Very easy to whip up and tastes wonderful with tea. The thick cake batter bakes into cookie style, with tender centre. A great recipe for many adaptations.
Gluten-Free Raspberry Almond Bars (adapted from Baking Bites)
1 cup all purpose gluten-free flour (I used 3/4 cup)1/4 cup ground almonds (I used 1/2 cup)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted and cooled
3/4 cup sugar
1 large egg
1 1/2 tsp vanilla extract
1 cup fresh raspberries
1/4 cup almond flakes
1 tbsp demerara sugar
Preheat oven to 180C. Grease and line an 20x20cm baking pan.
In a small bowl, whisk together flour, almond meal, baking powder and salt.
In a medium bowl, whisk together butter and sugar until light. Beat in egg and vanilla extract. Add flour mixture and mix on low speed until just combined. Fold in raspberries. Dough should have a cookie dough-like consistency.
Spread dough into prepared pan using a spatula to push it into the corners. Sprinkle almond flakes top of the dough, followed by demerara sugar.
Bake for 25-30 minutes, or until top is lightly browned and the center springs back when lightly pressed. Cool completely before slicing.
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