Hands-on Time
12 Mins
Total Time
1 Hour 32 Mins
Yield
Serves 16 (serving size: 1 bar)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.

Step 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.

Step 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.

Step 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

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