Cherry-Coconut Bars

12 ingredients
5 steps

Ingredients

  • Cooking spray
  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 3/4 cup flaked sweetened coconut, divided
  • 1/4 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 3/4 cup cherry preserves

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
  3. 3
    Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Place brown rice flour, potato starch, tapioca flour, 1/4 cup coconut, walnuts, and next 4 ingredients (through salt) in a food processor; pulse 2 times or until blended. Add butter; process until mixture resembles fine meal.
  4. 4
    Reserve 1/4 cup flour mixture. Firmly press remaining flour mixture into bottom of prepared pan. Spoon cherry preserves over crust, spreading evenly. Combine reserved 1/4 cup flour mixture and 1/2 cup coconut; sprinkle over cherry preserves. Bake at 375° for 20 minutes or until bubbly and top is lightly browned. Cool completely in pan on a wire rack.
  5. 5
    Lift bars from pan, using foil sides as handles. Place on a cutting board; cut into 16 squares. Remove from foil.

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