PINEAPPLE SQUARES
SERVES 24 SQUARES
FOR THE SHORTCRUST
2 1⁄2 cups (320 g/11.3 oz) unbleached all-purpose flour
3⁄4 tsp (2.25 g/0.08 oz) kosher salt
2 tbsp (25 g/0.88 oz) evaporated cane juice sugar
1⁄2 cup (113 g/4 oz) vegan butter, cut into
1⁄2-inch cubes and chilled
1⁄2 cup (96 g/3.4 oz) vegan shortening, chilled
1⁄4 cup plus 2 tbsp (88 g/3.12 oz) ice- cold water
1 tbsp (15 g/0.5 oz) apple cider vinegar
FOR THE PINEAPPLE FILLING
2 cups (483 g/17 oz) pineapple juice
1⁄2 cup (123 g/4.3 oz) canned crushed pineapple
3 tbsp (22 g/0.8 oz) arrowroot powder
2 tbsp (13 g/0.47 oz) agar agar powder
1⁄2 cup (100 g/3.5 oz) evaporated cane juice sugar
1⁄2 cup (150 g/5.3 oz) brown rice syrup
1⁄4 cup (60 g/2.1 oz) soy milk or coconut milk
2 tsp (8 g/0.28 oz) vanilla extract
1 1⁄2 tsp (6 g/0.21 oz) orange extract
1 tbsp (14 g/0.5 oz) liquid coconut oil
Vegan confectioners’ sugar for dusting
NUTRITIONAL VALUES
Calories: 314kcal
Fat: 5.9g (1.5g S.Fat)
Carbs: 58.6g
Protein: 6g
Sugar: 7.2g
Sodium: 82mg
METHOD
MAKE THE CRUST:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.
In a medium mixing bowl, combine the flour, salt, and sugar. Mix in the butter cubes and shortening with your fingers until they are evenly distributed, and the mixture is crumbly. Make a well in the center and fill it with water and vinegar. Stir the liquids into the dry ingredients with a wooden spoon or rubber spatula until a smooth dough forms. Place the dough in the prepared pan and pat it into an even layer that covers the bottom of the pan with your fingers. Poke holes at 2-inch intervals all over the crust with a fork. Bake for 20 to 25 minutes, or until the edges are golden. While you make the filling, place the pan on a wire rack to cool.
MAKE THE FILLING AND BAKE THE BARS: In a medium saucepan over medium heat, combine the pineapple juice, crushed pineapple, arrowroot, agar agar, sugar, brown rice syrup, soy milk, vanilla and orange extracts, and coconut oil. Cook, whisking constantly, for about 5 minutes, or until the mixture begins to thicken. Pour the hot mixture on top of the baked pie crust. Refrigerate for 30 minutes, or until completely set. Sift vegan confectioners' sugar over the top and serve in squares.
In a medium mixing bowl, combine the flour, salt, and sugar. Mix in the butter cubes and shortening with your fingers until they are evenly distributed, and the mixture is crumbly. Make a well in the center and fill it with water and vinegar. Stir the liquids into the dry ingredients with a wooden spoon or rubber spatula until a smooth dough forms. Place the dough in the prepared pan and pat it into an even layer that covers the bottom of the pan with your fingers. Poke holes at 2-inch intervals all over the crust with a fork. Bake for 20 to 25 minutes, or until the edges are golden. While you make the filling, place the pan on a wire rack to cool.
MAKE THE FILLING AND BAKE THE BARS: In a medium saucepan over medium heat, combine the pineapple juice, crushed pineapple, arrowroot, agar agar, sugar, brown rice syrup, soy milk, vanilla and orange extracts, and coconut oil. Cook, whisking constantly, for about 5 minutes, or until the mixture begins to thicken. Pour the hot mixture on top of the baked pie crust. Refrigerate for 30 minutes, or until completely set. Sift vegan confectioners' sugar over the top and serve in squares.
RECIPE NOTES
Raw pineapple contains enzymes that prevent it from gelling when combined with gelling agents such as agar agar. However, cooking the fruit first deactivates these enzymes, allowing the pineapple to gel. Because canned pineapple is heated during the canning process, it perfectly sets up.
