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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.

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

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

Find it online: https://cookwithruby.com/gluten-free-raspberry-blondies-recipe/