Gluten Free Raspberry Swirl Tray Bake

Gluten Free Raspberry Swirl Tray Bake

March 3, 2015 by: bright-admin Bites, Free From, Gluten Free, Traybake

My Gluten Free Raspberry Swirl Tray Bake has been made for all those incredible and wonderful people who are doing a bake sale for RED NOSE DAY, which is on the 13th March.
I wanted to make something that was simple, yet a little different, but, most importantly, totally scrumptious so people will come back for more than one slice, therefore making shed loads of money for this brilliant cause. ALSO, it’s gluten-free (but you wouldn’t notice)…therefore accounting for the masses. Do Something Yummy For Money!

Ingredients For Gluten Free Raspberry Swirl Tray Bake

75g gluten free flour
75g gluten free oats (whizzed for a few seconds in a food processor/nutribullet if you have one!)
25g ground almonds (omit and replace for more oats if need nut free)
1 tsp baking powder
175g unsalted butter
175g caster sugar
3 medium eggs
150g raspberries (or 100g raspberries and 50g glace cherries)

For The Raspberry Swirl

50g raspberries (frozen or fresh)
1 tbsp honey
1 tbsp water

Preheat oven to 180oC

Grease and line a 7′ by 9″ baking sheet

Makes about 12-15 squares (depending how generous your portions are)

1) Let’s begin by making the raspberry puree swirl. This is dead easy. In a food processor or nutribullet or similar chuck in 50g of raspberries, honey and water and whizz until smooth. Set aside. Done.

2) In a medium bowl sift in the gluten free flour, whizzed oats, ground almonds and baking powder. Mix together with a wooden spoon until everything is evenly dispersed.

3) In a large bowl whisk together the butter and sugar until pale, then add the eggs one at a time. Whisk well and remember to scrape down the edges of the bowl to make sure everything is mixed in.

4) Once done, pour half the ‘dry ingredients bowl’ into the ‘wet ingredients bowl’ and fold together slowly and carefully with a wooden spoon. When it has only just mixed add the remaining flour mixture and repeat. Chuck in 100g of the raspberries and carefully fold them into the batter so they are evenly dispersed.

5) Pour this batter into the baking tray and make sure it is evenly spread. Now take your Raspberry Swirl puree and dollop 5/6 spoonfuls around the tray. Place them quite far apart. Using the handle of the spoon or a chop stick (or anything like that) make sweeping/swirling patterns so the puree (only just) mixes with the batter and looks pretty. I always think it’s nice to have some dollops quite big and others quite small.

6) Pop on the middle shelf of the pre heated oven for about 35/40 mins. It is done when a skewer inserted comes out clean and is browning slightly around the edges. If it looks like it is browning quickly, after about 25 min cover the top with foil. Leave to cool in the baking tray and then turn out onto a wire rack to cool completely. Cut into square sizes of your choice and pop a raspberry/glace cherry on top for it’s very own RED NOSE.


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