Friday, October 15, 2010

Raspberry yoghurt bars.

raspberry bars

I originally made these so that Brent would have something quick to eat on his way to work. Unfortunately, they tasted so good that I ended up eating them all myself. They're sort of wholesome and breakfasty, but not so much so that you don't feel like you're getting a treat. Like when you're a little kid and you get to have cocopops for breakfast and it's a big deal. You almost feel naughty for eating them for breakfast, until you remember that it's all wholegrain flour, oats and yoghurt. Did I mention that I like oats?

I used two recipes when I was making these, from Everybody Likes Sandwiches and Smitten Kitchen. The reason I used two was because one didn't have eggs in them, and I didn't have any eggs, and the other didn't have enough sugar in it, but the other did... you get the picture. I halved the recipe, but feel free to double it back up again.

Adapted from Everybody Likes Sandwiches and Smitten Kitchen.

Oven 190C

1 cup rolled oats
1 cup wholewheat flour
1 tsp baking powder
1 tsp cinnamon
3 tbsp cold butter, cut into chunks
1/2 cup plus 1 tbsp plain thick yoghurt
1/3 cup white sugar
1/2 tbsp cornflour
2 1/2 cups raspberries (frozen is good)

Mix the oats, flour, baking powder, cinnamon and sugar.
Add the butter, and mix in with your hands, until mix is slightly sandy and the butter is mixed in.
Add the yoghurt and mix.
Press roughly 3/4 of this mix into a lined baking tray (I used a 9" by 9" dish).
In a separate bowl, mix the raspberries with the cornflour and another tbsp sugar.
Tip the raspberries over the oat base, making sure they cover the base.
Crumble the remaining dough over the raspberries to make a sort of 'crumble'.
Bake 45 mins or until golden.
Cool the bars before cutting.