Dessert Recipes
Cherry Pumpkin Squares
Makes 50
We made this for an event where we wanted to have an
alternative dessert for those who were unable or unwilling to eat
chocolate or had an allergy to wheat. Spelt flour makes an excellent
cake, and you can always substitute other fruit for the cherries and/or
other nuts for the coconut. This is always a big hit!
3/4 cup dried cherries (or blueberries, or raisins)
1 cup boiling water
1 cup vegan margarine OR oil (such as sunflower, safflower or soy)
1 can (16 oz.) organic pumpkin
4 fake eggs (4 tsp. baking powder, 2 tsp. baking soda, 1/2 cup flour
of your choice whipped with 3/4 cup water that was strained from soaking
the cherries)
2 cups flour of your choice
2 cups Sucanat
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. sea salt
1/2 cup unsweetened coconut flakes
Preheat oven to 350. Lightly grease a 15 1/2 x 10 1/2
inch jelly roll pan (this has higher sides than a regular cookie sheet.)
Soak cherries in boiling water for 5 minutes or more
to plump them. Strain them and reserve 3/4 cup of the cherry water for
fake eggs.
Melt the vegan margarine and combine it with the
pumpkin.
Whip up the fake eggs and add them to the wet
ingredients.
Sift together the flour, Sucanat, baking powder,
cinnamon, baking soda and sea salt, then add to the liquid ingredients.
Stir to combine.
Add the soaked cherries and the flaked coconut and mix
well.
Pour batter into prepared jelly roll pan, and bake for
25 minutes or until a slight impression remains when lightly touched in
center.
Cool completely before slicing.
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