Gluten-Free Raisin Bread Bars

Annalea

"Invented for my daughter to take to a tea party, this is only ho-hum straight out of the oven . . . but the next day? Wonderfully moist and sweet. These are absolutely yummy with coconut butter on top (instead of dairy butter)."
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Ingredients

30 m servings 537 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 130.2g
  • 42%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Generously grease a jelly roll pan or rimmed baking sheet with shortening.
  2. Mix baking mix, cinnamon, and salt together in a bowl; add rice milk, eggs, and date sugar and mix until dough is thoroughly mixed. Fold raisins into batter; spread evenly into the prepared baking sheet.
  3. Baking in the preheated oven until bread easily bounces back when touched, about 15 minutes.

Footnotes

  • Cook's Note:
  • Any type of milk or milk substitute can be used in place of the rice milk.

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