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1
Make filling: Bring dates and cider to a boil in a saucepan over medium-high heat.
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2
Reduce heat to medium; simmer until dates are soft and almost all liquid has reduced, about 10 minutes.
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3
Let cool completely.
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4
Transfer to a food processor.
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5
Puree date mixture until smooth.
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6
Make dough: Whisk together both flours, bran, salt, and baking soda in a bowl.
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7
Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment.
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8
Mix on medium speed 30 seconds.
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9
Add butter; mix until combined, about 1 minute.
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10
Add egg; mix until fluffy.
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11
Add flour mixture in three batches, alternating with two batches of applesauce.
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12
Divide dough in half.
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13
Wrap each half in plastic; shape into a rectangle.
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14
Refrigerate until firm, about 2 hours.
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15
Preheat oven to 375F.
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16
Roll out one piece of dough between two lightly floured sheets of parchment paper to a 9 1/2 by 13-inch rectangle.
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17
Dust with more flour, if needed.
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18
Remove top piece of parchment.
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19
Trim dough to a 9 by 12-inch rectangle.
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20
Transfer rectangle on parchment to a baking sheet.
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21
Cut rectangle in half lengthwise.
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22
Spread a heaping 1/4 cup filling down half of each length, leaving a 1/4-inch border.
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23
Fold dough over; pinch to seal.
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24
Refrigerate until firm, about 20 minutes.
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25
Repeat with remaining chilled dough and filling.
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26
Bake until golden brown, about 20 minutes.
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27
Let cool on sheets on wire racks 5 minutes.
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28
Cut into 1 1/2-inch bars.
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29
Transfer bars to wire racks using a spatula; let cool.
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30
Bars can be stored in airtight containers at room temperature up to 3 days.
