Gluten-Free Halva

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend or almond flour 1.5 cups certified gluten-free all-purpose flour blend or almond flour
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup unsalted butter or coconut oil, softened 0.5 cup unsalted butter or coconut oil, softened
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup certified gluten-free chocolate chips or fresh berries or your favorite filling 1 cup certified gluten-free chocolate chips or fresh berries or your favorite filling

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This preparation ensures your halva won't stick and makes serving a breeze.

2. 2

   In a large mixing bowl, cream together the softened unsalted butter or coconut oil and granulated sugar or coconut sugar using an electric mixer on medium speed for about 3-4 minutes. The mixture should become visibly lighter in color and fluffy in texture. Gradually beat in the room temperature eggs, one at a time, followed by the pure vanilla extract, ensuring each addition is fully incorporated before adding the next.

3. 3

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend or almond flour and salt until well combined. Gradually add this dry mixture to the wet ingredients in the large bowl, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough texture.

4. 4

   Gently fold in your chosen mix-ins, such as certified gluten-free chocolate chips or fresh berries, using a spatula until they are evenly distributed throughout the batter. Spread the halva batter evenly into the prepared baking pan, smoothing the top with the spatula.

5. 5

   Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown. Gluten-free baked goods continue to firm up as they cool, so allow the halva to cool completely in the pan on a wire rack for at least 1-2 hours before slicing and serving for the best texture.

Nutrition (per serving)

Tips & Notes

• Almond flour compacts easily — always spoon it into the measuring cup, never scoop directly.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.