The Easiest, Dreamiest Gluten-Free Raspberry Almond Bars

Hey friends! Gather 'round because today we're diving into a dessert that's not only incredibly easy to make but also tastes like a little slice of heaven. I'm talking about Raspberry Almond Bars. Now, I know what you might be thinking – "gluten-free baking can be complicated!" And yeah, sometimes it can be. That's why I'm so excited to share this recipe. It's seriously foolproof.
My own journey into gluten-free baking began when my sweet niece was diagnosed with a gluten intolerance. I was determined to make sure she never felt she was missing out on delicious treats. It was a little bit of trial and error, but this Raspberry Almond Bar recipe? It was a success from the first try. It's become a staple in my kitchen, and I'm convinced it will in yours too!
These bars are chewy, a little bit crunchy, sweet, tart, and completely addictive. They're perfect for a cozy night in, a bake sale, or even a fancy-looking potluck. And the best part? You probably already have most of the ingredients in your pantry! Let's get baking, shall we?
Ingredients You'll Need:
- 1 cup (120g) gluten-free all-purpose flour blend (make sure it contains xanthan gum for best results)
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup almond flour or almond meal
- 1/2 cup raspberry jam or preserves (I love using seedless for a smoother texture, but that's totally a personal choice)
- 1/4 cup sliced almonds, for topping
Optional additions:
- A pinch of almond extract for a stronger almond flavor (add to the dough)
- A tablespoon of lemon zest, to mix to the raspberry jam for a zesty pop.
- A sprinkle of powdered sugar on top once cooled, for an extra touch of sweetness.
Let's Get to the Magic (aka the Instructions):
- Preheat & Prep: First things first, preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with either butter or a nonstick baking spray. If you like, for ease of removing the bars with parchment paper, add some parchment paper that goes a little over the edges. This saves cleanup time too!
- Combine Dry Ingredients: In a medium bowl, whisk together your gluten-free flour, granulated sugar and salt. This little step helps ensure everything is evenly distributed and prevents any pockets of just salt in your final product.
- Cut in the the butter (the fun but messy part!): Add your cold, cubed butter to the flour mixture. Using a pastry cutter (I love using one because it can make life a lot easier, but two forks can do the job), carefully cut the butter into the dry ingredients until the mixture looks like coarse crumbs. Don't overmix, this will help get a flaky crust.
- Egg Yolk and Vanilla Time: In a small bowl, whisk together the egg yolk and vanilla extract. Pour this mixture into the crumb mixture and mix until just combined. Do not overmix because a softer batter is key for a chewy bar. The dough should be slightly crumbly, but will start to stick together.
- Press that dough: Press about two-thirds of the dough evenly into the bottom of your prepared baking pan. I like to use the back of a spoon or my fingers, though a glass that has a flat bottom is perfect as well for this step. If you find some little stubborn crumbs sticking out, just lightly add pressure to flatten those as well.
- Almond Flour Time: In a small bowl, mix the almond flour with the reserved dough that has not been put it in the pan. Set aside.
- Spread the love: Now grab that delicious raspberry jam and spread it evenly over the pressed dough. Don't be shy, make the jam generous!
- Top that: Sprinkle the remaining almond flour infused dough evenly over the raspberry jam layer. This doesn't have to be perfect, think rustic and beautiful. And don't worry about getting every last little crumb on top, it's all going to bake wonderfully.
- Almond Shower: Sprinkle the sliced almonds over the top. This is not only creates texture but gives it a lovely appeal.
- Bake to Perfection: Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the top looks slightly firm. Every oven is different, so stick around and peek in your oven once in while.
- Cool it Down: Once out the oven, let the bars cool completely before slicing. When you try to cut it when it's hot, it will be a mess and it won't have the best presentation. I know waiting is hard, but it's worth it, I promise!
Tips & Tricks for Baking Success
- Room Temperature Love: Make sure that your eggs and butter aren't cold from the fridge. Allow them to get to soft room temperature for easier mixing. It makes a huge difference!
- Jam Session: Feel free to get adventurous with your jam! Strawberry, blackberry, or even a mix of berries would taste amazing here. I've even done a mix of raspberry and fig, and oh my goodness, you have to try it with fig jam.
- Nutty Alternatives: If you're nut-free, you could swap the almond flour for an equal amount of oat flour (certified gluten-free, of course) and skip the sliced almonds on top. Sunflower seeds gives a great crunch on top as well!
- Baking Time is Key: Baking time might vary a little depending on your oven. The edges should be nicely golden brown and the top shouldn't be jiggly at all. If you poke the bar with a toothpick, it should come out mostly clean with a little oily residue.

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Recipe Card
Gluten-Free Raspberry Almond Bars
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Yields: 9 bars
Ingredients:
- 1 cup (120g) gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup almond flour or almond meal
- 1/2 cup raspberry jam or preserves
- 1/4 cup sliced almonds
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan.
- In a bowl, whisk together flour, sugar, and salt.
- Using a pastry cutter, cut in cold butter until crumbly.
- Whisk egg yolk and vanilla, combine with flour mixture until just combined.
- Press two-thirds of the dough in the baking pan.
- Combine remaining dough with the almond flour. Set aside.
- Spread jam over the dough.
- Sprinkle remaining dough and sliced almonds on top.
- Bake for 30-35 minutes, or until golden brown.
- Cool completely before slicing.
Product Recommendations (Because everyone loves helpful tools!):
- A good quality 8x8 baking pan can make all the difference for even cooking.
- If you like uniformity in your dough, a pastry blender will make your life easier to get that crumbly mixture. Especially when you work with butter.
- Using parchment paper will help with your baking clean up. Plus if you get the pre-cut ones, you won't have uneven edges!
- If you have a lot of baking to do, a stand mixer makes it all a breeze.
I hope you guys love these bars as much as my family and I do! Let me know how they turn out for you in the comments below. And as always, happy baking!
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