Preheat oven to 350 degrees.
Line a 9×9 square baking pan with parchment paper.
In a stand mixer combine the gluten free flour, xanthan gum, coconut sugar and baking powder.
Cut up the non-dairy butter into small pieces.
With stand mixer on low speed add the butter until batter resembles pea size sand.
Add the oats, coconut and almonds.
Press 1/2 the batter into the baking pan.
Spread the marmalade over the oat dough.
Top with remaining dough and lightly press down.
Bake in oven for 30-35 minutes.
Remove from oven and let cool.
I find placing whole pan in refrigerator until bars are cold is the easiest way to slice them.
** You can replace the marmalade for any kind of low sugar jam you would like to use.