Sugarfree Raisin Bars Recipes

NO SUGAR ADDED OATMEAL AND RAISIN COOKIES

Steps:

• Preheat your oven to 350. Prep a pan for nonstick- I use parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and ground cinnamon. Set this bowl aside.
• Now in a mixing bowl, cream together the granular sugar alternative and the butter. Then add the vanilla and the eggs, gently stirring them into the mixing bowl
• For the next step, we will add the dry ingredients from the first bowl (flour etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, mixing gently between additions. Then continue mixing the cookie dough until the ingredients are mixed together.
• Next, stir in the oatmeal and raisins by hand. Bake these cookies for 10-12 minutes or until the edges begin to brown

SUGARLESS BARS

Steps:

• Cut dates and prunes into small pieces. Boil dates, prunes, raisins, and water for 5 minutes. Add margarine. Mix and set aside to cool.
• Preheat oven to 350 degrees F (180 degrees C).
• Mix the eggs, vanilla and nuts. Add to the fruit mixture. Sift the flour, baking soda and salt and add to the fruit mixture. (If you want a spicy bar add 1/2 tsp. Cinnamon and 1/4 tsp. Nutmeg to the flour.)
• Spread in 7 x 11 inch pan and bake for 25-30 minutes.

SUGAR-FREE RAISIN BARS RECIPE

Steps:

• Preheat your oven to 350 degrees F.
• Combine all your ingredients in a mixing bowl, except for the raisins. Stir to combine.
• Fold the raisins until evenly incorporated.
• Transfer to a baking casserole of your choice with parchment paper. Ensure to have some excess parchment paper hanging outside your casserole.
• Bake for roughly 30 minutes or until golden brown.
• Transfer onto cooling racks and allow to cool completely while still in the baking casserole.
• Once cool, use the excess parchment paper as leverage to place these onto your working area. Portion these into bars and serve.

RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

SUGAR-FREE RAISIN BARS

Steps:

• In a saucepan over medium heat, cook raisins, water, butter, cinnamon and nutmeg until butter is melted; continue cooking for 3 minutes. Add all remaining ingredients. , Spread into an 8-in. square baking dish that has been sprayed with cooking spray. Bake at 350° for 25-30 minutes or until lightly browned.

SUGAR-FREE RAISIN BARS

Steps:

• In a saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes.
• Cool.
• Add all remaining ingredients and mix well.
• Spread into an 8-inch square pan coated with nonstick cooking spray.
• Bake at 350° for 20-25 minutes or until lightly browned.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.