Strawberry Cranberry Squares

Strawberry Cranberry Squares

Directions: 16 minutes
Cook time: 45 minutes
Servings: 16 squares
Allergens: Eggs, Milk, Wheat and triticale,
Express Plan ahead Vegetarian

Ingredients

  • 180 ml (¾ cup) whole wheat flour
  • 375 ml (1½ cup) oat flakes
  • 45 ml (3 Tbsp) ground flaxseed
  • 80 ml (⅓ cup) brown sugar
  • Pinch of salt
  • 180 ml (¾ cup) non-hydrogenated margarine, softened
  • 750 ml (3 cups) fresh strawberries slices
  • 250 ml (1 cup) cranberries, fresh or frozen
  • 125 ml (½ cup) sugar
  • 15 ml (1 Tbsp) cornstarch (diluted in a bit of water)

Equipment

  • Square pan
  • Medium bowl
  • Wooden spoon
  • Saucepan

Directions

  1. Preheat oven to 375°F (190°C) and place rack in the middle of the oven.
  2. Grease a 20 cm (8″) square pan. Set aside.
  3. In a medium bowl, combine the first five ingredients.
  4. Add the margarine and mix well until lumpy using a wooden spoon. Set aside.
  5. In a small saucepan, bring to a boil 250 ml (1 cup) of strawberries with the cranberries and sugar. Add 15 to 30 ml water, as needed.
  6. Simmer for 10 to 12 minutes or until the mix has thickened into a compote-like texture.
  7. Add diluted cornstarch and mix well. The compote will continue to thicken.
  8. Remove saucepan from heat and add the rest of the strawberries. Stir until well coated.
  9. Press half of the crust mix into the pan. Add the strawberry filling and top with the rest of the crust mix.
  10. Bake for about 45 minutes.
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