·         2 cups Gluten Free Pantry Brown Rice Pancake and Waffle Mix

·         ½ c. almond flour

·         ¾ c. softened margarine or butter

·         1 tsp. vanilla

·         2/3 c. sugar

·         1 egg

·         8 oz. raspberry jam

Preheat oven to 375°. Spray a 9 x 13 pan with vegetable spray. Blend together pancake mix and almond flour. Add butter, vanilla, and sugar to blend. Reserve ½ cup of this mixture for topping. Add egg to rest of flour mix.

 

Press dough over bottom of baking pan. Bake for 10 minutes or until slightly browned. Remove from oven and cool. Spread jam over dough. Sprinkle reserved topping. Bake 10 minutes more or until browned. Cool in pan on wire rack. Cut into bars.