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GF Jam And Coconut Bars ~ Allergy-Friendly

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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.

To Make GF Jam And Coconut Bars You Will Need These Ingredients:
  • 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.

gluten-free coconut jam filled bars

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!

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.

Nutrition

Serving: 1Serving

gluten-free coconut jam dessert bars

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

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