These Cinnamon Raisin Elevenses Bars are soft and squishy with warming cinnamon, juicy raisins and rolled oats. These deliciously tasty cake bars are a healthy and nutritious snack, perfect to accompany that mid-morning cuppa. They’re gluten free, refined sugar free and completely vegan – no egg or dairy in sight!
If you’re not from the UK, ‘elevenses’ might be an unfamiliar concept so let me enlighten you. Over here in the British Isles, we love nothing more than cup of freshly brewed tea and a slice of cake and ‘elevenses’ is the premise of taking a short break to enjoy such refreshments, usually around 11 o clock in the morning!
Kelloggs make a rather scrumptious Elevenses Raisin Bake, which was the inspiration for this recipe. Sadly they’re not vegan so a re-creation was in order and I loved the idea of using nutritious ingredients to make this sweet treat a little healthier than the original – by using coconut oil for healthy fats, milled flaxseed for omegas, rolled oats for fibre and blackstrap molasses for a boost of iron.
These Cinnamon Raisin Elevenses Cake Bars are:
Healthy
Nutritious
Soft and squishy
Warming and comforting
Perfect with a cup of tea
Egg free, dairy free, gluten free and vegan
Perfect for autumn and fall baking with cinnamon, raisins and oats
I hope you LOVE this recipe – be sure to tag us on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Cinnamon Raisin Elevenses Bars Recipe:
Cinnamon Raisin Elevenses Bars
Ingredients
- 225 ml dairy free milk
- 120 g coconut oil (melted)
- 75 g coconut sugar
- 1 tbsp blackstrap molasses (substitute: treacle)
- 225 g self raising flour (gluten free)
- 150 g rolled oats (gluten free)
- 1 tbsp baking powder
- 2 tbsp cinnamon
- ½ tsp salt
- 2 tbsp milled flaxseed
- 2 tbsp water
- 2 tsp vanilla extract
- 140 g raisins
For topping:
- 20 g rolled oats (gluten free)
Instructions
- Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and line a 20cm (8") baking tray with parchment paper.
- In a saucepan add the milk, coconut oil, coconut sugar and molasses. Warm gently until the mixture has combined and the sugar has dissolved. Don’t boil.225 ml dairy free milk, 120 g coconut oil, 75 g coconut sugar, 1 tbsp blackstrap molasses
- In a large bowl mix together the flour, oats, baking powder, cinnamon and salt.225 g self raising flour, 150 g rolled oats, 1 tbsp baking powder, 2 tbsp cinnamon, 1/2 tsp salt
- Add the milk mixture from the saucepan into the flour mixture in the bowl and stir together to make a cake batter.
- Make a 'flax egg' by mixing together the 2 tbsp each of milled flaxseed and water in a separate bowl.2 tbsp milled flaxseed, 2 tbsp water
- Add the vanilla, flax egg and raisins to the cake batter and stir in.2 tsp vanilla extract, 140 g raisins
- Transfer to the lined baking tin, top with a sprinkling of oats and bake for 30 minutes, until a knife inserted into the centre of the cake comes out clean.20 g rolled oats
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
