Show Image Print Now

Hermits

http://www.eatingwell.com/recipes/hermits.html

From EatingWell:  July/August 1995, The Essential EatingWell Cookbook (2004)

Store in an airtight container for up to 3 days.

20 bars | Active Time: 15 minutes | Total Time: 35 minutes

Ingredients

• 2/3 cup whole-wheat pastry flour, (see Ingredient note)
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup packed light brown sugar
• 1/2 cup dark molasses
• 1/4 cup canola oil
• 1/4 cup apple butter
• 2 large eggs
• 1 1/2 cups raisins

Preparation

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves in a small bowl. Beat brown sugar, molasses, oil, apple butter and eggs in a large bowl with an electric mixer until smooth. Add the dry ingredients and beat on low speed just until combined. Stir in raisins. Transfer the batter to the prepared pan; smooth the top.
3. Bake the hermits until the top feels "set" when lightly pressed in the center, 20 to 25 minutes. Let cool in the pan on a wire rack. Cut into bars.

Nutrition

Per bar : 151 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 21 mg Cholesterol; 30 g Carbohydrates; 2 g Protein; 1 g Fiber; 102 mg Sodium; 238 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1 fat

Tips & Notes

• Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.