Cranberry Coconut Squares
The light, mild flavor of shredded coconut balances the tartness of the cranberries in this holiday dessert.
Crust
Ingredients
- ¼ cup (45 g) margarine
- ¼ cup (50 g) granulated sugar, or Date Syrup to taste
- ½ cup (60 g) whole wheat flour
- ½ cup (60 g) all-purpose flour
- ⅛ teaspoon salt
Directions
- Heat the oven to 350°F (180°C).
- To make the crust, place margarine, sugar, flours, and salt into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 5.
- Blend for 15 to 20 seconds, using the tamper to press the ingredients into the blades. Remove and press into the bottom of a sprayed 8-inch square pan. Bake for 12 minutes, until just barely golden around the edges.
Topping
Ingredients
- 1 large egg
- 1 cup (200 g) granulated sugar
- 2 Tablespoons all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (60 ml) lemon juice
- 1½ cup (150 g) cranberries
- ½ cup (35 g) unsweetened flaked coconut
Directions
- Place large egg, sugar, flour, baking powder, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 15 seconds.
- Sprinkle the cranberries and coconut evenly over the baked crust. Pour the lemon mixture from the Vitamix container over top.
- Bake for 25 to 30 minutes until golden and set.
- Cool completely and cut into squares.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 250 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Cholesterol | 20 mg |
| Sodium | 90 mg |
| Total Carbohydrate | 43 g |
| Dietary Fiber | 2 g |
| Sugars | 29 g |
| Protein | 3 g |
