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
- 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.
GF Jam And Coconut Bars
- 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.
- 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.
This recipe was adapted from, delightful vegans.com, Coconut Raspberry Slice.