Hippy Healthfood Bars
This is one of those old-time hippy-healthfood recipes that has been around since the 1960’s. It’s made from oat flour, honey, vegetable oil, eggs and raisins. All whole foods, all natural foods–so even though it’s junk food, it’s about as wholesome and nourishing as junk food can get. My entire family absolutely LOVES these things.
If you feel like gilding the lily, you can frost the cooled bars with a bit of vanilla icing. Make it a very thin icing, even a drizzle, because the cookies are already pretty sweet as they are.
These cookies are unleavened. If you celebrate a Christian Passover, these cookies are a perfect treat.
Honey Oat & Raisin Cookie Bars
- 4 cups rolled oats, ground into flour (about 3-1/3 cups oat flour)
- 1 cup vegetable oil
- 3/4 cup honey
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup raisins
To start with you have to grind your rolled oats into flour. Get out your blender. Measure in 1-cup of rolled oats. Secure the lid and process on high power until the oats are powdered into a fluffy flour. Dump the flour into a bowl. Pour in another cup of rolled oats. Process and dump out. Continue until you’ve ground all of the rolled oats. You should have between 3 and 3-1/2 cups of oat flour. Set the flour aside.
Get out a 1-cup measure, a medium-large mixing bowl and a whisk. Measure the oil in your measuring cup first. Pour the oil into your bowl. Next measure the honey. Since the measuring cup is coated in a thin layer of oil, it will slide right out of the measuring cup and into the bowl with the oil. Crack in the eggs. Measure in the cinnamon and salt. Use your whisk to beat the mixture until it is smooth and creamy. Add the flour. Whisk again. The batter will be thick, but it will definitely be a batter, not a dough. Lastly stir in the raisins.
Meanwhile preheat the oven to 350°. Coat a 15 by 10-inch jelly roll pan (a cookie sheet with 1-inch sides) with no-stick spray or rub it lightly with solid vegetable shortening. Scrape the cookie batter into the pan. Get your hands wet and use your wet hands to press the batter out until it covers the pan evenly.
Bake the cookie bars at 350° for 15 to 20-minutes. They will lightly browned around the edges, and dry on top. If they seem to cook too quickly you can turn the oven down to 300° for the last 10-minutes of baking. Remove from the oven and allow to cool. Score into bars. I cut them 6 by 6 to make 36 bars.
If you want to frost them you may. I find them too sweet this way, but my kids think they are divine with frosting.
Per Serving: 126 Calories; 7g Fat (47.7% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 34mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 -1/2 Fat; 1/2 Other Carbohydrates
I just made these and they are very good and very filling. I had never heard of these before. Easy to make too.
Oh thanks for leaving feedback Pat. They are filling, I have to agree. I found them easy too, but wasn’t sure if everyone would. It’s good to know you did too. I’ve seen variations of this recipe in a couple of cookbooks, one from the mid 1960’s and the other from the early 1970’s. Back then most people baked with whole wheat flour so this odd-ball recipe, using oat flour, didn’t catch on with masses. Now, with so many people looking to avoid or limit wheat, it’s finally coming into it’s own.