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
120ggluten-free flour blend
100goats
130gsugar
0.5tspbaking powder
120gbutter (unsalted)
1tsppure vanilla extract
zest from one lemonlemon zest
430glactose-free Greek Yogurt or normal thick yogurt
3Tbspsugar
2Tbspcornstarch
300graspberries (fresh or frozen)(Thaw frozen raspberries and squeeze out excess liquid before using)
Instructions
Preheat oven to 350F (180C). Line an 8x8 inch pan with parchment paper.
Mix flour, oats, sugar, baking powder, and lemon zest. Add butter and vanilla, then combine into crumbly mixture. Set aside 1 cup for topping.
Press remaining 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 golden. Cool, refrigerate 2 hours before slicing.
Notes
Store in refrigerator and enjoy within 3 days for best freshness.