Sometimes there is simply nothing to it but to do it.
Grain-free baking is something I have been avoiding. I’ve also been hesitant to use coconut flour. The reason for these being that I’m not familiar with them.
I discovered it’s not such a big deal after all!
If you grew up in a similar fashion to myself, you ate (and possibly still do eat) a lot of grains. Maybe to the point where there make up the bulk of your daily intake? Grains are addictive, it’s true, and can be a challenge to reduce in your diet, but it’s not impossible (especially if you have a few tricks up your sleeve).
This recipe is for those who can no longer digest grains, or for those who are looking to cut down while still… indulging. Yes!
The crust holds up well, and is much like pie dough. There is no sugar added to the filling and this is not a mistake. I personally find it sweet enough from the raspberries and bananas, but feel free to add a little agave if your sweet tooth so desires.
Raspberry-Coconut Squaresvegan, gluten-free, corn-free, soy-free, refined sugar-free, grain-free
CRUST (adapted from this recipe)
1/2 cup coconut flour
Generous 1/4 cup almond flour
1/4 tsp baking soda
salt, to taste
1/4 cup coconut oil, softened
1/4 agave nectar
1/2 cup + 2 Tbsp coconut milk
2 very ripe bananas, mashed
90g fresh raspberries, washed and mashed
2 tsp powdered (gf, cf) egg replacement mixed with 4 Tbsp water
~2 Tbsp unsweetened desiccated coconut
90g fresh raspberries, washed and dried
Preheat over to 350 degrees Celsius. Line a 8-inch square baking pan with parchment and set aside.
For crust: sift dry ingredient into a medium mixing bowl. Whisk together the wet ingredients in a large mixing bowl, and then mix in the dry ingredients until a soft dough forms. Using wet hands, collect the dough and press evenly into and up the sides of the prepared pan.
Pre-bake crust for 8-10 minutes, until lightly browned. Remove from oven and allow a few minutes to cool on a wire rack.
Meanwhile, prepare filling: whisk together coconut milk, mashed bananas and raspberries in a mixing bowl. Whisk in egg replacements. Pour over crust, shaking the pan a little to flatten.
Sprinkle coconut over top. Bake again for 40-45 minutes, or until filling is almost set; remove from oven and poke the raspberries into place. Allow to cool completely in pan. Chill in the fridge at least 60 minutes before slicing and serving. Store in pan, covered, in the fridge, up to 2 days.
Yield: 16 squares