Cherry-Coconut Bars

• Cooking spray
• 2.3 ounces brown rice flour (about 1/2 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 3/4 cup flaked sweetened coconut, divided
• 1/4 cup chopped walnuts
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 3/4 cup cherry preserves

1. Preheat oven to 375u0b0.
2. Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
3. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Place brown rice flour, potato starch, tapioca flour, 1/4 cup coconut, walnuts, and next 4 ingredients (through salt) in a food processor; pulse 2 times or until blended. Add butter; process until mixture resembles fine meal.
4. Reserve 1/4 cup flour mixture. Firmly press remaining flour mixture into bottom of prepared pan. Spoon cherry preserves over crust, spreading evenly. Combine reserved 1/4 cup flour mixture and 1/2 cup coconut; sprinkle over cherry preserves. Bake at 375u0b0 for 20 minutes or until bubbly and top is lightly browned. Cool completely in pan on a wire rack.
5. Lift bars from pan, using foil sides as handles. Place on a cutting board; cut into 16 squares. Remove from foil.

cooking spray, brown rice, starch, flour, coconut, walnuts, brown sugar, sugar, xanthan gum, salt, butter, cherry preserves

Taken from www.myrecipes.com/recipe/cherry-coconut-bars-0 (may not work)