Gluten Free Raspberry Blondies Recipe

Introduction

These Gluten Free Raspberry Blondies are a delightful treat that combines a tender, cakey texture with the tartness of fresh raspberries. Perfect for those avoiding gluten, they’re sweetened naturally and finished with a light glaze for an extra touch of indulgence.

Ingredients

• 1 cup 1:1 gluten free flour
• 1/2 cup tigernut flour (or almond flour)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup olive oil*
• 1/3 cup maple syrup
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup raspberries
• 1/2 cup powdered sugar**
• 1 tsp pink powder***
• 1-2 tsp dairy free milk of choice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
2. Step 2: In a medium bowl, whisk together all the dry ingredients: gluten free flour, tigernut or almond flour, baking powder, and salt.
3. Step 3: In a large bowl, use an electric mixer to beat the olive oil, maple syrup, eggs, and vanilla extract together until smooth and well combined.
4. Step 4: Gradually mix the dry ingredients into the wet ingredients, stirring just until a few streaks of flour remain to avoid overmixing.
5. Step 5: Gently fold the fresh raspberries into the batter to evenly distribute them without breaking them up too much.
6. Step 6: Pour the batter into the prepared baking dish and use a rubber spatula to spread it evenly to the edges.
7. Step 7: Bake for 15-20 minutes, or until a toothpick inserted in the center comes out almost clean and the edges turn golden brown. Let cool in the pan for at least 10 minutes.
8. Step 8: Transfer the blondies to a wire rack to cool completely. Whisk together the powdered sugar, pink powder, and dairy free milk to make the glaze, then drizzle it over the cooled blondies. Slice into bars and serve.

Tips & Variations

• Use fresh or frozen raspberries depending on the season, but gently thaw frozen berries to avoid excess moisture.
• For a nut-free option, substitute tigernut flour with additional gluten free flour or oat flour.
• If you prefer a richer flavor, try using melted coconut oil instead of olive oil.
• Add a handful of dairy free chocolate chips or chopped nuts for extra texture.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep them fresh longer, you can freeze the bars for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with all-purpose flour if gluten is not a concern. This will change the texture slightly but still yield delicious blondies.

What is pink powder in the glaze?

Pink powder is often made from freeze-dried berries or beetroot powder, used here to add a subtle color and flavor. You can omit it or substitute with a small amount of powdered freeze-dried raspberry powder.

Gluten Free Raspberry Blondies Recipe

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★★★★★

4.5 from 82 reviews

These Gluten Free Raspberry Blondies offer a moist, tender texture with a delightful burst of fresh raspberries in every bite. Made with a blend of gluten-free and tigernut flour, sweetened naturally with maple syrup, and topped with a subtly sweet pink glaze, this dessert is perfect for those seeking a delicious gluten-free treat.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Gluten Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup 1:1 gluten free flour
• 1/2 cup tigernut flour (or almond flour)
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1/4 cup olive oil*
• 1/3 cup maple syrup
• 2 large eggs (room temperature)
• 1 tsp vanilla extract

Fruit

• 1 cup raspberries

Glaze

• 1/2 cup powdered sugar**
• 1 tsp pink powder***
• 1–2 tsp dairy free milk of choice

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper for easy removal of the blondies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, and salt until well combined.
3. Combine Wet Ingredients: Using an electric mixer, beat the olive oil, maple syrup, eggs, and vanilla extract in a large bowl until the mixture is smooth and well blended.
4. Blend Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until there are just a few streaks of flour remaining to avoid overmixing and keep the texture tender.
5. Fold in Raspberries: Gently fold the raspberries into the batter, being careful not to crush them, to distribute them evenly.
6. Pour into Pan: Pour the batter into the prepared baking pan and use a rubber spatula to spread it evenly to the sides and corners of the pan.
7. Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Cool: Allow the blondies to cool in the pan for at least 10 minutes before lifting them out using the parchment paper and transferring them to a wire rack to cool completely.
9. Prepare Glaze: While the blondies cool, whisk together powdered sugar, pink powder, and dairy free milk until smooth to create the glaze.
10. Drizzle and Serve: Drizzle the glaze evenly over the cooled blondies and slice into bars before serving.

Notes

• *Olive oil can be substituted with any neutral oil such as avocado oil or melted coconut oil for a different flavor profile.
• **Powdered sugar can be replaced with a powdered sugar alternative for a lower sugar option.
• ***Pink powder could be a natural fruit powder like beetroot or raspberry powder; adjust quantity to taste for color and flavor intensity.
• Ensure eggs are at room temperature to help achieve a smooth batter.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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