Fruit-Coconut Squares

Ingredients

• 310 g spelt flour type 630
• 1 tsp locust bean gum
• 65 g shredded coconut
• 0.5 tsp Baking powder
• 1 pinch salt
• 200 g raw cane sugar powdered 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 dusting

Instructions

1. 1.

   For the dough, mix both flours, 45 g shredded coconut, baking powder, a pinch of salt and 50 g powdered sugar. Add the margarine in small pieces and knead with 30 ml soy drink until the dough is no longer sticky; add a little flour if needed. Divide the dough in half and roll each portion between two sheets of parchment paper to a size of 20 x 30 cm. Chill the dough layers wrapped in parchment in the refrigerator for about an hour.

2. 2.

   Place one layer of dough on a baking tray and remove the top sheet of parchment. Spread the fruit spread thinly over the dough, leaving about 2 cm free at the edge. Remove the top parchment from the second dough plate and place it on the fruit spread; then remove its parchment. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 20–25 minutes. After baking, remove from the oven and cool for 15 minutes.

3. 3.

   Whisk the remaining powdered sugar with lemon juice and the remaining soy drink and spread thinly over the still-warm cake. Sprinkle everything with the remaining shredded coconut and strawberry fruit powder, then let it cool.