GF Jam And Coconut Bars -

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: Servings

Author: Mary Krick

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.

Serving: 1Serving