How to use your raisins
- Mix with nuts and other dried fruits for a healthy trail mix.
- Sprinkle on top of hot or cold breakfasts like oatmeal or cereal.
- Bake them into cookies, scones, or granola bars.
- Eat by the handful
Raisin the bar with this recipe!
Allergy-free fruit cake
All dried fruit must be preservative-free
- 1 cup sultanas/dried green grapes
- 1 cup currants
- 1 cup chopped Mary-Ann’s non-oiled raisins
- 2 cups water
- 1 ½ cups cooked and cooled mashed pumpkin/butternut
- Zest of 1 lemon
- ¼ cup Mary-Ann’s EV virgin oil or Mary-Ann’s Vegan Butter or coconut oil
- 1 ½ cup soy / chickpea flour / potato flour
- 1 ½ cup rice flour / millet flour
- 3 tsp. baking powder
- 1 tsp. ground cinnamon
- ¼ ground nutmeg
- ¼ ground cloves
- ¼ – ½ cup pecan nuts
Line a deep 20 cm round or a standard bread pan with greaseproof paper.
Combine sultanas, currants, raisins, and water in a saucepan. Bring to the boil, remove from heat, and stir in the pumpkin, zest, and oil. Cool to room temperature.
Stir in sifted flours, baking powder, cinnamon, nutmeg, and cloves into the fruit mixture.
Spread into prepared pan. Bake in the oven at 160 – 180° C for 1 ½ hours.
Cool in pan, turn out when cold, and brush the top with warmed honey. Keeps for approximately one week.
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