Recipes: Ravenous for raisins

Breakfast California Raisin Crunch (see above)

Ingredients
120g plain wholemeal flour
80g porridge oats
1/2 tsp baking powder
1/2 tsp bicarbonate soda
1 tsp mixed spice
75g dried prunes, chopped
100g Californian Raisins
1 carrot, peeled and grated
1 large egg
2 tsp orange juice
1 tbsp clear honey
100g butter, melted
1/2 vanilla pod

Method
1. Preheat the oven to 190°C/375°F/Gas 7. Lightly flour a baking sheet.

2. Place flour, porridge oats, baking powder, bicarbonate soda, mixed spice, prunes, raisins and carrot in a bowl and mix evenly.

3. In a separate bowl, whisk egg, orange juice, honey, melted butter and vanilla seeds. Blend in with the dry ingredients. Divide the mixture into 10 portions.

4. Using floured hands, form each portion into a ball and flatten each into a 8cm round. Place apart on baking tray. Bake in the oven for 10 to 15 minutes until golden brown.
5. Serve warm with natural yoghurt, fresh fruit and drizzled with honey.

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Pineapple Bran Muffins

Makes 12 muffins



Ingredients
150g plain flour
2 tsp baking powder
1/4 tsp bicarbonate of soda
90g light brown sugar
90g All-Bran cereal
50g California Raisins
50g walnuts chopped
150g pineapple drained and chopped
1 large egg
125 ml milk
4 tbsp vegetable oil
Demerara sugar for sprinkling on top

Method
1. Set the oven to 190ºC/375ºF/Gas 7. Line a muffin tin with 12 paper cases.

2. In a large bowl place flour, baking powder, bicarbonate of soda, light brown sugar, All-Bran cereal, raisins, chopped walnuts and pineapple. Mix well together until evenly blended.

3. Place the egg, milk and vegetable oil in a bowl and whisk.

4. Stir the liquid into the dry mix.

5. Divide mixture evenly between the 12 paper muffin cases. Sprinkle a little demerara sugar on top of each muffin.

6. Bake in the oven for 25 to 30 minutes until well risen and golden brown.

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California Raisin Energy Bars

Makes 16 square bars



Ingredients
1 x can of skimmed sweetened condensed milk (397g)
250g rolled or porridge oats
140g California Raisins
75g desiccated coconut
40g Pumpkin seeds
40g Sunflower seeds
40g Sesame seeds
100g Chopped mixed nuts (optional)

Method
1. Heat the oven to 130˚C/260˚F/Gas ½, and oil a 34cm x 20cm x 3cm (13 1⁄2" x 8" x 1") brownie baking tin.

2. Warm the condensed milk in a large saucepan

3. Mix together all the other ingredients in a large bowl. Add the warm condensed milk and mix together to distribute the ingredients and coat with the condensed milk.

4. Spread the mixture into the tin and press drown with a spatula or wooden spoon to even the surface.

5. Bake for 1 hour, then remove and leave to cool for 20 minutes, cut in half and 8 across to make 16 bars. Leave to cool completely.

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