2 1/4 cups gluten free flour (I used 1/2 cup chickpea/besan, 1 cup Trader Joe’s all purpose gluten free and 3/4 cup oat flours)
1 cup sugar
1 cup pecans; chopped
1 cup butter
10 oz jam/preserves (I used golden current jam)
Preheat oven to 350. In a large bowl combine all ingredients except for the jam. Beat at a low speed, scraping the sides of the bowl often until well mixed. Reserve 1 1/2 cups of the mixture and press the remainder into a greased 9×13 inch baking pan. Spread the jam within 1/2 inch of the edges over the top. Crumble (or plop depending on how sticky the dough/batter is) the reserved mixture over the jam. Bake 40 minutes or until lightly browned. Cool completely and cut into bars.