I was blown away by how popular these gluten-free, nut-free bakewell bars were at my house.  Nut allergies inspired me to adapt the idea of the bakewell tart first into a nut-free variety, then into bar form, for easy baking, slicing and eating.  Who would've thought that coconut flour would give such a perfect texture when used to replace the more traditional almond flour.  These have been eaten for breakfast, lunch, dinner and snacks around here. Enjoy! 

Yummy gluten-free British bakewell bars. 

Bakewell Bars made with leftover cranberry sauce (cranberry sauce made with half water & half orange juice simmered with the cranberries and sugar)

British Bakewell Bars - gluten-free and nut-free!

Preheat oven to 350 F.  Butter 9 x 13 pan. 

In a bowl, dice together with a pastry cutter until butter is in small, pea-sized pieces: 

1 cup Kristin's Gluten-Free Flour 

1/2 cup coconut flour

1/2 cup sugar

3/4 tsp salt

10 Tbsp (1/2 cup + 2 Tbsp) butter, chilled

Add and mix in with a spoon: 

1/4 cup milk

Press into prepared 9 x 13 pan.  Bake at 350 F for 15 minutes, until pale golden. 

The pastry crust, baked for 15 minutes, until just browning at the edges.

While baking, prepare this topping: 

Beat until fluffy: 

1/2 cup butter, softened

1/2 cup sugar

1/2 tsp vanilla extract

pinch salt

Add and mix in: 

2 eggs

1/3 cup milk 

Add and mix in until well combined (no lumps): 

1/2 cup coconut flour

1/2 cup white rice flour

Place the fluffy topping in a piping bag (or freezer ziploc) until ready to use.  

After 15 minutes of baking, remove the crust from oven.  Immediately spoon small spoonfuls across the top of: 

12 oz raspberry jam OR strawberry jam OR cherry jam OR 2 cups leftover cranberry sauce (from Thanksgiving)

Spread the jam gently and evenly over the surface of the crust.  It should spread nicely because it melts a bit on the hot crust. 

12 oz of raspberry jam spread on top of the crust.

Snip a small piece off the corner of your ziploc bag.  Pipe lines of topping gently back and forth on top of the jam.  You can use wet hands or a wet spoon to gently smooth the top layer after piping.  (I find this doesn't "spread" well without making a mess of things, but the piping works really well. and just keep dipping your hands or spoon into water to get it to spread nicely). 

Piped top crust.  You could bake it like this if you prefer.  However, I like to smooth it out.

Used a wet spoon (dipping repeatedly) to smooth out the topping.  I didn't aim for perfection. 

Bake the bakewell bars at 350 F for another 30 - 35 minutes, until golden.  Place pan on a wire rack to cool.   We can't help sneaking pieces of hot bakewell bar, but if you want nice, neat pieces, then let it cool before slicing.  Cool, slice and enjoy!  

Mmmm.. fresh from the oven.  We couldn't resist and had to taste-test immediately.

Look at those layers. Yum! 

British Bakewell Bars - Gluten Free and Nut Free by Successfully Gluten Free!