4 cups diced fresh apples (Granny Smith, Rome Beauty, Jonathan, McIntosh or we have come to love Pink Crisp)
2 tablespoons corn starch
1 teaspoon baking soda
1 cup walnuts, chopped
Instructions
Cream butter and sugar in mixer. Add egg replacer and beat well. Sift flour and dry ingredients, then add to egg mixture. Add vanilla, nuts, apples, pineapple and coconut. Mix well.
Transfer the mixture to a greased and floured, 9 x 13-inch baking pan. Bake at 350 for 45 – 50 or until tested done.
Cut into squares and serve with your favorite vegan ice cream.
