Peach and Coconut Squares
We were recently inspired to create a recipe combining peaches and coconut, since they are one of those perfect pairings; the result was this delicious and satisfying traybake!
Whilst these squares do take a while in the oven, they are so worth the wait. The slow cooking process makes the texture super squidgy.
- FOR THE TRAYBAKE
- 250 g vegan margarine
- 300 g caster sugar (preferably unrefined)
- 275 g plain flour
- 2 Orgran No Egg (mixed with water as per packet instructions. Or use other egg alternative)
- 1 tsp vanilla extract
- 1/4 cup coconut cream
- approx 1/4 cup coconut flakes (+ extra for decoration)
- 1 tin peaches
- 250 ml coconut cream
- 1/4 tsp peach syrup (from tin)
- Icing sugar, to taste (optional)
- Start by preheating the oven to 160 C
- Melt the margarine in a pan then leave to cool for five minutes. Pour over sugar then add vanilla, egg replacers and coconut cream, lightly whisk together. AT THIS POINT TASTE IT.
- Slice the peach segments into the desired size (we cut them into three roughly). You can choose to save a few back for a decorative topping.
- Add the coconut flakes and flour before folding in the peach pieces. Once combined, pop into the oven for 40 minutes (but check after 30 in case it cooks quicker), you are looking for a very light golden colour on top, but still wobbly underneath. At this point, remove from the oven and cover with foil, then put back into the oven for another 20-30 minutes.
- Take out the oven at the point it is golden on top and a skewer comes out clean, but do not worry if it appears a bit soft still, it will firm up as it cools.
- Leave to cool for at least half an hour.
- Beat all ingredients together. If not using straight away, pop into the fridge.
- Carefully cut into squares (beware: very delicate!), place on a plate, sprinkle with coconut flakes and serve with coconut whip.