Hello and happy Monday! I'm back with a nice little recipe for you. I have a sweet tooth but try not to each much sugar. I found this recipe in a macrobiotic cookbook and thought they would be a healthy way to eat something sweet. I made a few adjustments to suit my taste. I actually don't always like raisins. Sometimes I hate the taste and I never like them in muffins. Great in trail mix with peanuts but mediocre in an oatmeal cookie. But do you remember the cookies you could by a long time ago that were called Golden Raisin Biscuit Cookies made by Sunshine? They were a long, flat, kind of dry, not too sweet cookie you could get in the cookie aisle. I found this photo online....
Remember? Well, I liked them. I thought these cookies might be like them, but I was wrong. Nice to remember but these are not the same. That said, they are still good and one of the only ways I like raisins. I think you could make them with dried cranberries and even with chopped dried apricots or dried figs. I am going to try apricots next time. I am also not that fond of walnuts. So good for you including fighting cancer and heart health (you can read more here) but I think they are bitter. In this recipe the sweetness of the raisins masks the bitterness so it is a win-win. I ate them as a snack but also with a smear of peanut butter for breakfast. Yum. I hope you'll try them.
Let's see what else....Spring is magnificent here in NC. First the daffodils, then the iris and peonies. Now peonies are out and we are into hydrangeas! They are truly my favorite. I planted two in my garden last Fall and one of them is blooming. It is the second photo. I am thrilled that it worked! They are a sweet white and pink. I have two more bushes that are not yet blooming.
And lastly here is a dance video for you. My mom tells me the music I like is just "too noisy". If you are in her camp just skip this one. I warn you it has profanity, so if that is an issue skip right on past this one. But if you need something to dance around to as you clean the kitchen, this is your song!
So that's it for today. Have a good week!
Raisin Walnut Snack Bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: bake breakfast dessert snack gluten-free vegan vegetarian oats walnuts raisins
Ingredients (16 squares)
- 1 1/2 cups raisins
- 1 cup brown rice flour
- 1 cup gluten free rolled oats
- 1 cup toasted walnuts, chopped
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 Tbsp non-dairy milk as needed (I used flax milk)
Preheat the oven to 350. Grease a glass 6 x 9 inch casserole dish.
Place the raisins in a small bowl and cover with very hot water. Set aside for 10 minutes while you prepare the rest of the recipe.
In a large bowl, combine flour, oats, walnuts, cinnamon and salt. In another small bowl, whisk the oil, syrup, and vanilla.
Pour the water off of the raisins and press to remove excess water. Chop into small pieces.
Pour the wet ingredients into the dry ingredients. Add raisins and mix well until blended. The dough needs to be wet enough to stick together. Add the milk a little at a time as needed until the dough holds together. The smaller you chopped the raisins and walnuts the less milk you will need.
Press the dough into the prepared pan into an even layer. Precut into squares. Bake for 25 minutes. Place on a wire rack and let cook completely before removing from the pan.
Note: I stored these in the fridge as I thought they held together better. They are a little crumbly and get more so as they sit. Mine lasted for a week.