Gluten Free Raspberry Blondies Recipe

Introduction

These Gluten Free Raspberry Blondies are a delightful twist on a classic treat, combining tender, chewy blondie texture with bursts of fresh raspberry flavor. Perfect for anyone avoiding gluten, they offer a naturally sweet and vibrant dessert option.

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 for easy removal.
2. Step 2: In a medium bowl, whisk together the gluten free flour, tigernut or almond flour, baking powder, and salt until evenly combined.
3. Step 3: 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 combined.
4. Step 4: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just a few flour streaks remain; avoid overmixing.
5. Step 5: Carefully fold the raspberries into the batter to 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 into the center comes out clean and the edges turn golden brown.
8. Step 8: Let the blondies cool in the pan for at least 10 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely.
9. Step 9: To make the glaze, whisk together the powdered sugar, pink powder, and 1-2 teaspoons of dairy free milk until smooth. Drizzle the glaze over the cooled blondies and slice into bars before serving.

Tips & Variations

• For a nuttier flavor, substitute tigernut flour with almond flour or add chopped nuts to the batter.
• Use frozen raspberries if fresh ones aren’t available, but fold them in gently to avoid bleeding color.
• The olive oil can be replaced with melted coconut oil for a different taste and texture.
• Adjust the amount of dairy free milk in the glaze to achieve desired consistency.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep the glaze fresh, avoid stacking the bars before the glaze sets fully. Reheat gently in the microwave for 10-15 seconds if you prefer a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free?

Yes, you can substitute regular all-purpose flour if you do not require a gluten free option. The texture will be slightly different but still delicious.

What is pink powder used in the glaze?

Pink powder typically refers to freeze-dried raspberry powder or beetroot powder, which adds color and a subtle fruity flavor to the glaze. It’s optional and can be omitted or replaced.

Gluten Free Raspberry Blondies Recipe

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4.5 from 619 reviews

These Gluten Free Raspberry Blondies are a moist, tender treat made with a blend of gluten-free and tigernut flours. Sweetened naturally with maple syrup and infused with fresh raspberries, they are topped with a delicate pink glaze for an extra touch of sweetness and elegance. Perfect for those seeking a gluten-free dessert that doesn’t compromise on flavor or texture.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• 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

Additions

• 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 and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper to prevent sticking and ensure easy removal of the blondies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, tigernut (or almond) flour, baking powder, and salt until evenly combined.
3. Combine Wet Ingredients: Using an electric mixer, beat together the olive oil, maple syrup, eggs, and vanilla extract in a large bowl until the mixture is smooth and well combined.
4. Incorporate Dry Ingredients: Add the dry mixture to the wet ingredients and stir gently until just a few streaks of flour remain. Avoid overmixing to keep the blondies tender.
5. Fold in Raspberries: Gently fold the fresh raspberries into the batter to distribute them evenly without breaking them apart.
6. Transfer to Pan and Spread: Pour the batter into the prepared baking dish and use a rubber spatula to spread it evenly to the edges for uniform baking.
7. Bake the Blondies: Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean and the edges turn golden brown. Remove from oven and allow to cool in the pan for at least 10 minutes.
8. Cool and Glaze: Carefully lift the parchment paper to remove the blondies from the pan and transfer to a wire rack to cool completely. Once cool, whisk together the powdered sugar, pink powder, and dairy free milk to make a glaze. Drizzle the glaze evenly over the top.
9. Slice and Serve: After glazing, slice the blondies into bars and serve as a delightful gluten-free dessert or snack.

Notes

• Olive oil contributes to a moist texture and a subtle fruity flavor, but you may substitute with another neutral oil if preferred.
• Powdered sugar and pink powder in the glaze add sweetness and a delicate color; you can adjust glaze thickness by varying milk quantity.
• Tigernut flour provides natural sweetness and a slightly nutty flavor, almond flour is a good alternative but may alter texture slightly.
• Ensure eggs are at room temperature for better mixing and texture.
• Use fresh or frozen raspberries; if frozen, do not thaw before mixing to prevent color bleeding.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: gluten free blondies, raspberry blondies, gluten free dessert, healthy blondies, dairy free glaze, tiger nut flour recipe