Gingerbread Raisin Bars

(from BeSu’s recipe box)

comment from original poster: “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 (from RecipeThing user sissboombah) (from RecipeThing user moire)

Serves 24 people

Categories: dates, dessert, ginger, vegan

Ingredients

  • 3/4 cup dates, pitted
  • 1 cup water
  • 1/3 cup molasses, dark
  • 2/3 cup water
  • 2 tablespoons oil
  • 3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon, ground
  • 2 teaspoons ginger, ground
  • 1/4 teaspoon cloves, ground
  • 1/2 cup 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.

Email to a friend | Print this recipe | Back