Raisins Jumbo Non-Oiled (500g)

R95.00

We make a point of only sourcing raisins that are free of preservatives, and which are specially sorted and processed for us WITHOUT ANY OIL. For this reason, they are the very best because most other raisins are treated with heated and processed oils which can be highly carcinogenic. They are the best quality we can buy and are absolutely delicious.

Raisins are obtained by drying grapes either in the sun or in driers, which turns the grapes into gems. In fact, when their nutritional values and health benefits are considered, “gems” is a rather accurate name for them!

Ingredients: Raisins
Free from: Refined sugar, preservatives, additives, colourants, sulphur, gluten, any animal byproducts.

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SKU: 606110745215 Category:

    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.

    Weight 0.5 kg

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