Gluten Free Raspberry Blondies Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, and salt until well combined.
- 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.
- 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.
- Fold in Raspberries: Gently fold the raspberries into the batter, being careful not to crush them, to distribute them evenly.
- 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.
- Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- 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.
- Prepare Glaze: While the blondies cool, whisk together powdered sugar, pink powder, and dairy free milk until smooth to create the glaze.
- 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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