Gingerbread Raisin Bars

(from sissboombah’s recipe box)

These bars made a nice snack for the trip down to L.A.. The recipe came without directions on the oven temperature setting, so I estimated 375F. The bars were moist, sweet, chewy and enjoyed by all, but I would go with a shallower pan next time- 9 by 13 inches as directed rather than my 8×11, or up the temperature by 25F, or lengthen the baking time 5-10 minutes, etc., etc..

Source: Mother Nature's Garden: Healthy Vegan Cooking by Florence & Micky Bienenfeld

Serves 24 people

Categories: baking, quick bread, sugar-free, tried-and-true, vegan

Ingredients

  • 3/4 cup pitted dates
  • 1 cup water
  • 1/3 cup dark molasses
  • 2/3 cup water
  • 2 tablespoons safflower or canola oil
  • 3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup black raisins

Directions

  1. In a medium saucepan, cook the dates in the water, uncovered, over medium heat for 8 minutes. Puree the dates, and any liquid remaining in the saucepan, in a food processor or blender. (Check for lumps which may sneakily persist). Put the puree in a large bowl. Stir in the molasses, water, and oil, and blend the ingredients.

  2. In another bowl, mix together the flour, baking soda, spices, and raisins. Stir the dry ingredients into the date puree, mixing only until the batter is smooth. Spread the batter in a lightly oiled 9 × 13 inch baking pan. Bake the cake for 12 minutes.

  3. Let the cake cool before cutting into bars.

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