If you’ve got some yoghurt that’s about to go out to date then this slice is perfect for you!  The honey gives it a beautiful sweet flavour and it’s perfect for school lunches as it’s nut free!

You may also like to make your own and try our recipe for vanilla yoghurt.

 

 

 

February 20, 2018
  • 15m
  • 40m
  • 1

Ingredients

  • 300 g plain wholemeal flour
  • 20 g baking powder
  • 40 g rapadura or brown sugar
  • 290 g vanilla yoghurt
  • 90 g honey
  • 2 egg
  • 1 tbsp. lemon zest
  • 3 handfuls frozen raspberries
  • 100 g white choc bits

Instructions

Thermal Cooking Method

  1. Line a lamington tin with baking paper and preheat your oven to 180ºC.
  2. Add all ingredients apart from berries and white choc bits to mixing jug and mix for 10 seconds/speed 4.
  3. Add 2 handfuls of the raspberries and all the white choc bits and mix it in with a spatula. Be careful not to crush up your raspberries too much.
  4. Tip mixture into prepared tin and sprinkle the top with your the remaining raspberries.
  5. Bake in oven for 35-40 minutes or until a skewer inserted comes out clean.
  6. Allow it to cool for 10 minutes before turning onto a wire rack to cool completely. Cut into squares.

Traditional Cooking Method

  1. Line a lamington tin with baking paper and preheat your oven to 180ºC.
  2. Add all ingredients to a mixing bowl, apart from berries and white choc bits, and mix with a spatula until well combined.
  3. Add 2 handfuls of the raspberries and all the white choc bits and mix in. Be careful not to crush up your raspberries too much.
  4. Tip mixture into prepared tin and sprinkle the top with the remaining raspberries.
  5. Bake in oven for 35-40 minutes or until a skewer inserted comes out clean.
  6. Allow it to cool for 10 minutes before turning onto a wire rack to cool completely. Cut into squares.

Nutrition

  • 12