Paleo Diet and Paleolithic Diet Questions & Answers

Question

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OK, this one is for all you who don't necessarily think of raisins as "turds from Satan's pet bunny rabbit". I see a lot of recipes (especially refined-sugar-free dessert recipes) out there calling for "date paste".

My question is, why aren't raisins, which are similarly fructose/sweetness-dense, used as an baking option more often? It seems to me that raisins are often cheaper and more easily acquired than dates, as well as similarly blendable (especially after soaking). Is there a baking chemical / textural issue? Has anybody ever baked with some kind of blend of raisins, aka "raisin paste"? How did it turn out?

ETA: I realize that raisins are not health food - and I'm not asking for any nutritional basis to eat them like it was going out of style. My question is aimed at those who can explain why raisins aren't used in real food refined-sugar-free baking as much as dates - is there a chemical/textural reason?

edited May 15 2011 at 21:33

asked May 15 2011 at 17:37

familygrokumentarian
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Purple or brown. Both are packed with sugar. There's nothing magical about sugar in the form of dried fruits that makes it better for you. – Xyz May 15 2011 at 18:42

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Yes, I'm aware that raisins are super high in fructose. I'm not claiming that they have health benefits or or seeking justification to eat them ad libitum. I was simply asking why - since dates are so often used in real food baking in place of refined sugar - they aren't cited as a natural source of sweetness in baking – familygrokumentarian May 15 2011 at 21:31

Shari Bambino · Answer 1 · 2011-05-15 21:41:06Z UTC

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I believe the raisin skins are somewhat problematic (more skin, less meat) and its harder to get a smooth textured paste because of it. Also the date taste and overall texture is a bit more refined than that of raisins.

answered May 15 2011 at 21:41

Shari Bambino
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Casey · Answer 2 · 2011-05-15 21:37:25Z UTC

I'll go out on a limb and say, "Try it and see" :) I don't see what the big difference would be, personally. Maybe the sugar isn't as dense in raisins as it is in dates?

Should be easy enough to make, just whiz a bunch in a food processor.

g. · Answer 3 · 2011-05-16 02:14:23Z UTC

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I would contend that dates have a more neutral, mellow flavor and lack the tartness of raisins. Perhaps they are less acidic?

Seems like something that was sweetened with raisins would taste like.. raisins. Not so much with dates.

answered May 16 2011 at 2:14

g.
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Stephanie H. · Answer 4 · 2011-05-15 22:13:22Z UTC

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If you have access to dried figs, you might give them a try as well. My cousin tells me she's been using dried figs as a substitute for dates in baking for a while.

answered May 15 2011 at 22:13

Stephanie H.
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	pureed fresh figs also work great – valkyrie May 16 2011 at 1:24
	The dried figs that I have access to seem like they'd be very difficult to process into a paste. Does your cousin puree them with some water? Or does she just have really moist (relatively speaking) dried figs? :) – Casey May 16 2011 at 13:18
	I'd say she probably soaks them in some liquid to rehydrate them before pureeing them. That's common when making baked goods. – Stephanie H. May 16 2011 at 23:41

J.N. · Answer 5 · 2011-09-08 09:12:48Z UTC

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i use raisin paste in place of honey in bread recipes--raisins are a natural mold inhibitor and extend the shelf life by a couple of days

answered Sep 8 2011 at 9:12

J.N.
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Why not raisin paste?

5 Answers