Coconut and raspberry squares
March 2021
Coconut in any form gives a natural sweetness to a dish which means you can limit any added sugar. We like to use dates for flavour and the nutrition they offer rather than artificial sugars. You may find in time that just one date is fine for you which will limit the carbs further. We serve the squares with coffee after a meal.
Ingredients - Serves 12
2 medjool dates, stoned and roughly chopped
100ml milk, either cow’s or nut
100g butter, melted
2 teaspoons vanilla extract or 1 heaped teaspoon of vanilla powder
1 heaped teaspoon baking powder
100g desiccated coconut
50g coconut flour
6 medium eggs
125g raspberries
Heat the oven to 170oC. Line a shallow baking tin measuring approx. 35cm x 12cm or 28cm x 18cm with baking parchment or butter a loose-bottomed tin well.
Put the milk and dates into a small bowl and microwave for 1 minute or heat them together in a small saucepan over a medium heat until softened. Pour the mixture into a sieve over a mixing bowl and push the dates through the sieve with a spoon to form a thick paste. Discard the skins. Add the remaining ingredients to the bowl and mix together thoroughly with a large spatula. Finally add the raspberries and stir through, don’t worry if some of them break up. Pour into the tin and smooth over the top with the spatula.
Put into the oven to bake for around 20 to 25 minutes or until the top is golden brown and the cake feels set to the touch. Remove from the oven and allow to cool before cutting into 12 squares.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
