coconut raspberry squares

This is probably the most popular dessert I make. It's extra nice around Christmas with all the red & white, but truly yummy any time of year. Best of all, it's really quick and easy so you can make it if you need a great dessert in a pinch.

Yields: This recipe is sized for an 8"x8" pan. Frankly, that's just not enough. I always double the recipe and use a 9"x12" pan.

bottom layer:

• 1 1/4 cups sweetened shredded coconut


• 1 cup unbleached flour


• 1/4 tsp. sea salt


• 1/4 cup soy or rice milk (vanilla or plain)


• 1/4 cup maple syrup or honey


• 1/2 tsp. vanilla extract


• 2 Tbsp. sunflower oil

filling:

• LOTS of raspberry jam (just have a big jar on hand and use as much or little as you need when spooning out the filling. You want to err on the side of generous-ness)

topping:

• 3/4 - 1 cup sweetened shredded coconut


• 1/2 cup unbleached flour


• dash sea salt


• 2 Tbsp. sunflower oil

method:

Preheat oven to 350.

Bottom Layer: Mix together dry ingredients. Combine wet ingredients and mix into dry, stirring until just well mixed.

Spoon mixture into "greased" pan (I use Earth Balance) and press down.

Filling: Spread raspberry jam over bottom layer. It's better to use more than less; juicy squares are always tastier than dry ones.

Top Layer: Combine topping ingredients and work into a crumbly mixture with your hands. Sprinkle over raspberry jam and press down to lightly pack. (it will make cutting, serving & eating a lot easier)

Bake 28 - 30 minutes, until topping is a light golden brown and jam is bubbling a little.

Remove from oven and let cool before cutting into pieces.



Recipe from: "The Everyday Vegan", Dreena Burton