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Vegan, Gluten-Free, Rich Crumbly Coconut Wedges


Sigrid made it up!

Almonds, cashews and coconut come beautifully in this dessert. Sigrid created it for our Fall Potluck.


Spread on a cookie sheet each and roast in hot oven for a few minutes till lightly browned:

350 ml1 1/2 c unsweetened coconut flakes or shreds
240 ml1 c gluten-free quick-cooking oats

(Watch them carefully and stir repeatedly! I lost them once by over-browning/burning.) Then grind them together in food processor to flour consistency. Set aside.

Prepare by grinding and mixing well with 8-10 Tbsp boiling water:

30 ml2 Tbsp flax seed
59 ml4 Tbsp chia seeds

Set aside.

Stir together well in bowl:

160 ml2/3 c melted coconut oil
120 ml1/2 c coconut sugar (or more if you like more sweetness)
2 ml1/2 tsp salt
15 ml1 Tbsp almond extract

By hand or with hand mixer on low speed mix into the oil/sugar mixture:

the flax/chia mass
the coconut/oat blend
350 ml1 1/2 c almond and cashew meal (half and half or in proportions you desire)

(If dough is too wet, add a tbsp or two of almond meal)

Spread dough into oiled spring form pan (or any other shape you desire).

Sprinkle over dough:
handful of coconut flakes/shreds

Put spring form on cookie sheet (I had some oil leakage) and bake at 350 degrees for about 30 min. Check for desired brownness and crispness. Slice into desired wedges while still warm.


Major Ingredients: 


These look wonderful, Sigrid! Almond and coconut, what a great combination.