Savvy Eater: Make Delicious Coconut Cherry Oat Squares

People can’t stop raving about the anti-aging and health benefits of coconut! It’s the newest, hottest superfood. Want to know how you can add coconut to your diet? Pat Crocker can help with her new cookbook, Coconut 24/7.

Coconut 24/7 features over 100 recipes that use coconut water (smoothies, juices, soups etc.), main dishes with coconut oil, baked goods with coconut flour and other easy, delicious recipes. There are also tips on making your own moisturizers, balms and creams with coconut.

Amazing, right? Here’s a recipe for a delicious dessert from Coconut 24/7:

Coconut Cherry Oat Squares

Makes 20 squares

Coconut flour is gluten-free and high in protein as well as fibre, but it does take some time to adjust to the way it performs in baked goods. It absorbs liquids; therefore, recipes featuring coconut flour require more eggs and other liquids. Baked goods made with coconut flour are also more crumbly than those made from wheat flour (due to the lack of gluten).

6 large eggs

3 cups coconut sugar crystals

1 tbsp pure vanilla extract

3 cups sweetened shredded coconut, fresh or dried

1/2 cup dried cherries

1/2 cup large-flake rolled oats

6 tbsp coconut flour

1 tsp sea salt

1. Preheat oven to 350°F. Lightly oil a 9- × 13-inch baking pan.

2. In a bowl, using a hand-held or electric mixer, beat eggs. Add sugar crystals and vanilla and beat until smooth. Stir in shredded coconut, cherries, oats, flour and salt. Press into the prepared pan and bake for 15 to 20 minutes or until set and golden.

3. Transfer to a wire rack to cool for 10 minutes. Cut into 2-inch squares and transfer to a plate to cool completely. Squares keep in an airtight container for 3 days at room temperature and up to 5 days in the refrigerator.

The above recipe was excerpted with permission from Coconut 24/7 by Pat Crocker. Copyright © 2014 by HarperCollins Publishers Ltd. All rights reserved. Available wherever books are sold.

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