Last week I reviewed the Gluten-Free Every Day Cookbook by Robert Landolphi. I listed some recipes that I was super excited to try out and I have found a keeper, folks. Raspberry Coconut Bars. I made these bars on Sunday afternoon.
The directions are well written and the method is very easy. The kitchen smelled absolutely heavenly. The one downfall? You must let these cool before cutting! Talk about torture!
1 1/2 cups sweetened coconut
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup walnuts, chopped
1/2 cup packed light brown sugar
1/4 cup sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 TBSPS cold butter, cut into small pieces
3/4 cup raspberry preserves
Preheat oven to 375. Butter (I used Pam) and 8 x 11 inch baking pan. Spread the coconut evenly on a baking sheet & toast in the oven for 8 to 10 minutes, turning once, until golden brown. Remove from the oven & let cool completely.
In a food processor, combine the flours, walnuts, sugars, xanthan gum & salt. Whirl to blend. Add the butter and process until a fine meal forms. Transfer the flour mixture to a bowl & stir in the toasted coconut. Remove 3/4 cup of the mixture & reserve for the topping.
Press the remaining flour mixture firmly and evenly onto the bottom and sides of the prepared pan to form a crust. Spread the raspberry preserves evenly on top of the dough and sprinkle with the reserved flour mixture. Bake for 20 – 25 minutes, or until topping is lightly browned. Remove from the oven & let cool completely on a wire rack before cutting into 24 bars.
**Note: I used Pamela’s Baking & Pancake Mix in place of the flours because I ran out of brown rice flour & didn’t realize it until after I started. I also omitted the xanthan gum because Pamela’s has guar gum in it.
The result is simply amazing! My Dad, who isn’t a fan of coconut loved these! I had to give more than half away because I knew that I would make quick work of the whole pan myself otherwise. I did freeze a few and they are awesome cold as well!