Gluten-Free Raspberry Yogurt Bars
These Gluten-Free Raspberry Yogurt Bars are simple to make, fruity, perfectly sweetened, refreshing, and just so good!
Ingredients
For the crust
- 120 g (1 cup) gluten-free flour blend
- 100 g (1 cup) oats
- 130 g (¾ cup) sugar
- ½ teaspoon baking powder
- 120 g (½ cup) butter (unsalted)
- 1 teaspoon pure vanilla extract
- zest from one lemon
For the filling
- 430 g (1½ cup) lactose-free Greek Yogurt or normal thick yogurt
- 3 tablespoon (40g) sugar
- 2 tablespoon (16g) cornstarch
- 300 g (10oz) raspberries (fresh or frozen)
Instructions
- 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.