These gluten-free jam bars are so good and really easy to make too. I have used homemade pineapple jam for the filling, but you can use whatever your favorite jam or jelly. These bars freeze and travel well.
- Line a 20x24-cm baking dish with parchment paper. Preheat the oven to 180C/350F.
- In a mixing bowl, whisk together the buckwheat flour, cornstarch, cinnamon, ginger, sea salt and baking powder.
- Cream butter and sugar with an electric stand or hand mixer until light and fluffy. Beat in egg and vanilla extract until well combined. Gradually stir in flour mixture and beat at slow speed. Stir in the almond slices. Reserve about 1 cup for the topping. Press the remaining dough evenly into the prepared baking pan.
- Spread the pineapple jam evenly on the dough. Cover the jam with the reserved dough. Bake for about 25 minutes until lightly golden brown. Cool completely and cut into slices.