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
Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
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.
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.