Gluten Free Peanut Butter Raspberry Bars
These Gluten Free Peanut Butter Raspberry Bars prove that gluten-free baking doesn’t have to mean dry, crumbly or disappointing. A soft peanut butter cookie base is layered with a quick homemade raspberry filling before being topped with more cookie dough and baked until golden. Can be made dairy free.
Ingredients
- 170 grams Softened butter (or Nuttelex if making dairy free)
- 180 grams smooth peanut butter
- 70 grams caster sugar
- 180 grams brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 260 grams gluten-free plain flour (with xanthan gum)
- 50 grams almond meal
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp sea salt
Raspberry Filling
- 350 grams frozen or fresh raspberries
- 60 grams caster sugar (adjust to taste)
- 2 tsp fresh lemon juice
- 2 tsp cornflour
- 2 tsp water
Instructions
- Heat the oven to 175°C fan.Line a 20 x 30cm slice tin with baking paper.
- Beat together the butter or nuttelex, peanut butter and both sugars until smooth and creamy.
- Beat in the eggs one at a time, followed by the vanilla.
- Fold in the gluten-free flour, almond meal, baking powder, bicarbonate of soda and salt until just combined.
- Press about two-thirds of the dough into the prepared tin.
- Spread the cooled raspberry filling evenly over the base, leaving about a 1cm border around the edge.
- Crumble the remaining dough over the top. It doesn’t need to completely cover the raspberry layer.
- Sprinkle over the chopped peanuts if using. Bake for 30–35 minutes, until lightly golden around the edges and just set in the centre.
- If using, sprinkle lightly with flaky sea salt while still warm.Cool completely in the tin before slicing into bars.
Raspberry Filling
- Add the raspberries, sugar, lemon juice and salt to a small saucepan.
- Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries have broken down.
- Mix the cornflour with the water to form a slurry.
- Stir into the berries and cook for another 1–2 minutes until thick enough that it slowly falls from a spoon rather than running. Cool completely before using.