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Cherry-Coconut Bars




Source of Recipe


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Cherry-Coconut Bars

Gluten Free
Robert Landolphi, Gluten-Free Baking, - Cooking Light - July 2014
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

Preparation:
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.

One bar equals: 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; Sodium 88 mg