Ingredients :

• 1/2 cup melted butter or coconut butter
• 3/4 cup coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup gluten-free flour
• 1 cup gluten free rolled oats
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 4 tsp sugar
• 4 tsp sugar-free raspberry jam
• 1 lemon, zested
• 1/4 cup chopped pecans

Directions :

• Preheat oven to 350 C.
• Add butter, sugar, vanilla and almond extract to a large bowl and mix using a hand mixer, until fluffy and well combined.
• Add the flour, oats, cinnamon and salt to the bowl ,Mix .
• Reserve 1 cup of dough and set aside. Press remaining dough into the bottom of baking pan with your hands and use a flat metal spatula to flatten out evenly. Prick with a fork a few times. Bake for 10 minutes.
• Remove from the oven and spread the jam on top of the baked crust in an even layer.
• Sprinkle with lemon zest and crumble the remaining dough on top. Sprinkle with pecans or almonds and pat down gently.
• Bake for 20-22 minutes until the top is golden. Remove from the oven and let cool for 15 minutes. Transfer to the fridge and chill for 1 hour before slicing. Store in the refrigerator for up to a week.