Raspberry Yoghurt Slices are the perfect summer dessert and are made in a breeze. They taste light, refreshing and are a fantastic addition to any lunchbox. You can eat them for breakfast, dessert or just as a snack.
Preheat the oven to 350°F (180°C). Slightly grease an 8x8 inch (20x20cm) square pan and line with parchment paper.
In a medium-sized bowl, rub together the coconut sugar with the lemon zest for a few minutes to release the oils.
Add flour, rolled oats, baking powder and salt. Mix in the butter (in small flakes) and vanilla using your fingers until well combined and crumbly. Set aside about 1 cup of crumble mixture to add as a top layer.
Firmly press the remaining crumb mixture into the bottom of the pan. I like using a patisserie baking mould dough roller for this, but using another sheet of baking paper and the back of a spoon will work fine too.
In a medium bowl, mix the Greek yoghurt with sugar and cornstarch. Spread the yoghurt mixture over the base.
Evenly spread the washed and dried raspberries on top of the yoghurt layer.
Sprinkle the reserved cup of the 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.