32+ Irresistible Gluten-Free Black Raspberry Recipes You’ll Love

If you’re a fan of the sweet, tangy taste of black raspberries and are looking for gluten-free recipe inspiration, you’ve come to the right place!

Black raspberries are a deliciously versatile fruit, offering a unique burst of flavor that can be incorporated into a variety of dishes—whether you’re craving a sweet treat or a healthy snack.

In this blog post, we’ve curated a collection of 32+ gluten-free black raspberry recipes that will elevate your cooking and baking game.

From decadent desserts like pies and tarts to refreshing smoothies and savory dishes, these recipes will make the most of this vibrant fruit.

Whether you have dietary restrictions or simply love gluten-free food, you’re sure to find a recipe that satisfies your cravings and impresses your guests.

32+ Irresistible Gluten-Free Black Raspberry Recipes You’ll Love

Black raspberries are not only delicious but also packed with antioxidants, making them a healthy and flavorful addition to any gluten-free recipe.

Whether you’re making a quick smoothie or preparing a show-stopping dessert, these 32+ gluten-free black raspberry recipes will inspire you to get creative in the kitchen.

The recipes in this collection are easy to follow, full of vibrant flavors, and perfect for any occasion.

So, next time you find fresh black raspberries at your local market, grab a handful and get started with one of these mouthwatering dishes.

From light breakfasts to indulgent desserts, the possibilities are endless.

Enjoy experimenting with these recipes and making the most of this unique and delicious fruit!

Gluten-Free Black Raspberry Muffins

These gluten-free black raspberry muffins are a perfect combination of sweet and tangy, with bursts of fresh black raspberries in every bite.

Using almond flour and coconut flour, they offer a moist, tender crumb that pairs wonderfully with a cup of tea or coffee. Great for breakfast or a snack!

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup sugar or sweetener of choice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• 1 cup fresh black raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
2. In a large bowl, whisk together almond flour, coconut flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, vanilla extract, and almond milk until combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the black raspberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These gluten-free black raspberry muffins are ideal for those on a gluten-free diet but can also be enjoyed by anyone.

The almond and coconut flour blend makes them soft yet satisfying, while the black raspberries add natural sweetness and a beautiful color.

They are a great way to use fresh black raspberries when they’re in season or enjoy them year-round if you freeze them.

Black Raspberry Sorbet (Gluten-Free)

A refreshing and vibrant black raspberry sorbet that’s naturally sweetened and made with just a few ingredients.

It’s perfect for cooling off during warmer months or as a guilt-free dessert option. Since it’s dairy-free, it’s ideal for those with lactose intolerance as well.

Ingredients:

• 4 cups fresh or frozen black raspberries
• 1/2 cup honey or maple syrup
• 1/2 cup water
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a saucepan, combine the water, honey (or maple syrup), and a pinch of salt. Heat over medium heat until the honey dissolves and the mixture starts to simmer. Let it cool for a few minutes.
2. In a blender or food processor, combine the black raspberries, lemon juice, and the syrup mixture. Blend until smooth.
3. Strain the mixture through a fine mesh sieve to remove the seeds if desired.
4. Pour the strained raspberry mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
5. Transfer the sorbet to a container and freeze for at least 2 hours to firm up.
6. Scoop and serve!

This black raspberry sorbet is a delightful dessert that’s both fruity and refreshing.

It has the natural tartness of black raspberries, with just the right touch of sweetness from the honey or maple syrup.

The lemon juice enhances the flavor, making this sorbet a perfect balance of sweet and tangy.

If you don’t have an ice cream maker, you can pour the mixture into a shallow dish, freeze it, and scrape it with a fork every 30 minutes to create a similar texture.

Gluten-Free Black Raspberry Jam

A simple and wholesome recipe for making homemade black raspberry jam without any gluten or refined sugars.

This jam is rich in flavor, perfect for spreading on toast, adding to yogurt, or even as a filling for baked goods.

The natural sweetness of black raspberries shines through, making this a healthier option compared to store-bought versions.

Ingredients:

• 4 cups fresh black raspberries
• 2 tbsp lemon juice
• 1/4 cup honey or maple syrup
• 2 tbsp chia seeds (for thickening)

Instructions:

1. In a large saucepan, combine the black raspberries and lemon juice. Cook over medium heat, mashing the berries with a wooden spoon as they break down. Simmer for about 5-7 minutes.
2. Stir in the honey (or maple syrup) and chia seeds. Continue to cook for another 10-15 minutes, stirring occasionally, until the jam thickens to your desired consistency.
3. Remove from heat and let it cool slightly. Once cooled, pour the jam into clean, sterilized jars.
4. Seal the jars and store them in the fridge for up to 3 weeks.

This gluten-free black raspberry jam is easy to make and a wonderful way to preserve the fresh flavors of summer.

The chia seeds provide natural thickening, creating a beautiful spreadable consistency without any added pectin or artificial thickeners.

The honey adds a subtle sweetness, but you can adjust the level of sweetness to your liking.

This jam pairs perfectly with gluten-free bread, oatmeal, or as a topping for desserts.

Plus, it’s a great gift idea when jarred in cute containers!

Gluten-Free Black Raspberry Crumble Bars

These black raspberry crumble bars are the perfect gluten-free treat for anyone with a sweet tooth.

The buttery, almond flour-based crust pairs perfectly with the sweet-tart black raspberry filling, topped with a crumbly, golden oat topping.

A delightful combination of textures, these bars are perfect for a dessert or snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup brown sugar or sweetener of choice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 2 cups black raspberries
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup rolled oats (gluten-free)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, sugar, baking powder, and salt.
3. Add the melted butter and egg, stirring until the mixture forms a dough-like consistency.
4. Press about 2/3 of the dough into the bottom of the prepared pan to form the crust layer.
5. In another bowl, combine the black raspberries, honey, and vanilla extract. Mash slightly to create a jam-like filling.
6. Spread the raspberry mixture over the crust in an even layer.
7. Crumble the remaining dough over the top of the raspberry filling, then sprinkle the rolled oats on top.
8. Bake for 25-30 minutes or until the crumble is golden brown and the filling is bubbly.
9. Let it cool before cutting into bars and serving.

These gluten-free black raspberry crumble bars are a delicious and satisfying dessert that can be enjoyed by all.

The crumbly oat topping and buttery crust make them indulgent, while the tart black raspberries add a refreshing burst of flavor.

Perfect for a picnic or an afternoon treat, they’re easy to make and perfect for any occasion.

Black Raspberry Smoothie (Gluten-Free)

This black raspberry smoothie is a nutrient-packed, refreshing drink that’s perfect for starting your day or as an afternoon pick-me-up.

Full of antioxidants, vitamins, and natural sweetness, it’s a simple and delicious way to enjoy the benefits of black raspberries.

Ingredients:

• 1 cup fresh or frozen black raspberries
• 1 banana
• 1/2 cup unsweetened almond milk (or your preferred milk)
• 1/2 cup Greek yogurt (or non-dairy alternative)
• 1 tablespoon honey or maple syrup (optional)
• Ice cubes (optional)

Instructions:

1. Place the black raspberries, banana, almond milk, and Greek yogurt in a blender.
2. Blend on high until smooth, adding honey or maple syrup to taste if you prefer a sweeter smoothie.
3. If the smoothie is too thick, add more almond milk to reach your desired consistency.
4. Optionally, add a few ice cubes to make the smoothie colder and thicker.
5. Pour into a glass and enjoy immediately.

This black raspberry smoothie is a quick, easy, and refreshing way to enjoy the health benefits of black raspberries.

The creamy banana and Greek yogurt provide a nice balance of texture and flavor, while the black raspberries deliver a powerful punch of antioxidants.

It’s a great option for a post-workout snack or a nutritious breakfast to start your day off right.

Feel free to experiment by adding other fruits, like spinach or chia seeds, for extra nutrients!

Gluten-Free Black Raspberry Cheesecake

A decadent, creamy black raspberry cheesecake that’s completely gluten-free and irresistibly delicious.

With a rich and velvety filling complemented by a homemade almond flour crust, this cheesecake is a crowd-pleaser for any occasion.

It’s indulgent yet light, making it the perfect gluten-free dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp melted butter
• 1/4 cup honey or sweetener of choice
• 3 (8 oz) packages cream cheese, softened
• 1 cup heavy cream
• 1/2 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh black raspberries
• 2 tbsp cornstarch or arrowroot powder

Instructions:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix the almond flour, coconut flour, melted butter, and honey to form the crust mixture. Press it firmly into the bottom of the pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the heavy cream, sugar, eggs, and vanilla extract, mixing until fully combined.
5. In a small saucepan, heat the black raspberries over medium heat until they break down and release their juices. Add the cornstarch or arrowroot powder, and cook for another 2-3 minutes until the mixture thickens.
6. Let the raspberry mixture cool slightly, then swirl it into the cheesecake batter to create a marbled effect.
7. Pour the cheesecake filling into the prepared crust and smooth the top.
8. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
9. Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.
10. Slice and serve chilled.

This gluten-free black raspberry cheesecake is the perfect balance of creamy, tangy, and fruity.

The almond flour crust adds a wonderful nutty flavor, while the luscious cream cheese filling melts in your mouth.

The black raspberry swirl on top gives the cheesecake a gorgeous color and a burst of fresh flavor.

Ideal for special occasions or as a treat to impress your guests, this dessert is sure to become a favorite.

Gluten-Free Black Raspberry Pancakes

These gluten-free black raspberry pancakes are light, fluffy, and bursting with the sweet-tart flavor of black raspberries.

Perfect for a weekend brunch or a special breakfast, they are easy to make and satisfying.

With a combination of almond flour and rice flour, they’re both tender and hearty.

Ingredients:

• 1 cup almond flour
• 1/2 cup rice flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup almond milk (or your choice of milk)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 cup fresh black raspberries

Instructions:

1. In a large bowl, whisk together the almond flour, rice flour, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, honey, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Gently fold in the black raspberries, being careful not to crush them.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
6. Pour about 1/4 cup of batter onto the skillet for each pancake, and cook for 2-3 minutes on each side or until golden brown.
7. Serve warm with additional black raspberries and maple syrup.

These gluten-free black raspberry pancakes are a delightful way to start your day.

The combination of almond flour and rice flour gives them a satisfying texture, while the black raspberries provide a burst of flavor in every bite.

The natural sweetness of the fruit reduces the need for much added sugar, making these pancakes a healthier choice without sacrificing taste.

Pair them with fresh fruit or a dollop of whipped cream for an indulgent breakfast!

Black Raspberry Chia Pudding (Gluten-Free)

This black raspberry chia pudding is a quick and nutritious breakfast or snack that you can prepare ahead of time.

It’s rich in omega-3 fatty acids, fiber, and antioxidants, making it a perfect choice for a healthy treat.

The black raspberry topping adds a refreshing twist to this creamy, naturally sweetened pudding.

Ingredients:

• 1/2 cup chia seeds
• 1 1/2 cups unsweetened almond milk (or your preferred milk)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp vanilla extract
• 1/2 cup fresh black raspberries
• 1 tbsp lemon juice

Instructions:

1. In a bowl, whisk together the chia seeds, almond milk, honey (or maple syrup), and vanilla extract.
2. Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. In a small saucepan, cook the black raspberries and lemon juice over medium heat for 5-7 minutes, mashing the berries as they break down into a sauce.
4. Let the raspberry mixture cool to room temperature.
5. To serve, divide the chia pudding into bowls and top with the black raspberry sauce. Optionally, add extra fresh raspberries or a drizzle of honey for added sweetness.

This gluten-free black raspberry chia pudding is an easy, make-ahead breakfast that’s both healthy and delicious.

Chia seeds provide a satisfying texture while offering plenty of fiber and omega-3 fatty acids.

The black raspberry topping adds a sweet and tangy layer that complements the creamy pudding perfectly.

This recipe is a great way to enjoy the nutritional benefits of chia seeds and fresh black raspberries in a simple and tasty form.

Gluten-Free Black Raspberry Tart

This gluten-free black raspberry tart is a show-stopping dessert that is perfect for any occasion.

With a buttery almond flour crust and a smooth, creamy filling made from fresh black raspberries, it’s a treat that’s sure to impress.

The combination of tart and sweet is perfectly balanced, making this a refreshing and indulgent dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup butter, melted
• 2 tbsp honey or maple syrup
• 1/4 tsp salt
• 1 1/2 cups fresh black raspberries
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a tart pan with a removable bottom.
2. In a medium bowl, combine the almond flour, coconut flour, melted butter, honey, and salt. Stir until the mixture forms a dough.
3. Press the dough evenly into the bottom and sides of the tart pan to form the crust. Bake for 10-12 minutes, or until lightly golden brown. Allow the crust to cool completely.
4. In a blender or food processor, combine the black raspberries, heavy cream, powdered sugar, and vanilla extract. Blend until smooth.
5. Pour the raspberry filling into the cooled crust and smooth the top with a spatula.
6. Refrigerate the tart for at least 4 hours, or until set.
7. Before serving, top with additional fresh black raspberries for garnish.

This gluten-free black raspberry tart is a wonderful balance of creamy, fruity, and crunchy textures.

The almond and coconut flour crust provides a delicious, nutty base, while the smooth raspberry filling gives the tart a rich, flavorful bite.

This dessert is sure to be a hit with anyone who loves fresh berries and is looking for a gluten-free indulgence.

It’s perfect for a special occasion or simply to treat yourself to something special.

Gluten-Free Black Raspberry Ice Cream

This creamy, homemade black raspberry ice cream is a delightful treat that’s perfect for summer or any time you’re craving something sweet.

The rich creaminess of the base combined with the sweet-tart flavor of black raspberries creates a delicious balance.

Plus, it’s naturally gluten-free!

Ingredients:

• 2 cups fresh black raspberries
• 1 cup heavy cream
• 1 cup whole milk (or coconut milk for dairy-free)
• 1/2 cup honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the black raspberries and honey (or maple syrup). Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.
2. Remove from heat and let the mixture cool slightly. Using a blender or food processor, puree the raspberry mixture until smooth.
3. In a separate bowl, whisk together the heavy cream, milk, vanilla extract, and salt.
4. Stir the pureed raspberry mixture into the cream mixture until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes).
6. Transfer the ice cream to a container and freeze for at least 3 hours or until firm.
7. Scoop and serve!

This gluten-free black raspberry ice cream is the perfect indulgence for anyone looking to enjoy a sweet, creamy dessert with the fresh taste of berries.

The tartness of the black raspberries cuts through the richness of the cream, creating a balanced and refreshing treat.

Whether you make it for a summer party or a weekend treat, this ice cream will surely be a hit!

Black Raspberry Oatmeal (Gluten-Free)

This gluten-free black raspberry oatmeal is a comforting and nutritious breakfast that’s packed with antioxidants, fiber, and natural sweetness.

With hearty oats, fresh black raspberries, and a drizzle of honey, this dish is sure to keep you full and energized all morning.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups water or almond milk
• 1/2 cup fresh black raspberries
• 1 tbsp chia seeds (optional for added fiber)
• 1 tbsp honey or maple syrup (optional)
• 1/4 tsp cinnamon
• A pinch of salt

Instructions:

1. In a medium saucepan, bring the water (or almond milk) to a boil. Add the oats, salt, and cinnamon. Reduce the heat and simmer, stirring occasionally, until the oats are tender and the liquid is absorbed, about 5-7 minutes.
2. Stir in the chia seeds (if using) and honey (or maple syrup) for sweetness.
3. Gently fold in the black raspberries, reserving a few for topping.
4. Serve the oatmeal warm, topped with additional fresh black raspberries and a drizzle of honey if desired.

This black raspberry oatmeal is a warm, comforting breakfast that’s not only filling but also full of flavor.

The combination of creamy oats and tangy raspberries creates a deliciously satisfying dish that’s perfect for those who need a quick yet healthy start to their day.

You can adjust the sweetness to your preference, and the oatmeal can easily be made vegan by using a non-dairy milk option.

Gluten-Free Black Raspberry Galette

A rustic, gluten-free black raspberry galette is a simple yet elegant dessert that’s bursting with the bright flavor of fresh black raspberries.

With a crisp almond flour crust and a juicy berry filling, this galette is easy to make and perfect for any occasion.

It’s a wonderful gluten-free option for those who love fruit-based pastries.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/4 cup cold butter (or coconut oil for dairy-free)
• 2-3 tbsp cold water
• 2 cups fresh black raspberries
• 2 tbsp honey or maple syrup
• 1 tbsp cornstarch (or arrowroot powder for a paleo version)
• 1 tsp lemon juice
• 1 egg (for egg wash, optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, and salt. Add the cold butter or coconut oil and use a pastry cutter or your hands to work it into the flour mixture until it resembles coarse crumbs.
3. Slowly add cold water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. In a separate bowl, combine the black raspberries, honey, cornstarch, and lemon juice. Stir gently to combine.
5. Roll out the dough on a sheet of parchment paper into a rough 9-inch circle.
6. Spoon the raspberry mixture into the center of the dough, leaving a border around the edges. Fold the edges of the dough over the filling, pleating it to create a rustic look.
7. Brush the edges of the crust with an egg wash if desired.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the galette to cool for a few minutes before slicing and serving.

This gluten-free black raspberry galette is a simple yet indulgent dessert that’s both rustic and elegant.

The almond flour crust provides a delicate, slightly nutty flavor that pairs perfectly with the sweet-tart black raspberries.

With minimal preparation and an easy-to-make crust, this galette is perfect for anyone looking for a delicious gluten-free fruit pastry.

Serve it with a scoop of vanilla ice cream for an extra special treat!

Gluten-Free Black Raspberry Muffins

These gluten-free black raspberry muffins are a perfect way to enjoy a burst of fruity flavor in a moist, fluffy muffin.

Made with almond flour and oat flour, these muffins are light and full of nutrients.

The black raspberries add a delightful tartness that perfectly complements the lightly sweetened batter.

Ingredients:

• 1 cup almond flour
• 1/2 cup oat flour (gluten-free)
• 1/4 cup coconut sugar (or sweetener of choice)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk (or your preferred milk)
• 1/4 cup melted coconut oil (or butter)
• 1 tsp vanilla extract
• 1 1/2 cups fresh black raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, oat flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract together.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the black raspberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

These gluten-free black raspberry muffins are perfect for breakfast or as a snack.

The almond and oat flour mixture creates a soft, moist texture, while the fresh black raspberries offer a delightful burst of flavor.

With minimal sugar, these muffins are a healthier option for anyone looking for a gluten-free treat.

You can also add a sprinkle of chia seeds or flax seeds to boost the nutritional value.

Black Raspberry Sorbet (Gluten-Free)

This homemade black raspberry sorbet is a refreshing, dairy-free, and gluten-free treat that’s bursting with fresh berry flavor.

The natural sweetness of the black raspberries combined with a touch of honey or maple syrup creates a smooth, velvety sorbet that’s perfect for hot summer days or any time you want a cool, fruity dessert.

Ingredients:

• 4 cups fresh black raspberries
• 1/2 cup honey or maple syrup
• 1 tbsp lemon juice
• 1/4 cup water

Instructions:

1. In a blender or food processor, combine the black raspberries, honey (or maple syrup), lemon juice, and water.
2. Blend until smooth, then strain through a fine-mesh sieve to remove the seeds, if desired.
3. Pour the berry mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-30 minutes.
4. Once churned, transfer the sorbet to a container and freeze for at least 2 hours or until firm.
5. Scoop and serve!

This black raspberry sorbet is a simple, refreshing dessert that is both naturally sweet and tangy.

Made with only a few ingredients, it’s a quick and easy way to enjoy the vibrant flavors of black raspberries in a cooling treat.

This sorbet is naturally gluten-free and dairy-free, making it a great option for people with dietary restrictions.

It’s perfect for serving on a hot day or as a light after-dinner dessert.

Gluten-Free Black Raspberry Yogurt Parfait

This gluten-free black raspberry yogurt parfait is a nutritious and delicious breakfast or snack.

Layered with creamy Greek yogurt, fresh black raspberries, and a crunchy granola topping, it’s an easy and healthy way to enjoy black raspberries.

The parfait is customizable with your favorite gluten-free granola or toppings.

Ingredients:

• 1 cup Greek yogurt (or dairy-free yogurt)
• 1/2 cup fresh black raspberries
• 1/4 cup gluten-free granola
• 1 tbsp honey or maple syrup (optional)
• 1 tsp chia seeds (optional)

Instructions:

1. In a bowl, scoop the Greek yogurt and drizzle with honey or maple syrup, if using.
2. In a glass or small jar, layer the yogurt with black raspberries and granola.
3. Repeat the layers until all ingredients are used up.
4. Top with a sprinkle of chia seeds or more granola, if desired.
5. Serve immediately, or refrigerate for up to a few hours before enjoying.

This gluten-free black raspberry yogurt parfait is a simple yet satisfying way to enjoy the benefits of black raspberries.

The combination of creamy yogurt, tart raspberries, and crunchy granola makes for a delightful contrast in textures.

It’s a perfect option for a healthy breakfast or a light snack, and you can customize it with your favorite toppings like nuts, seeds, or a drizzle of nut butter.

Gluten-Free Black Raspberry Bars

These gluten-free black raspberry bars are the perfect combination of a buttery almond flour crust, a sweet-tart raspberry filling, and a crumbly topping.

The almond flour crust gives a rich, nutty flavor that complements the juicy black raspberries, making them an irresistible treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar (or sweetener of choice)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter (or dairy-free butter)
• 1 large egg
• 2 cups fresh black raspberries
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, and salt.
3. Add the butter and egg to the dry ingredients, mixing until the dough forms a crumbly texture.
4. Press about two-thirds of the dough mixture into the bottom of the prepared baking pan to form the crust.
5. In a separate bowl, toss the black raspberries with honey, vanilla extract, and cornstarch (if using). Spread the raspberry mixture evenly over the crust.
6. Crumble the remaining dough over the raspberry filling, creating an even topping.
7. Bake for 25-30 minutes or until the crust and topping are golden brown.
8. Let the bars cool completely before slicing into squares.

These gluten-free black raspberry bars are a delicious treat that’s both tangy and sweet, with a great balance of textures.

The almond flour crust is soft yet sturdy enough to hold the juicy raspberry filling, while the crumbly topping adds a perfect finish.

These bars are great for serving at parties, or as a snack or dessert for your family and friends.

Black Raspberry Chia Jam (Gluten-Free)

This homemade black raspberry chia jam is a quick, easy, and healthy way to enjoy the sweet-tart flavor of black raspberries.

The chia seeds thicken the jam naturally, making it a great gluten-free and refined-sugar-free spread for toast, yogurt, or desserts.

Ingredients:

• 2 cups fresh black raspberries
• 2 tbsp chia seeds
• 1 tbsp honey or maple syrup (optional)
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract (optional)

Instructions:

1. In a medium saucepan, heat the black raspberries over medium heat, mashing them with a spoon as they cook. Stir occasionally and cook for 5-7 minutes until the raspberries break down and release their juices.
2. Once the raspberries have cooked down, remove from heat and stir in the chia seeds, honey (if using), lemon juice, and vanilla extract.
3. Return the pan to low heat and cook for another 2-3 minutes, stirring to combine and ensure the chia seeds absorb the liquid.
4. Remove from heat and let the jam cool to room temperature. The chia seeds will thicken the mixture as it cools.
5. Transfer the jam to a jar or container and refrigerate for up to two weeks.

This gluten-free black raspberry chia jam is a healthy, no-cook alternative to traditional jam, and it’s perfect for spreading on gluten-free toast or as a topping for oatmeal or yogurt.

The chia seeds not only help thicken the jam but also provide extra fiber and omega-3s, making this a nutritious option for anyone craving a fruity spread.

Plus, the natural sweetness from the raspberries and honey makes it a great option for those looking for a healthier alternative to store-bought jams.

Gluten-Free Black Raspberry Smoothie Bowl

This gluten-free black raspberry smoothie bowl is a fun and delicious way to enjoy a healthy breakfast or snack.

Packed with antioxidants from the black raspberries, protein from Greek yogurt, and fiber from chia seeds, it’s a satisfying and nourishing meal that’s as tasty as it is nutritious.

Ingredients:

• 1 1/2 cups frozen black raspberries
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/4 cup almond milk (or any milk of your choice)
• 1 tbsp honey or maple syrup (optional)
• 1 tbsp chia seeds
• Toppings: granola, sliced banana, shredded coconut, or more fresh black raspberries

Instructions:

1. In a blender, combine the frozen black raspberries, Greek yogurt, almond milk, and honey (if using). Blend until smooth and thick. If the mixture is too thick, add a little more milk to reach your desired consistency.
2. Pour the smoothie mixture into a bowl.
3. Top with your favorite toppings, such as granola, banana slices, shredded coconut, and additional fresh black raspberries.
4. Serve immediately with a spoon and enjoy!

This gluten-free black raspberry smoothie bowl is a refreshing and customizable breakfast or snack.

The creamy yogurt and frozen black raspberries create a thick, smoothie-like base, while the toppings add an extra crunch and flavor.

You can easily modify the toppings to your liking, adding nuts, seeds, or other fruits.

This bowl is perfect for those who want a nutrient-packed breakfast to start the day with a burst of fresh, fruity flavor!

Gluten-Free Black Raspberry Crumble

This gluten-free black raspberry crumble is a comforting and easy-to-make dessert with a deliciously buttery topping that contrasts beautifully with the tartness of fresh black raspberries.

The almond flour and oats in the crumble provide a perfect gluten-free base, making this dessert both indulgent and satisfying.

Ingredients:

• 3 cups fresh black raspberries
• 1/4 cup honey or maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional, to thicken)
• 1/2 cup almond flour
• 1/4 cup gluten-free rolled oats
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup unsalted butter, melted (or dairy-free butter)
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a small baking dish (9×9-inch works well).
2. In a bowl, toss the black raspberries with honey, lemon juice, and cornstarch (if using). Spread the raspberry mixture evenly into the prepared baking dish.
3. In a separate bowl, combine the almond flour, oats, coconut sugar, cinnamon, and salt. Add the melted butter and stir until the mixture becomes crumbly.
4. Sprinkle the crumble mixture evenly over the raspberries, pressing it lightly into the fruit.
5. Bake for 30-35 minutes or until the topping is golden brown and the fruit is bubbling.
6. Let the crumble cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.

This gluten-free black raspberry crumble is the perfect dessert for any occasion.

The almond flour and oats provide a hearty, gluten-free base for the sweet-tart raspberries, while the buttery, crumbly topping adds a satisfying crunch.

Serve it with a dollop of whipped cream or a scoop of ice cream to turn this dessert into a real treat.

Gluten-Free Black Raspberry Scones

These gluten-free black raspberry scones are a delightful blend of tender, flaky dough with juicy black raspberries.

They’re perfect for breakfast, brunch, or an afternoon tea, and they’re simple to make.

The almond flour base gives them a soft and crumbly texture, while the raspberries add a burst of flavor.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup coconut sugar (or sweetener of choice)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup cold unsalted butter (or dairy-free butter), cubed
• 2 large eggs
• 1/4 cup unsweetened almond milk (or your preferred milk)
• 1 tsp vanilla extract
• 1 1/2 cups fresh black raspberries

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, and salt.
3. Add the cubed cold butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the eggs, almond milk, and vanilla extract. Add the wet ingredients to the dry mixture and stir until just combined.
5. Gently fold in the black raspberries, being careful not to crush them.
6. Turn the dough out onto a floured surface and shape it into a round disc about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Bake for 18-22 minutes or until the scones are golden brown on the edges.
8. Let the scones cool for a few minutes before serving.

These gluten-free black raspberry scones are a fantastic way to enjoy fresh berries in a tender, lightly sweetened treat.

The almond flour and coconut flour give them a soft, crumbly texture, and the black raspberries provide a refreshing burst of flavor in every bite.

Perfect for pairing with tea or coffee, these scones are a crowd-pleaser that everyone can enjoy.

Gluten-Free Black Raspberry Smoothie

This black raspberry smoothie is a healthy, refreshing drink that combines the tart flavor of black raspberries with creamy Greek yogurt and a touch of honey for natural sweetness.

It’s perfect for a quick breakfast, snack, or post-workout treat and is packed with antioxidants, vitamins, and protein.

Ingredients:

• 1 1/2 cups fresh or frozen black raspberries
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/2 banana
• 1/2 cup unsweetened almond milk (or your preferred milk)
• 1 tbsp honey or maple syrup (optional)
• 1/2 tsp vanilla extract
• 1/4 cup ice cubes (optional for a thicker texture)

Instructions:

1. Add the black raspberries, Greek yogurt, banana, almond milk, honey (if using), and vanilla extract to a blender.
2. Blend until smooth, adding more milk if necessary to reach your desired consistency.
3. If you prefer a thicker smoothie, add the ice cubes and blend again until smooth.
4. Pour into a glass and enjoy immediately.

This gluten-free black raspberry smoothie is a delicious and nutritious way to enjoy the flavor of black raspberries in a drinkable form.

It’s packed with protein and antioxidants, making it perfect for a healthy snack or breakfast.

The smoothie is customizable – add extra greens like spinach or kale for an added nutrient boost or top with granola for a fun crunch.

This refreshing drink will keep you satisfied and energized throughout the day.

Gluten-Free Black Raspberry Tart

This gluten-free black raspberry tart is a show-stopping dessert with a buttery, crisp almond flour crust, a smooth vanilla filling, and a gorgeous topping of fresh black raspberries.

It’s a beautiful way to highlight the natural sweetness and tartness of the black raspberries, perfect for any special occasion or simply as a weekend treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/4 cup cold butter (or dairy-free butter), cubed
• 1 egg yolk
• 1 tsp vanilla extract
• 2 cups fresh black raspberries
• 1/2 cup coconut cream (or heavy cream)
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 2 tbsp cornstarch or arrowroot powder (optional, for thickening)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a tart pan with a removable bottom.
2. In a food processor, combine the almond flour, coconut flour, coconut sugar, and salt. Add the cubed cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and vanilla extract, and pulse until the dough comes together. If needed, add a tablespoon of cold water to help the dough form.
4. Press the dough evenly into the bottom and up the sides of the tart pan. Bake for 12-15 minutes, or until the crust is golden brown. Let the crust cool completely.
5. In a saucepan, combine the coconut cream, honey, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is warm. Whisk in the cornstarch or arrowroot powder, and cook until the mixture thickens (about 3-4 minutes).
6. Pour the vanilla cream filling into the cooled tart crust, smoothing it out with a spatula.
7. Gently arrange the fresh black raspberries on top of the tart in a decorative pattern.
8. Refrigerate for at least 2 hours to set the filling before slicing and serving.

This gluten-free black raspberry tart is a decadent dessert with a delicate almond flour crust and creamy filling that perfectly complements the fresh raspberries on top.

It’s the perfect treat for anyone looking for a sophisticated gluten-free option that combines sweet and tart flavors in every bite.

Gluten-Free Black Raspberry Pancakes

These gluten-free black raspberry pancakes are light, fluffy, and full of fruity goodness.

With almond flour and oat flour as the base, they’re both gluten-free and high in protein, making them a hearty yet delicious breakfast.

The black raspberries burst with flavor in each bite, making this pancake recipe a family favorite.

Ingredients:

• 1 cup almond flour
• 1/2 cup gluten-free oat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk (or any milk of your choice)
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional)
• 1 cup fresh black raspberries
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the almond flour, oat flour, baking powder, and salt.
2. In a separate bowl, beat the eggs, almond milk, vanilla extract, and honey (if using).
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
4. Gently fold in the fresh black raspberries, being careful not to crush them.
5. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
6. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
7. Serve warm with maple syrup, additional fresh black raspberries, or your favorite toppings.

These gluten-free black raspberry pancakes are a fantastic way to start your day.

They’re rich, flavorful, and packed with protein and fiber from the almond and oat flours.

The black raspberries add a burst of freshness and color, making them both visually stunning and delicious.

Top with your favorite syrup and enjoy a delightful, gluten-free breakfast!

Gluten-Free Black Raspberry Cheesecake Bites

These gluten-free black raspberry cheesecake bites are a bite-sized, decadent dessert that combines the creamy texture of cheesecake with the bold flavor of black raspberries.

Perfect for parties or gatherings, these cheesecake bites are easy to make, naturally gluten-free, and sure to be a hit with everyone.

Ingredients:

• 1 1/2 cups gluten-free graham cracker crumbs (or use gluten-free cookies of your choice)
• 1/4 cup melted butter (or dairy-free butter)
• 8 oz cream cheese (or dairy-free cream cheese)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh black raspberries
• 2 tbsp powdered sugar (optional, for extra sweetness)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2. In a small bowl, mix the gluten-free graham cracker crumbs with the melted butter until the crumbs are coated and the mixture holds together.
3. Press a spoonful of the graham cracker mixture into the bottom of each mini muffin cup to form the crust. Bake for 5-7 minutes, until the crust is golden and set. Remove from the oven and set aside to cool.
4. In a separate bowl, beat the cream cheese, honey, and vanilla extract together until smooth and creamy.
5. Gently fold in the black raspberries, breaking them up slightly but leaving some whole for texture.
6. Spoon the cream cheese mixture over the cooled crusts, filling each muffin cup to the top.
7. Refrigerate for at least 3 hours, or until the cheesecake bites are firm.
8. Before serving, dust the tops of the cheesecake bites with powdered sugar, if desired.

These gluten-free black raspberry cheesecake bites are a mini dessert that packs a punch of flavor.

The creamy cheesecake filling and crisp, buttery crust combine beautifully with the bright, tangy black raspberries.

They’re the perfect treat for those who love indulgent yet bite-sized desserts, and they make a great addition to any party or gathering.

Gluten-Free Black Raspberry Sorbet

This refreshing gluten-free black raspberry sorbet is a dairy-free, sugar-free treat that captures the essence of fresh black raspberries in a light, smooth dessert.

Perfect for hot days or as a palate cleanser between courses, this simple recipe lets the fruit shine and provides a tangy sweetness that will delight your taste buds.

Ingredients:

• 3 cups fresh black raspberries
• 1/4 cup honey or maple syrup (or sweetener of choice)
• 1 tbsp lemon juice
• 1/2 cup water (or more, as needed)
• 1 tsp vanilla extract (optional)

Instructions:

1. Place the black raspberries, honey, lemon juice, and water in a blender or food processor. Blend until smooth and well-combined.
2. Strain the mixture through a fine mesh sieve to remove the seeds, if desired. This will result in a smoother texture, but if you prefer a chunkier sorbet, you can skip this step.
3. Pour the strained mixture into a shallow container, spreading it out evenly.
4. Freeze for 4-6 hours, stirring the mixture with a fork every 30 minutes for the first few hours to break up any large ice crystals and achieve a smooth, sorbet-like consistency.
5. Once frozen and firm, scoop the sorbet into bowls or cones and serve.

This gluten-free black raspberry sorbet is a perfect summer treat or a light dessert any time of the year.

The natural sweetness of the raspberries combined with the tangy lemon juice creates a refreshing balance, making it the ideal dessert for those looking for something cool and light.

Plus, it’s easy to make and entirely customizable with different sweeteners.

Gluten-Free Black Raspberry Muffins

These moist, fluffy gluten-free black raspberry muffins are perfect for breakfast or as a snack.

The natural sweetness and tartness of the black raspberries pair wonderfully with the soft, crumbly texture of the muffins, which are made with a combination of almond flour and coconut flour for a gluten-free, grain-free treat.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil or butter, melted
• 1/2 cup unsweetened almond milk (or any milk of your choice)
• 1 tsp vanilla extract
• 1 cup fresh black raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, honey, melted coconut oil (or butter), almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the fresh black raspberries, taking care not to break them up too much.
6. Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free black raspberry muffins are deliciously light, moist, and full of fruity flavor.

They’re perfect for a breakfast on the go or an afternoon snack, and they’re made with wholesome, gluten-free ingredients.

The black raspberries provide bursts of sweetness and tartness in each bite, making these muffins both satisfying and refreshing.

Gluten-Free Black Raspberry Ice Cream

This creamy, dairy-free black raspberry ice cream is a cool, indulgent treat that’s perfect for anyone looking for a gluten-free dessert.

Made with coconut milk for richness and fresh black raspberries for flavor, this ice cream is easy to prepare and doesn’t require an ice cream maker.

Ingredients:

• 2 cups fresh black raspberries
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp lemon juice

Instructions:

1. Place the black raspberries, honey, vanilla extract, salt, and lemon juice into a blender or food processor. Blend until smooth.
2. Pour the coconut milk into the blender and blend again until the mixture is well combined and creamy.
3. Transfer the mixture to an airtight container and freeze for at least 4 hours, or until firm. Stir the mixture every 30 minutes during the first 2 hours to ensure it freezes evenly and remains smooth.
4. Once frozen, scoop the ice cream into bowls and serve.

This gluten-free black raspberry ice cream is rich, creamy, and bursting with the vibrant flavors of fresh black raspberries.

The coconut milk adds a velvety texture, while the tangy raspberries bring a refreshing contrast to the sweetness of the honey.

It’s the perfect dessert for a warm day or whenever you’re craving something indulgent yet gluten-free and dairy-free.