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Cherry-Coconut Bars

Photo: Oxmoor House
Hands-on time 12 mins
Total time 1 hr, 32 mins
Yield Serves 16 (serving size: 1 bar)
Chewy, fruity, and sweet, these fanciful bars are a favorite for all ages and make for a bright and elegant display on the dessert table.

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

Nutrition Information

  • calories 155
  • fat 6.9 g
  • satfat 3.9 g
  • monofat 1.5 g
  • polyfat 0.9 g
  • protein 0.9 g
  • carbohydrate 23.7 g
  • fiber 0.8 g
  • cholesterol 11 mg
  • iron 0.3 mg
  • sodium 88 mg
  • calcium 6 mg

How to Make It

  1. Preheat oven to 375°.

  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. 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. 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. Lift bars from pan, using foil sides as handles. Place on a cutting board; cut into 16 squares. Remove from foil.

Gluten-Free Baking