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Raspberry + Coconut = YUM

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. 

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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! 

Ingredients:

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

 

Directions:

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!  :) 

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