Source: The following recipe from Vegetable Desserts ~ Beyond Carrot Cake & Pumpkin Pie, by Elisabeth Schafer & Jeannette L. Miller RD

Split peas give these spiced raisin bars extra moisture and fiber.

Servings

0.67 cup Peas, green, split, dry
2 cup cold water
1 cup fat free milk
1 cooking spray
0.25 cup vegetable oil (or light olive oil)
1 cup sugar
2 eggs
2.5 cup white all purpose flour , divided
1 tsp baking soda
1 tsp low sodium baking powder
0.5 tsp ground cloves
0.5 tsp ground cinnamon
0.25 tsp salt
1 cup seedless raisins
0.25 cup chopped walnuts (optional)

1 Combine split peas and water. Cook about one hour over very low heat to make a thick soup. Add a little more water if it gets too thick to stir.
2 Combine thick soup and skim milk and set aside.
3 Preheat oven to 350 degrees. In a large mixing bowl, combine oil, sugar, and eggs. Beat well. Sift 2 cups flour with baking soda, baking powder, spices, and salt.
4 Add sifted ingredients alternately with pea "soup" to egg mixture, mixing thoroughly after each addition. Dredge raisins and nuts in remaining 1/2 cup flour and stir into batter.
5 Spread in a lightly sprayed 9 inch x 13 inch pan. Bake for 45 minutes or until evenly browned. Cut into 24 bars (4 x 6 rows).