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 peopleCategories: 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
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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.
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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.
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Let the cake cool before cutting into bars.