Chewy, moist, sweet and nutty, these gluten free coconut squares are a great treat. The gluten free food freak can’t have them at the moment due to the egg intolerance, but our other gluten free friends can’t get enough. And neither can I! (Being 7 months pregnant is such a good excuse to indulge 😉
Gluten free coconut squares
75g (3oz) chopped hazlenuts
75g (3oz) dessicated coconut
4 tbsp apricot or raspberry jam
2 drops vanilla essence
pinch of salt
2 eggs (medium)
175g (6oz) rice flour (should be gluten free, but safest is to get flour that is marked ‘gluten free’ so you can be sure there’s no cross-contamination going on)
200g (7oz) demerera sugar
75g (3oz) butter
Mix the butter and 100g sugar until light and fluffy. Stir in 150g rice flour. Grease a shallow cake tin and spread the mix into the tin. Bake for 15 minutes at 180C (350F), then remove and leave to cool for a few minutes.
Beat the eggs lightly and add the rest of the sugar, salt, vanilla essence, rice flour, coconut and hazlenuts. Mix well. Spread the jam over the baked base, then the egg mixture. Return to the oven for 20 minutes more.
Leave in the tin to cool then cut into squares.
I wouldn’t necessarily call this the healthiest gluten free option, but it isn’t that bad, and boy is it tasty.