Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with Gefen Parchment Paper.

In a bowl, mix together the potato starch, almond flour, oil, sugar, eggs, and cinnamon.

Transfer two cups of the crumb mixture to the baking dish and press down

firmly to form a crust. (Reserve the remaining crumbs for later.) Bake for

10 minutes, then set aside.

In a small bowl, whisk together the potato starch and water to combine. Pour into a saucepan. Add the plums, sugar, and lemon juice.

Bring to a boil, then reduce heat to low and cook for 10 minutes, until plums are just tender and the mixture becomes gelled. Spread over the baked

crust in an even layer.

Sprinkle liberally with the reserved crumbs from step 3. (You won’t need it

all. Save the leftovers to top any dessert before baking!)

Bake 10–15 minutes, then let cool and cut into bars. If you like, dust

with cinnamon and confectioners’ sugar before serving.