Marrionberry Bars

From Gluten-free, Sugar-free Cooking
By Susan O’Brien

½ c. agave nectar or fruit sweetener (room temperature)
1 c. buttery spread, room temperature (earth nature’s)
3 - 3-½ c. brown rice flour
1 c. walnuts or pecans, chopped
Vegetable spray
10 oz. all fruit jam – Marrionberry or seedless black raspberry

1. Preheat oven to 350 F.
2. Combine agave nectar and buttery spread in large mixing bowl. Beat until light and fluffy.
3. Add egg, flour (add till lightly sticky, but still able to press out), and nuts. Beat at low until well mixed. Set aside 1 ¼ c. for toping.
4. Spray 8x8in. square pan.
5. Press the remaining mixture into pan.
6. Spread jam on tope and spread to within ¼ inch from the edge.
7. Crumble the reserved flour / nut mixture over the jam.
8. Cook for 35-45 minutes or until lightly browned.
9. Let cool and cut into bars.
Serves 12