Berry and Yogurt Slab Tart - alive magazine

Name: Berry and Yogurt Slab Tart - alive magazine
Ingredients: 2/3 cup (160 mL) coconut oil or unsalted butter, melted, plus more for pan; 1 3/4 cups (435 mL) quick-cooking rolled oats; 1 1/4 cups (310 mL) spelt flour or gluten-free all-purpose flour; 1/2 cup (125 mL) dark brown sugar; 1/2 tsp (2 mL) salt; Water, as needed; 2 cups (500 mL) plain skyr, thick Greek yogurt, or thick coconut yogurt; 2 Tbsp (30 mL) honey; 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) berries such as sliced strawberries, raspberries, or a combination

www.alive.com

One giant berry-and-oat crumb bar, jooshed up with rich vanilla yogurt. There’s no rolling of pastry here, making this minimalist dessert a cinch to whip up.

View full recipe on www.alive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

Baking pan
Oven
Mixing bowl
Saucepan
Measuring cup
Measuring spoon
Spoon
Spatula
Chef's knife
Cutting board
Sifter
Grater

Ingredients

2/3 cup (160 mL) coconut oil or unsalted butter, melted, plus more for pan
1 3/4 cups (435 mL) quick-cooking rolled oats
1 1/4 cups (310 mL) spelt flour or gluten-free all-purpose flour
1/2 cup (125 mL) dark brown sugar
1/2 tsp (2 mL) salt
Water, as needed
2 cups (500 mL) plain skyr, thick Greek yogurt, or thick coconut yogurt
2 Tbsp (30 mL) honey
1 tsp (5 mL) vanilla extract
2 cups (500 mL) berries such as sliced strawberries, raspberries, or a combination