Raspberry Coconut Bars

Ingrediants

Crust     3/4 cup packed brown sugar
              1/2 cup butter, softened
              1/2 tsp almond extract
              1 large egg, lightly beatened
              1 1/2 cup quinoa flour

Filling   1 cup raspberry jam
              2 large eggs, beaten
              2 cups flaked unsweetened coconut

1. Preheat oven to 350F.  Spray 9x13 baking dish with cooking spray.

2. Combine sugar, butter and almond extract in bowl and blend well..  Add egg and mix thoroughly.     
    Add quinoa flour and work into a soft dough. Press dough evenly into the bottom of the baking dish.
    Spread the raspberry jam over the dough.

3. In a bowl, mix eggs and coconut together and drop the mixture evenly over the jam.  Place on the center
    rack of the oven and bake for 20 minutes or until the coconut is lightly toasted (golden brown tinge).

4. Remove from the oven and let cool.  I recommend making the day before and refrigerating as it will firm
    up the bar, making it less crumbly -unless you like a crumbly bar.