1 cup Mama’s Almond or Coconut Blend Flour
½ tsp. xanthan gum
½ cup brown sugar
¼ tsp. baking soda
? tsp. salt
1 cup gluten free oats
¾ cup Spectrum Shortening
2 Tbsp. cold water
¾ cup raspberry jam (Mama’s favorite is Smucker’s Simply Fruit)
Preheat oven to 350°. Use a tart pan that has a removable bottom. Spray with cooking spray. Or, line an 8 inch square pan with foil. Lightly spray with cooking spray.
In a medium bowl, combine flour, xanthan gum, brown sugar, baking soda, salt and gluten free oats. Mix well. With a fork, work the shortening into the dry ingredients until all the dry ingredients are moistened. Add the water and continue working the ingredients in with the fork. Use hands if desired.
Recipe courtesy: Gluten Free Mama