Gluten Free Raspberry Blondies
These light and delicious raspberry blondies are glute free, dairy free, and refined sugar free. They are the perfect easy dessert for summer or year round!
Servings 9 blondies
Ingredients
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup olive oil*
- ⅓ cup maple syrup
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup raspberries
Glaze
- ½ cup powdered sugar**
- 1 teaspoon pink powder***
- 1-2 teaspoon dairy free milk of choice
Instructions
- Preheat oven to 350F. Line a 8x8 baking dish with parchment paper.
- Whisk together all the dry ingredients in a medium bowl.
- Using an electric mixer, beat together all the wet ingredients, except for the raspberries, in a large bowl until well combined.
- Mix the dry ingredients into the wet ingredients until you have a few streaks of flour remaining.
- Gently fold the raspberries into the batter.
- Pour the blondie batter into the prepared pan and use a rubber spatula to spread the batter out evenly to the sides of the pan.
- Bake for 15-20 minutes, until a toothpick comes out just clean and edges are golden brown. Let the blondies cool in the pan for at least 10 minutes, before using the parchment paper to remove them to a wire rack to cool fully.
- Once blondies are cool, whisk together the ingredients for the glaze. Drizzle glaze over the top then slice into bars.
Notes
*I have not tested another fat, but I think melted coconut oil or butter would also work
**see notes in above post for a refined sugar free option
***you can use beet powder, ground dried raspberries or strawberries
See post above for substitutions and variations.