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🍰 Fruit Coconut Squares

243 kcal · 30 min · 4 servings

Ingredients

• 310 g spelt flour Type 630
• 1 tsp carob seed flour
• 65 g coconut flakes
• 0.5 tsp baking powder
• 1 pinch salt
• 200 g powdered sugar from raw cane sugar
• 180 g vegan margarine
• 50 ml soy drink (soy milk)
• 200 g strawberry-rhubarb fruit spread (min. 75 % fruit content)
• 2 tbsp lemon juice
• 0.5 tsp dried strawberries (as powder) for sprinkling

Instructions

1. 1. Mix both types of flour, 45 g of coconut flakes, baking powder, a pinch of salt, and 50 g of powdered sugar in a bowl.
2. 2. Add the margarine in small pieces and knead everything with 30 ml of soy drink until you have a smooth dough.
3. 3. If the dough is still sticky, add a little more flour.
4. 4. Divide the dough into two equal halves.
5. 5. Roll out each half between two sheets of baking paper into a rectangle measuring 20 x 30 cm.
6. 6. Place the dough sheets with the baking paper in the refrigerator and let them chill thoroughly for about 1 hour.
7. 7. Place one of the dough sheets on a baking tray and remove the top sheet of baking paper.
8. 8. Spread the fruit spread thinly over the dough, but leave about 2 cm free around the edges.
9. 9. Take the second dough sheet, remove the top baking paper, and carefully place it on top of the fruit spread.
10. 10. Also remove the bottom baking paper from this second sheet.
11. 11. Bake the cake in a preheated oven at 180 °C (convection 160 °C; gas mark 2–3) for 20–25 minutes.
12. 12. Remove the cake from the oven afterwards and let it cool for 15 minutes.
13. 13. Whisk the remaining powdered sugar with the lemon juice and the remaining soy drink to make a thin glaze.
14. 14. Brush this glaze over the still lukewarm cake.
15. 15. Sprinkle the surface with the remaining coconut flakes and strawberry fruit powder.
16. 16. Let the cake cool down completely.

Nutrition per serving

• kcal: 243
• Protein: 3 g · Fett/Fat: 12 g · Carbs: 31 g