COCONUT & RASPBERRY SQUARES

This delicious yet healthier version of a treat has been adapted from a recipe I found in a rather old edition of a Woolworths Fresh magazine. I have been cleaning out my office and trying to de-clutter my life when I found this gem. I have adapted the original to make my version healthier as well as gluten and dairy free. My only issue with this sweet treat is how incredibly moreish it is!

INGREDIENTS

• baking paper
• 1 cup coconut flour
• 1 teaspoon baking powder (gluten-free if intolerant or allergic)
• 1/2 cup desiccated coconut
• the juice and zest of 1 medium lemon
• 4 eggs, preferably free range
• 1 1/2 cup unsweetened almond milk (or reduced fat cows milk if not intolerant or allergic to dairy)
• 2 tablespoons coconut oil, plus extra, to grease
• 1 teaspoon vanilla extract 
• 3 tablespoons natural maple syrup
• 1 heaped cup frozen raspberries 

BAKING 

1. Remove the 1 cup of frozen raspberries from the freezer and leave to thaw. 

2. Preheat a fan forced oven to 190 degrees celsius. Line a 'loaf' tin with a diameter around 27cm x 14 cm with baking paper and grease lightly with coconut oil. 

3. Combine the dry ingredients: the flour, baking powder, desiccated coconut and zest of the lemon in a mixing bowl. Stir well to combine. 

4. In a separate mixing bowl, pour in the wet ingredients: lemon juice, eggs, milk, oil, vanilla and maple syrup. Whisk well. 

5. Pour the wet ingredients in the dry ingredients and stir well. Do not worry if the mixture becomes quite thick as the coconut flour will absorb the liquid. Carefully fold in the raspberries. 

6. Spoon the mixture into the prepared baking tin and pat to even out the surface with a wet spatula. Bake for 50 minutes to 1 hour or until the loaf is cooked. (Use the skewer or knife test: at the 50 minute mark, insert a skewer / knife into the middle of the loaf. If the skewer / knife comes out sticky, the loaf needs to continue baking). 

7. Once cooked, remove the tin from the oven and leave to cool completely before cutting into squares. NB: as this loaf is basically only held together by coconut flour and eggs it is very fragile and will crumble easily. 

Total Prep time / 15 minutes 

Total Baking time / 50 minutes to 1 hour