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Grapefruit Squares

Lovely and citrusy, this grapefruit squares recipe is just the treat when you want something sweet.


Grapefruit is one of my top favourite citrus fruits to incorporated into a recipe. It has that unique flavour that brightens up any dish, or in this case, treat.


Swapping the traditional lemon from these squares creates a pretty, pinkish confection that is delightful.


These squares are gluten-free, sugar-free, dairy-free and suitable for ovo-lacto vegetarians, so most people can enjoy them.


These can be stored in an air-tight container in the refrigerator for about a week. When you wish to enjoy one, allow it to come back up to room temperature first to experience the full flavour.

 

TIP: Though not specified in the ingredients, using pink grapefruit juice will give the filling a slight pink tinge as seen in the photo above. White/light grapefruit will result in a lighter coloured dessert.

 

Ingredients

(Makes 9 servings)


Bottom Crust:

  • 1 cup cassava flour (or all-purpose flour)

  • 1/8 teaspoon kosher salt

  • 1/4 cup Monkfruit baking sweetener (or confectioners’ sugar), plus more for topping

  • 1/2 cup plant-based butter, cold

Filling:

  • 2 large eggs

  • 3/4 cup Monkfruit sweetener (or granulated sugar)

  • 1/4 cup fresh squeezed grapefruit juice

  • 1/2 teaspoon lemon juice

  • 2 teaspoons grapefruit zest

  • 3 tablespoons cassava flour (or all-purpose flour)

 

Directions

Preheat the oven to 350°F / 175°C. Prepare a square baking pan (7"x 7" or 8"x 8") by lining it with parchment paper and set aside.


Into the a food processor, sift together the flour, salt, and baking sweetener. Cut the cold butter into the flour mixture. Pulse it until it resembles coarse sand. Transfer the flour mixture into the baking pan and compress it evenly onto the bottom to form a crust. Bake for 15 minutes, or until lightly golden.


Meanwhile, in the food processor combine the eggs, sweetener, grapefruit juice, lemon juice, grapefruit zest, and remaining 3 tablespoons of flour. Pulse until smooth, scraping down the sides as needed.


Once the crust is finished baking, pour the egg and grapefruit mixture into the pan while the crust is still hot. Bake for 20 minutes, or until the edges start to become light brown and the centre is firm.


Remove from the oven and allow to cool to room temperature. Cover and refrigerate for 2 to 3 hours before lightly dusting with additional baking sweetener and cutting into 9 squares.

 
 

Nutritional Information Per Serving:

total calories = 130 | total fat = 6.46g | saturated fat = 2.11g | cholesterol = 43.33mg | sodium = 127.28mg | net carbohydrates = 24.85g | dietary fibre = 1.64g | sugars = 0.06g | protein = 1.91g

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