Dessert

Gluten Free Raspberry Blondies Recipe

ByJeannette Jaeger March 9, 2026March 9, 2026

Introduction

These Gluten Free Raspberry Blondies are a delicious twist on a classic treat, combining tender, buttery batter with bursts of fresh raspberries. Perfect for those looking for a naturally sweet snack without gluten, they offer a moist texture and a subtle fruity glaze that’s sure to delight.

The image shows several pieces of a light golden-brown baked bar with visible red raspberries mixed inside. The bars have a soft, crumbly texture and are topped with thin pink drizzle. The pieces are arranged on a white marbled surface, with a few whole raspberries scattered around. One piece is cut to show two layers inside: the dense crumbly base with embedded raspberries and the pink glaze on the top layer. A white bowl with a red sauce is partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, and salt until well combined.
Step 3: Using an electric mixer, beat together the olive oil, maple syrup, eggs, and vanilla extract in a large bowl until smooth and fully combined.
Step 4: Gradually mix the dry ingredients into the wet ingredients, stirring just until you still see a few streaks of flour.
Step 5: Carefully fold in the fresh raspberries, taking care not to overmix to avoid breaking them up too much.
Step 6: Pour the batter into the prepared pan and spread it evenly with a rubber spatula, reaching the edges.
Step 7: Bake for 15-20 minutes, or until a toothpick inserted in the center comes out mostly clean and the edges start to turn golden brown.
Step 8: Let the blondies cool in the pan for at least 10 minutes, then use the parchment paper to lift them out onto a wire rack to cool completely.
Step 9: To make the glaze, whisk together the powdered sugar, pink powder, and dairy free milk until smooth. Drizzle over the cooled blondies and slice into bars.

Tips & Variations

For a nuttier flavor, substitute tigernut flour with almond flour without changing the quantity.
Use frozen raspberries if fresh are unavailable, but fold them in gently to avoid coloring the batter too much.
If you prefer a sweeter blondie, increase the maple syrup by 2 tablespoons.
Try adding chopped white chocolate or dairy free chocolate chips for extra richness.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy them fresh, warm slightly in the microwave before serving. The glaze is best added just before serving to keep the texture nice.

How to Serve

The image shows square-shaped light golden blondies stacked in layers, with a soft and slightly crumbly texture. These blondies contain embedded bright red raspberry pieces visible through the dough, adding texture and color contrast. The top layer is drizzled with a thin, smooth, pastel pink glaze that has small red specks, flowing diagonally across the blondies. They are placed directly on a white marbled surface, with scattered whole raspberries around for decoration. In the background, a white bowl filled with more raspberries can be partially seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour if gluten is not a concern, keeping the same quantity. The texture may be slightly different but still delicious.

What is pink powder in the glaze?

Pink powder is typically a natural coloring made from freeze-dried berries or beetroot powder, used to add a subtle pink hue and a hint of flavor. You can omit it or substitute with a pinch of beetroot powder if preferred.