GF Jam And Coconut Bars ~ Allergy-Friendly

GF Jam And Coconut Bars are almost too good to be true! So fancy…yet so easy! Don’t you just love this kind of dessert?

A dessert you can serve to your guests without spending hours in the kitchen…but looks like you did!

I don’t usually try things out on guests, but I had a good feeling about this recipe.

Normally I like to offer at least two different desserts when we have company so there is something for all dietary needs. But this time I just went with this one option. Everyone liked it and there were no leftovers.

I look forward to trying out some different flavors of jam the next time I make it.

• Gluten-free flour blend, I used Pamela’s Gluten-Free All-Purpose Flour – Artesian Blend
• Baking powder ~ Corn-free if needed
• Vanilla
• Salt
• Butter or non-dairy substitute appropriate for your diet
• Aquafaba, liquid in the cans of garbanzo beans
• Pure maple syrup
• Berry jam, I used one cup of homemade marionberry, but any flavor you like is fine.
• Unsweetened shredded coconut.

The combination of these sweet and tart flavors layered over a soft cookie crust is perfect. Coconut jam bars are a dessert I know I will be serving again and again.

Enjoy!

Print Recipe

GF Jam And Coconut Bars  

A tasty dessert bar that starts with a cookie crust layered with jam and toasted coconut.

Course: Brunch, Dessert

Cuisine: American

Keyword: Gluten-free coconut and jam bars

Servings: 8 Servings

Author: Mary Krick

Ingredients

• 1 1/2 cup gluten-free flour blend I used Pamela's Gluten-Free All-Purpose Flour - Artesian Blend
• 1 tsp baking powder ~ corn-free if needed
• 1/2 tsp vanilla
• pinch a salt
• 1/2 cup butter or non-dairy substitute appropriate for your diet
• 4 Tbsp aquafaba liquid in the cans of garbanzo beans
• 2 Tbsp pure maple syrup
• 3/4-1 cup berry jam I used one cup of homemade marionberry, but any flavor you like is fine.
• 1 cup unsweetened shredded coconut.

Instructions

• Preheat oven to 350 and line the bottom of 9"x9" square pan or lightly coat with butter or non-dairy substitute.
• Prepare base:
• In a medium mixing bowl add flour, baking powder, vanilla, salt, 2 Tbsp of the aquafaba, 1 Tbsp of maple syrup, and butter or non-dairy substitute. Combine with a pastry blender. You can also use a food processor.
• Press into prepared pan creating the first layer. Bake for 10 - 12 minutes.
• Remove from oven and spread jam over this base.
• In a small mixing bowl combine the coconut, 2 Tbsp of aquafaba, and 1 Tbsp maple syrup.
• Cover the jam layer with the coconut mixture. Return to oven and bake for 20 minutes or until the top is golden brown.
• Let cool before slicing and serving.

Notes

Corn-free baking powder

Nutrition

Serving: 1Serving

This recipe was adapted from, delightful vegans.com, Coconut Raspberry Slice.