1 Review
From the EatingWell Kitchen

The bars will keep in an airtight container for up to 3 days.

Ingredients 20 servings

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Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup whole-wheat pastry flour, (see Ingredient note)
  • ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup packed light brown sugar
  • ½ cup dark molasses
  • ¼ cup canola oil
  • ¼ cup apple butter
  • 2 large eggs
  • 1½ cups raisins


  • Active

  • Ready In

  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.
  • Make Ahead Tip: These moist, spicy favorites keep well (if they get the chance).
  • 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.

Nutrition information

  • Per serving: 153 calories; 4 g fat(0 g sat); 1 g fiber; 30 g carbohydrates; 2 g protein; 3 mcg folate; 19 mg cholesterol; 21 g sugars; 29 IU vitamin A; 0 mg vitamin C; 39 mg calcium; 1 mg iron; 102 mg sodium; 240 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1 fat

Reviews 1

February 16, 2010
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By: johnroxane
Not decadent but definitely a guiltless treat. I'm not a fan of raisins so I used walnuts instead.
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