Gluten Free Raspberry Blondies Recipe
These Gluten Free Raspberry Blondies are a perfect balance of sweet and tart, made with a blend of gluten free flours and fresh raspberries. Moist and tender with a golden crust, they’re topped with a delicate powdered sugar glaze with a touch of pink powder for extra flavor and color. Ideal for those seeking a gluten free treat without compromising on taste or texture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 9-12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 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
Add-ins
- 1 cup raspberries
Glaze
- 1/2 cup powdered sugar
- 1 tsp pink powder (natural beetroot powder or similar)
- 1–2 tsp dairy free milk of choice
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper to ensure easy removal of the blondies.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, and salt until thoroughly combined.
- Mix Wet Ingredients: Using an electric mixer, beat the olive oil, maple syrup, eggs, and vanilla extract together in a large bowl until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients and mix just until you see a few streaks of flour remaining; avoid overmixing to keep the blondies tender.
- Fold in Raspberries: Gently fold fresh raspberries into the batter, taking care not to crush them.
- Bake: Pour the batter into the prepared baking dish. Use a rubber spatula to spread it evenly to the edges. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean and the edges turn golden brown.
- Cool: 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.
- Prepare and Drizzle Glaze: Whisk together powdered sugar, pink powder, and 1-2 teaspoons of dairy free milk until smooth. Drizzle the glaze evenly over the cooled blondies.
- Serve: Once the glaze is set, cut the blondies into bars and serve.
Notes
- For the pink powder, natural beetroot powder works beautifully to add color and a subtle earthy sweetness.
- You can substitute tigernut flour with almond flour if preferred.
- Ensure eggs are at room temperature for better mixing and final texture.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies are naturally gluten free; double-check all ingredients if baking for someone with severe gluten intolerance.
Keywords: gluten free blondies, raspberry blondies, gluten free dessert, gluten free baking, healthy blondies, dairy free glaze
Find it online: https://topreci.com/gluten-free-raspberry-blondies-recipe/
