Gluten-Free Raspberry Yogurt Bars
Delight in these gluten-free raspberry yogurt bars, combining a crisp oat crust with a creamy yogurt filling and fresh raspberries for a perfect treat.
Ingredients
Dough and topping
- 120 g gluten-free flour blend
- 100 g oats
- 130 g sugar
- 0.5 tsp baking powder
- 120 g butter (unsalted)
- 1 tsp pure vanilla extract
- zest from one lemon lemon zest
- 430 g lactose-free Greek Yogurt or normal thick yogurt
- 3 Tbsp sugar
- 2 Tbsp cornstarch
- 300 g raspberries (fresh or frozen) (Thaw frozen raspberries and squeeze out liquid if used)
Instructions
- Preheat oven to 350F (180C). Line an 8x8 inch pan with parchment paper.
- Mix flour, oats, sugar, baking powder, lemon zest, and salt. Add butter and vanilla, then combine into crumbly mixture. Set aside 1 cup of crumble.
- Press remaining crumb mixture into the pan base. Mix yogurt with sugar and cornstarch, then spread over crust.
- Distribute raspberries over the yogurt layer. Sprinkle reserved crumble on top.
- Bake for 40-45 minutes until lightly browned. Cool completely, then refrigerate 2 hours before serving.
Notes
For best results, use fresh raspberries and ensure yogurt is thick.