Whole Wheat Raisin Bars

These whole wheat raisin bars are a tender, buttery, and whole grain snack or sweet treat. They can be made with many types of dried fruit, and they’re a perfect edible gift! Plus, they are made with the combined goodness of sprouted whole wheat flour and sprouted oats! Combining sprouted whole wheat flour and sprouted oats not only gives this recipe a boost of nutrition, but also a wonderful texture and flavor that pairs perfectly with the raisins.

Ingredients (Makes 12)

Raisin filling:
1 ½ cups (240 g) raisins (substitute 1 ½ cups of another dried fruit)
1/2 cup water
¼ cup cane sugar

Bars:
1 cup (105 g) One Degree Organics Sprouted Quick or Sprouted Rolled Oats (substitute ¾ cup oat flour)
1 cup (120 g) One Degree Organics Sprouted Whole Wheat Flour
2 sticks (192 g) room temperature vegan butter
1/2 cup (96 g) brown sugar
1/4 cup (48 g) cane sugar
1 teaspoon vanilla extract
1/2 cup applesauce
3/4 teaspoon baking powder
3/4 teaspoon kosher salt (use only ½ teaspoon if your vegan butter is salted)
1/2 teaspoon cinnamon

Directions

To make the oat flour, place the oats in a food processor fitted with the S blade and process till the oats are ground up and you have a course flour. Set the flour aside and wipe the food processor down.

To make the raisin filling, put all ingredients in a saucepan and bring to a simmer. Simmer for 10 minutes, then remove the raisins from heat. Allow them to cool for fifteen minutes. Then, add them to the food processor, still fitted with the S blade. Pulse until the raisins are chopped down and you have a thick, spreadable mixture. (You can also use an immersion blender). Set this filling aside.

Preheat your oven to 350F and lightly oil or grease a 9 x 9 square baking dish and line the bottom with a square of parchment.

In a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar on medium speed for 2-3 minutes, or until light and fluffy. Beat in the vanilla and mix for another minute. Add the applesauce and briefly mix.

Add the oat flour, wheat flour, baking powder, salt, and cinnamon to the stand mixer. Beat the dry ingredients in on low speed for about a minute. Raise the speed to medium and continue mixing until you have a thick, but spreadable mixture. It should be looser than cookie dough and thicker than cake or muffin batter.

Spread two thirds of the batter into the bottom of your baking dish. Use an inverted spatula to spread it around evenly. Place the raisin mixture over it. Very gently, use your spatula to cover the batter with the raisin mixture as best you can. Finally, place the remaining batter over the raisin mixture in dollops. Don’t worry if it looks messy. That’s OK! It’ll look lovely and rustic when it bakes.

Bake for 35-45 minutes, or until the sides of the bars are quite golden and the top is puffy and set. Allow the bars to cool in the baking dish for an hour before slicing and enjoying.

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