Gourmet Low-FODMAP Raspberry Frangipane Bars with White Chocolate Drizzle; Gluten-free
November 11, 2022Printer Friendly Version
The British Baking Show became a part of my routine during the Coronavirus quarantine. With the lockdown and lack of new television for many months, I was able to watch the first nine seasons. It was a great distraction…every time I watched the show, I wanted to make that recipe.
Above all, I was yearning for frangipane. The amount of times they featured this dessert, and my passion for everything ‘almond’ (see some of my other almond recipes listed below) resulted in my absolute NEED to bake this. This recipe has been a while coming!!
Nevertheless, I wouldn’t settle for a mediocre frangipane. I wanted the recipe to be foolproof and amazing.
I didn’t want a tart with a complicated edge, or a pie that could be difficult to slice and serve. I wanted a simpler approach, while still GOURMET enough for a fancy party. A tray bake was the answer!
Tip: If you want to make this recipe in a tart shell instead, it will work the same 🙂
You are going to swoon over these low-FODMAP Frangipane bars. Studded with raspberries, drizzled with white chocolate and topped with toasted almonds, they are, as Mary Berry says, ‘sheer perfection’.
Although I do like Prue, Mary Berry is just soooo classy.
And, if you like to add your almonds and white chocolate directly to the actual frangipane dough, that would work great too 🙂
These low-FODMAP Raspberry Frangipane bars have a rich, buttery and crumbly crust, with a sweet and gorgeous frangipane top. And they are GLUTEN-FREE!
You may also love my:
- Low-FODMAP Almond Danish Kringle
- Low-FODMAP Almond Cream Cheese Shortbread Bars
- Low-FODMAP Almond Joy Coconut Macaroons
- Low-FODMAP Almond Joy Overnight Oats
- Low-FODMAP Gourmet Raspberry Almond Coffee Cake with Streusel Top
- Low-FODMAP Raspberry Thumbprint Cookies with Almond Glaze
Or check out over 450 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)
Serves: 16 (1 piece per serving)
Prep Time: 20 min
Bake Time: About 1 hour
Total Time: 1 hour 20 min, plus cooling
Equipment: 8×8 inch square pan
Bake: 350 F
For crust layer:
- 1 cup low-FODMAP, gluten-free flour (check out my low-FODMAP bake off to see why I love Authentic Foods GF Classical Blend low-FODMAP flour)
- 1/4 cup granulated sugar
- 1 teaspoon xanthan gum (if not added to your flour)
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, well chilled, chopped or grated
- 1 teaspoon vanilla extract
For Frangipane layer:
- 3/4 cup (1 & 1/2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup (110g) almond meal
- 1/4 cup (24g) is one low-FODMAP serving
- 3 tablespoons low-FODMAP, gluten-free all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 & 1/2 cups (150 grams) fresh raspberries
- 65 g is one low-FODMAP serving
For Drizzle and Topping:
- About 1/4 cup (30g) sliced or slivered and toasted almonds
- 12 grams is one low-FODMAP serving
- To toast, place in 350F oven for 5-10 minutes
- 1/4 cup (40 g) white chocolate chips or chunked white chocolate
- 25 g is one low-FODMAP serving
- Use a good quality white chocolate for best melting results
- Confectioner’s sugar, for serving, optional
- Preheat oven to 350 F. Grease 8 inch square pan with vegetable shortening and line with parchment paper
- Combine low-FODMAP flour, sugar, xanthan gum and salt in mixer bowl or food processor (I used processor)
- Add butter and mix on low speed until crumbly (pulse for food processor)
- Add vanilla and mix well. You will need to use your hands a bit to form it.
- Press immediately in prepared pan using your hands or the bottom of a glass
- Bake for about 15-20 minutes until set and lightly golden
- Set on a rack to cool while you prepare the remaining ingredients
- In a stand mixer, or using an electric hand mixer, cream the butter and sugar on medium-high until fluffy (about 2 minutes)
- Add in the eggs and extracts and continue mixing on medium-high, scraping bowl as necessary
- Slowly add the almond meal, then low-FODMAP flour and salt with mixer on low speed, stopping to scrape down bowl as needed
- Turn mixture to high and beat until well combined
- Once mixture is completely smooth, pour/spread it on top of your prepared low-FODMAP crust layer
- Arrange the raspberries over the frangipane and press in slightly
- Bake for 35-40 minutes until puffed and lightly golden, and the center is just set
- Let cool in pan on a wire rack until room temperature
- When cooled, melt your white chocolate in a double boiler, or microwave using 30 second bursts, until runny and smooth and drizzle over the cooled bars
- Sprinkle with confectioner’s sugar and toasted almonds
- Slice and serve, may also be refrigerated for 3-5 days
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