Ingredients

1 C almond four, toastec

3/4 C brown rice flour

1/4 C soy flour

1/4 C tapioca starch

1 t xanthan gum

1/2 t baking powder

1/2 t salt

1/4 t cinnamon, ground

Pinch cloves, ground

1/3 C butter or butter substitute, softened

2/3 C brown sugar, packed

1 t grated lemon zest

1 egg (or 2 T flax four soaked 5 min with 3T warm water)

1 1/4 raspberry jam

confectioner’s sugar, sifted

Preparation

  1. Combine first 9 ingredients and set aside.
  2. Cream butter, sugar and lemon zest. Add egg (or egg substitute)and cream until fluffy.
  3. Add dry ingredients and mix on low just until mix comes together to form a dough. 4.divide dough into three balls. Flatten each into a disk (3mm thick)onto plastic wrap. Make plastic package airtight and chill at least 30 minutes or overnight.
  4. Press two of the three disks into the bottom and 2.5cm up the sides of a spring-for pan.
  5. Spread jam evenly over the bottom of the shell.
  6. Cut the remaining chilled disk into 1cm wide strips and arrange over top of jam in a lattice pattern.
  7. Bake for 35-45 minutes, or until golden bfown and jam is bubbling. Let cool completely in pan on a rack. Just before serving, lightly dust with confectioner’s sugar.