Very Berry Squares (Gluten-Free, Dairy-Free, Egg-Free) Recipe

Very Berry Squares with Date Cashew Cream Topping.

PREHEAT OVEN TO 350F
BOTTOM LAYER:
MIX together the following:

• 1/2 C. Coconut Oil
• 1/2 C. Brown Rice Flour
• 1/2 C. Chickpea Flour
• 1 T. Potato Flour
• 2 T. Sugar
• 1 tsp. GF Baking Powder
• 1 C. fine Coconut
• 1/2 C. Nut Milk (to moisten)

and PAT INTO BOTTOM OF SQUARE PAN lined with parchment paper.
BAKE for 25-30 Minutes (until golden brown). Cool.
TOPPING:
IN SAUCEPAN:

• 1 C. Strawberries
• 1 C. Blackberries or Blueberries
• 2 C. Rhubarb (cut small- or other berries/fruit)

BRING TO BOIL.
TURN DOWN heat to SIMMER.
ADD:

• 1 C. Sugar and a slurry of
• 4 T. Cornstarch in 1/2 C. Water

STIR until thickened.
POUR onto pan.
CHILL until set.  Find Recipe for Date Cashew Cream HERE.

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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