Organic Raisins

Raisins aren't just for kids anymore. These quiet achievers are a great source of energy, electrolytes, vitamins and minerals. They're budget friendly and can make quite a few rounds in the kitchen. Win-win!

 

HEALTH BENEFITS:

Don't be fooled by their size, raisins have a great roster for themselves. If consumed in moderation, raisins have been shown to be good for many things, including:

  • Raisins have a fancy phytochemical that stop the growth of two bacterias that cause cavities & gum disease
  • High in fibre = good for the guts
  • Research supports raisins as a healthy snack for type 2 diabetics
  • High in cancer-preventing antioxidants

 

 

NUTRITION:

While high in natural sugars, small amounts of raisins are very beneficial to the healthy diet. Raisins are high in:

  • Antioxidants (cancer fighters), polyphenols & flavonoids 
  • Potassium, Iron & vitamin B6
  • Magnesium, calcium & vitamin K

 

40g of raisins yield: 129 calories, 0.2g of fat, 1.6g fibre, 25.4g of sugar

 

 

USE IT!

Raisins are most popularly eaten as a snack, but are also enjoyed in breads, breakfast mueslis & blends and baking. Your options are endless!

 

 

 

RECIPE:

A family classic, Chewy Oatmeal Raisin Cookies

  • 1 cup (100g) quick oats 
  • ¾ cup (90g) whole wheat or gluten-free* flour 
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) maple syrup
  • ¼ cup (40g) raisins

Directions:

  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with baking paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

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