An old recipe satisfies new demands: no added fats here. The coconut gives these cakelike squares a slight chewiness, and the fruit keeps them moist.
The squares can be stored in an airtight container at room temperature for up to 5 days. For best long-term storage, freeze without cutting into squares, for up to 3 months.
Adapted from the booklet "Penny Powers' Christmas Cookbook" (undated), published by the Saskatchewan Power Corp.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 36 small pieces
Directions
Step 1
Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, letting it overhang the pan by a couple of inches on 2 opposite sides.
Step 2
Combine the flour, baking powder, salt, sugar and eggs in a mixing bowl. Drain any juices that might have collected beneath the crushed pineapple, then add the pineapple to the bowl, along with the dates, walnuts and coconut. Stir just until well incorporated.
Step 3
Transfer to the lined baking pan, spreading the batter in an even layer and making sure to fill the corners. Bake for 25 to 30 minutes, until golden brown on top and set.
Step 4
Lift the slab out by the parchment paper and transfer to a wire rack to cool completely before cutting into 36 equal squares.
Story continues below advertisement
Advertisement
Nutritional Facts
Per square
Calories
60
Fat
2 g
Saturated Fat
1 g
Carbohydrates
9 g
Sodium
35 mg
Cholesterol
10 mg
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from the booklet "Penny Powers' Christmas Cookbook" (undated), published by the Saskatchewan Power Corp.
Tested by Bonnie S. Benwick.
Published December 11, 2012
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnoJ67pq3PqaOeZZSWwaZ50qqsmqqVqHw%3D