Gluten-Free Raspberry Yogurt Bars
These Gluten-Free Raspberry Yogurt Bars are simple to make, fruity, perfectly sweetened, refreshing, and just so good!
For the crust
- 120 g (1 cup) gluten-free flour blend
- 100 g (1 cup) oats
- 130 g (¾ cup) sugar
- 1/2 tsp baking powder
- 120 g (½ cup) butter (unsalted)
- 1 tsp pure vanilla extract
- zest from one lemon
For the filling
- 430 g (1½ cup) lactose-free Greek Yogurt or normal thick yogurt
- 3 Tbsp (40g) sugar
- 2 Tbsp (16g) cornstarch
- 300 g (10oz) raspberries (fresh or frozen)
Preheat the oven to 350F (180C). Slightly grease a 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
In a bowl mix brown sugar, lemon zest, flour, oats, baking powder and salt. Add butter and vanilla and stir until combined and crumbly.
Set aside about 1 cup of crumble mixture. Press remaining crumb mixture into the bottom of the pan.
In a medium bowl mix yogurt with sugar and cornstarch. Spread the yogurt mixture over the crust.
Spread the raspberries over the yogurt. If using frozen raspberries, thaw the raspberries and squeeze out the liquid before using.
Sprinkle the reserved cup of crumb mixture over the raspberries.
Bake for 40-45 minutes or until lightly browned. Cool completely and then refrigerate for about 2 hours before serving.