- 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
- 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
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.