For the topping ~ • 12 oz. raspberries • 1 lb. fresh prune plums, pitted and halved • 2 tsp. GF ground cinnamon • 2 Tbsp. agave nectar

Preheat oven to 350 F and line an 8x12-inch baking pan with parchment paper

Place flax seeds and water in a medium-size bowl and rest for 30 minutes

In a separate bowl mix rice flour, baking soda and salt

Add olive oil, agave, lemon juice, lemon zest, flax seed mixture into a bowl and whisk together. Add to dry ingredients and mix until batter forms. Transfer batter evenly onto prepared baking pan