Raspberry Frangipane (glutenfree)


Raspberry Frangipane
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

Life can be so much easier with a nice piece of pie during wintertimes, don't you think. Especially my kids show a lot more cooperation with a treat of sweets coming up. This raspberry frangipane will to the trick, for sure!

For me one of my earliest memories are the moments I was helping my mom baking bread or pastries. We used to live on the countryside too and my mom was very much in to DIY baking, sewing, gardening. I guess that one of the reasons it's a big tradition for my kids and I to, at least once, have a baking spree during holidays.

This was the result of todays Bakery Huysmans-Pas. Very delicious and can't go wrong! We made it gluten free, but it works with normal flour too.

Course: Dessert
Cuisine: All
Servings: 8 pieces
Calories: 200 kcal
  • 1 gluten-free puff pastry or DIY
  • 150 g coconut oil
  • 150 g almond powder
  • 150 g dark brown sugar/ jaggery / Cocoblossomsugar
  • 1/2 tsp rosewater optional
  • 1 tube vanille-essence
  • 1 pack raspberries enough to cover your tin
  • 3 eggs good quality free-range
  • 3 tbsp chia seeds vegan option
  • 3 tbsp water vegan option
  • 80 g rice flour
  1. Preheat the oven to 180°C.

  2. Role out your puff pastry or if you aren't the lazy housewife I was today, then make one yourself. You can use rice flour instead of wheat.

    Bake it blind for ten minutes so it starts to become a little bit crusty, but still pale in color.

  3. In the mean time, heat the oil until liquid and add the almonds, the sugar and the rosewater (if you dare). Whisk well.

  4. In an other bowl whisk the eggs. The vegan option works with chia seeds blended and water to make it swell. Set aside for a few minutes.

  5. When ready add slowly to the thick paste and make sure it is blended in before adding some more. When all is a homogenous mass, add the vanille and the rice flour to be mixed in.

  6. Put the raspberries on the pastry, spread evenly. Then put the dough on top.

    Don't worry if it is not spread evenly. It will become liquid and puffy in the oven, so it covers all berries. You can also check after ten minutes if you want to spread it just a little bit more.

  7. Let it bake for 25 to 35 minutes, depending on your oven. It should have a golden brown color. You can do the knife test to see if it is done.


I had some dough left, so I made an other one with apple and cinnamon inside. Njamm njamm!!

You can go nuts with the different fillings.

If you have it, put some almond flakes on top before putting it in the oven, for an even prettier and tastier pie.

Do you also have this baking tradition during holidays? Try this one and share your comments below. Have fun!

Raspberry Frangipane


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