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GFCF Rasberry Squares
by Cynthia Thornton
serves: 16
  A delish Gluten Free desert!
Ingredients:
  1 cup   GF Flour Mixture Bob's Red Mill works best for this
  2 tsp   GF baking powder
  1 TBSP   Demerara sugar
  1/2 cup   GF margarine, softened (I use Smart Balance Light because it's CF but still works great
  2   eggs
  1 TBSP   almond milk
  1/2 cup   rasberry jam
  1 tsp   almond extract
  1   egg
  4 TBSP   GF margarine softened (Smart Balance for CF)
  1 tsp   vanilla
  1 cup   Demerara sugar
  2 cups   shredded coconut
Directions:
  preheat the oven to 350 F
To make crust, sift the flour mixture and baking powder into a medium bowl. With the back of fork, work the sugar and margarine into the flour mixture until it is like small crumbs. In a small bowl, wisk the eggs until frothy. Add the eggs and milk to the flour mixture, mixing until well blended.
Lighlty spray a 9 inch square pan with GF nonstick spray. With lightly floured hand, pat the pastry in the bottom of the pan.
To make the filling, stir together the rasberry jam and almond extract in a small bowl. Spread filling over the pastry.
To make topping, whisk the eggs, melted margarine, and vanilla in a small bowl. Stir in the coconut. With the back of a spoon, spread the topping evenly over the rasberry layer.
Bafor 30 minutes or until the topping is golden brown. Cut into 16 squares.