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.
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
How to Make It
Preheat oven to 375°.
Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
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.
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.
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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