- 16 Cups California raisins*
- 8 Cups chopped walnuts
- 8 Cups chopped soy nuts
- 5 Tablespoons vanilla extract
- 3 Tablespoons cinnamon
- 3 Tablespoons unsweetened cocoa powder
- * on USDA Available Foods List for Schools
Preheat oven to 200°F. Combine ingredients in blender or food processor; pulse on and off until raisins and nuts are finely chopped but not puréed (mixture should not be sticky). Press mixture evenly and firmly on a parchment lined 25 x 16 inch baking sheet and cut crosswise into 8, 12 x 4-inch rectangles, then cut bars each 4 x 1- inch wide. Separate slightly to cook evenly and bake for 1 hour; let cool and wrap individually.
Nutrition Facts Per ServingCalories 197 (Calories from Fat 37%); Total Fat 8 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 12; Potassium 279; Total Carbohydrate 27; Dietary Fiber 5; Sugars 1; Protein 7; Calcium 44; Iron 1;
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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.