You don’t have to lay claim to gluten intolerance to enjoy gluten free meals and desserts. Many of the recipes that call for no wheat, grains, or gluten-tainted additives are positively delish in their own right.
A personal favorite ingredient that adds texture and flavor to many dishes (and is not limited to only desserts) is the divine coconut, which is botanically known as a dry, one-seeded drupe. Granted that’s an awkward name and it certainly doesn’t sound nearly as appetizing as the more commonly referenced description of a nut, seed or fruit. Call it what you will, the recipe below is a delightful combination of gluten free drupe, sweets and (nut) meats.
Gluten Free Seven-Layer Bars
7 ounces sweetened flaked coconut, divided
1 cup butterscotch chips
6 ounces semisweet chocolate chips
8 ounces unsalted peanuts
1/2 cup sliced almonds
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350 degrees F (175 degrees C). Generously grease sides and bottom of a 13×9-inch baking pan.
Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer.
Pour condensed milk e over the whole pan. Top with sliced almonds and remaining coconut.
Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.