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MEALS THAT HEAL

Raise a toast to raisins

HIGH-ENERGY SNACK Raisins

You don’t have to be a backpacker or hiker to appreciate raisins as a convenient, high energy, low fat snack. They are easy to pack, easy to eat and almost never go bad. Like other dried fruits, raisins are available throughout the year.

Raisins are made by dehydrating grapes in a process using the heat of the sun or a mechanical process of oven drying. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skins surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colours of raisins vary, they are generally a deep brown colour, often times with hints of a purple hue.

Raisins that are fresh and have been stored properly will require no special attention prior to eating or using in a recipe. To restore dried out raisins before adding them to a recipe, place them in a bowl covered with a little hot water for a few minutes. You can use the nutrient-infused liquid in the recipe.

Now, for a recipe.

Ingredients

Unsalted butter, softened: 1 cup

Brown sugar: 1 cup

Granulated sugar: 1 cup

All-purpose flour: one-and-a-half cups

Salt: 1 tsp

Baking soda: 1 tsp

Freshly grated nutmeg: half tsp

Cinnamon: 1 tsp

Large eggs, well-beaten: 2

Vanilla: 1 tbsp

Rolled oats: 3 cups

Raisins: one-and-a-half cups

Method: Pre-heat oven to 350 degree F. Grease two large cookie sheets or use parchment paper or waxed paper. In a large mixing bowl, beat butter until it becomes creamy. Add sugars; beat until fluffy for about 3 minutes. Beat in the eggs. Add vanilla. Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins. Stir in oats.

Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie. Bake until the cookie edges turn golden brown, 10-12 minutes. Cool the cookies for a minute on the cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 2 dozen cookies.

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