Recipe: Gluten-Free Matcha Coconut Squares

By Sophia and Andy Chen, Soffee Café

DRY INGREDIENTS

Gluten-free flour (1 1/4 cup or 160g)
Xanthan gum, if already not present in gluten free flour​ (1 tsp)
​Almond flour (3/4 cup or 95g)
Organic coconut shred (3/4 cup or 95g)
​Baking powder (1 tsp)
Salt (1/8 tsp)
Organic coconut sugar, or alternative preference (1 cup or 130g)
Cooking grade Matcha powder (3 tbsp)
White chocolate chips (1/2 cup or 65g)

WET INGREDIENTS

Large eggs (2)
Butter, melted (1/2 cup or 110g)
Vanilla extract (1 tsp)

OPTIONAL TOPPINGS

Coconut shreds (3/4 cup or 95g)
Chopped walnuts (1/2 cup or 65g)

DIRECTIONS

1. Preheat oven to 350°

2. In a large bowl sift to combine dry ingredients

3. In a small bowl combine wet ingredients

4. Add wet to dry ingredients

5. Add coconut shreds, white chocolate chips and walnuts

6. Pour batter into a 7X7 baking dish (greased or line with parchment)

7. Bake for 20-15 minutes or until done

8. Let stand to cool slightly before cutting