A few days ago, I felt like baking something that I hadn't made for a while and these coconut-raspberry squares came to mind quickly. This recipe is one of my old favourites, simple ingredients and simple to make! The original recipe, by Dreena Burton, can be found here. My ingredients and measurements are slightly different.
1¼ cup unsweetened shredded coconut
½ cup all-purpose flour
2 tbsp sugar
¼ tsp sea salt
¼ cup almond milk
¼ cup maple syrup
½ tsp coconut extract
½ tsp pure vanilla extract
2 tbsp canola oil
1/2 cup raspberry jam
½ cup unsweetened shredded coconut
¼ cup all-purpose flour
a couple of sprinkles of sea salt
1½ tbsp canola oil
Preheat your oven to 350 degrees F. Combine the dry ingredients in a large bowl. Then combine the milk, maple syrup, coconut and vanilla extracts in a separate bowl. Add the wet ingredients to the dry ingredients in the larger bowl and add the canola oil, stirring until all the ingredients are well combined. The mixture will be fairly thick. Transfer this mixture to a lightly oiled 8" x 8" pan and spread it out evenly. Spread raspberry jam over the mixture. Now combine the topping ingredients, mixing with a spoon or fork and then working it into a crumbly mixture with your hands. Place in the oven and bake for about 30 minutes, until the topping appears golden-brown and the jam is bubbling a little bit. Once removed from the oven, allow to cool properly before cutting into pieces. I always cut this recipe into 16 small squares, but how you choose to divide it is up to you!
I've made these quite a few times when having girlfriends over for tea (they're brilliant for making on short notice as the recipe is so easy!) and they've always been well received. I always store whatever is left in the fridge or freezer, depending on how many squares are left and for how long I want to keep them.