Greek · Dessert
Honey Yogurt Walnut Bars
A rustic Greek bar built on the classic yogurt-and-honey pairing, with a tender, barely-sweet crumb studded with toasted walnuts and finished with a warm honey drizzle and lemon zest lift. The Greek yogurt keeps the texture dense but moist rather than cakey, closer to a fudgy custard-bar than a chocolate brownie.
$1
12 minsPrep
21 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
272Calories
5.5gProtein
17.6gFat
25.8gCarbs
15.3gSugar
1.4gFiber
384mgSodium
60mgChol
6.6gSat Fat
110mgPotassium
44mgCalcium
1.2mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Retsina
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm tin with baking paper, letting the paper overhang the sides.
2
In a bowl, whisk the melted butter and 25g honey together until smooth, then whisk in the beaten egg and Greek yogurt until fully combined.
3
Sift the flour, baking powder, cinnamon and salt over the wet mixture, add the lemon zest, and fold gently until just combined with no dry streaks.
4
Fold in the 18g chopped walnuts, then scrape the batter into the prepared tin and smooth the top with a spatula.
5
Bake for 20-22 minutes, until the top is golden and a skewer inserted into the centre comes out with only a few moist crumbs.
6
Cool the bar in the tin on a wire rack for 10 minutes, then lift out using the paper overhang and cool completely on the rack.
7
Slice into 2 squares, drizzle the warmed 10g honey over the top, scatter with the remaining 6g chopped walnuts, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20g20g Butter, melted
- 25g25g Honey
- 20g20g Egg, beaten
- 25g25g Greek Yogurt
- 22g22g All Purpose Flour, sifted
- 18g18g Walnut, chopped
- 2g2g Baking Powder
- 1g1g Cinnamon Ground
- 2g2g Lemon, zested
- 1g1g Salt
- 10g10g Honey, warmed for drizzling, glaze, 1
- 6g6g Walnut, chopped, for topping, garnish, 1
