2 cups oat flour
1 cup brown rice starch
1 cup almond flour/meal
3 teaspoons gluten free baking powder
2 teaspoons guar gum
2 cups coconut sugar
1 cup cold grass fed salted butter, cut into small chunks
4 cups fresh raspberry preserve or jam
1 cup powdered sugar
1 large lemon, juiced
Preheat oven to 350 F
Combine all the dry ingredients. Cut butter into the dry ingredients until it resembles large crumbs. Add enough cold milk to form a dry dough (about 1/2 to 3/4 cup).
Press half the dough into a medium size cookie pan and spread the preserve to cover the top. Scatter the rest of the dough over the top and bake for 40 to 50 minutes.
Remove from the oven to cool completely.
Combine powdered sugar and lemon juice to make a frosting and drizzle over the top to set.
Slice into bars. Keep refrigerated in an airtight container.