Yield

15 pieces

How to prepare

Preheat the oven to 350°F. Oil a 9 x 13 inch pan. In a large mixing bowl, mix the margarine, sugar, egg re-placer and vanilla together. In a small mixing bowl, mix the flour, baking powder and shredded coconut together. Slowly add the dry mixture to the wet mixture. Press 2/3 of the dough into the oiled pan and spread the preserves on top of it. Crumble the remaining dough with a fork. You may need to sprinkle the dough with flour so that small crumbs form. Sprinkle the crumbs on top of the preserves. Bake 35-40 minutes until the edges are slightly browned and enjoy.

Ingredients

3/4 cup dairy free margarine
1 cup sugar
Egg re-placer, equivalent to 1 egg
1 teaspoon vanilla
2 cup + 1 tablespoon flour
1/2 tablespoon baking powder
1-1/3 cups shredded coconut
1 small jar seedless raspberry preserves (apricot can also be used)

Nutritional Value

Per piece: Calories 358, Protein 21g, fat 21g, Carbohydrates 37g, Calcium 63mg. Fiber 2g, Sodium 168mg.