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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
1 hr 32 mins
Yield:
Serves 16 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

155 calories; fat 6.9g; saturated fat 3.9g; mono fat 1.5g; poly fat 0.9g; protein 0.9g; carbohydrates 23.7g; fiber 0.8g; cholesterol 11mg; iron 0.3mg; sodium 88mg; calcium 6mg.
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