Coconut Squares

I think these are truly delicious! a little to sweet, so, maybe even half the sugar next time? The quinoa crust really creates a nice nutty flavor, so much that when Ellie had a bite she spit it out and gauged because she thought it was peanut butter (her reaction was a little dramatic to say the least).

Crust:
1/2 cup of coconut oil (or veg shorting)
2 Tbsp of maple sugar (or organic raw, cane)
1 & 3/4 cup + 2 Tbsp of quinoa flour
1 Tbsp oil
2 Tbsp ice water

Topping:
*1 medium size banana
1 & 1/4 cups of maple sugar (or organic raw, cane)
2 Tbsp quinoa flour
1/4 tsp sea salt
**2 tsp of homemade baking flour (cornstarch-free)
2 cups of shredded, raw, unsweetened coconut

*I used the banana as an egg-replacement, feel free to replace with 2 eggs or 2 Tbls of Ener-G with 1/4 cup of milk or milk substitute. The banana only added a hint of flavor to the recipe.
** mix 1 part baking soda, 2 parts cream of tartar, & 2 parts arrowroot (ive done it w/o arrowroot and its worked out fine too.).

Preheat oven to 350*. Cream coconut oil and sugar together. Add flour, combine until it resembles coarse granola. Add oil. Mix. Add ice water. Press into the bottom of a lightly greased 8x8 glass baking dish. Bake 20 min. until golden brown.

Meanwhile, cream banana (eggs), with sugar. When smooth, add in flour, salt, & **baking powder. Combine thoroughly. Then add coconut. Spread coconut mixture directly over cooked crust, pressing gently with fingers. Bake for about 25 min. more, until nice and golden. Let cool slightly before serving. Mmmmmmmm.....