cup ground blanched almonds
  • ½ cup cassava flour or any gluten free flour

Filling:

  • 1 tablespoon cassava flour or any gluten free flour
  • ½ teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons aquafaba
  • ¼  cup + 2 tablespoons organic raw sugar
  • 2 tablespoons + 1 teaspoon lemon juice
  • 1 cup fresh or frozen cranberries
  • 1 cup shredded unsweetened coconut

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, cream together butter and sugar.
  3. Stir in flour and ground almonds to make a soft dough.
  4. Press the dough into an 8” x 8” parchment-lined square pan.
  5. Bake for 10 to 12 minutes.  The pastry will still appear very pale.
  6. In a small bowl, whisk together flour, baking powder and salt.
  7. In a large bowl, whisk aquafaba, sugar and lemon juice together.
  8. Add dry ingredients.  Stir in cranberries and coconut.  Pour mixture over hot baked crust.
  9. Reduce heat to 325F.  Bake for 50 minutes until middle is firm and edges are golden brown.
  10. Cool before cutting into squares and then dig into these yummy delights.

Notes

Can be stored in sealed container in refrigerator up to 3 days or freeze for up to 1 month.

Keywords: Vegan treat, gluten free treat, vegan/gluten free treat, snack, cranberry square, coconut

 

 

 

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