Whole-WheatRaspberry Bars Recipe

Name: Whole-WheatRaspberry Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole-wheat flour; 1 cup all-purpose flour, plus more for dusting; 1/4 cup wheat bran; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 2/3 cup packed dark-brown sugar; 1 teaspoon finely grated lemon zest; 10 tablespoons unsalted butter, softened; 1 large egg; 1/4 cup smooth unsweetened applesauce; 1 cup raspberry jam

Servings: persons

1 1/4 cups whole-wheat flour
1 cup all-purpose flour, plus more for dusting
1/4 cup wheat bran
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup packed dark-brown sugar
1 teaspoon finely grated lemon zest
10 tablespoons unsalted butter, softened
1 large egg
1/4 cup smooth unsweetened applesauce
1 cup raspberry jam

1
Whisk together the flours, bran, salt, and baking soda in a medium bowl; set aside.
2
Put the brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined.
3
Beat in the butter until fluffy.
4
Beat in the egg until pale and smooth.
5
Reduce speed to low.
6
Mix in the flour mixture in 3 batches, alternating with the applesauce.
7
Divide the dough in half; wrap in plastic.
8
Chill until firm, about 2 hours.
9
Preheat the oven to 375F.
10
Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2 x 11 1/2-inch rectangle, about 1/8 inch thick.
11
If the dough becomes too soft, refrigerate until firm.
12
Remove the top piece of parchment.
13
Trim the dough 1/2 inch on all sides.
14
Transfer the rectangle on the parchment to a baking sheet.
15
Cut the rectangle in half lengthwise.
16
Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border.
17
Fold the dough over; pinch to seal.
18
Refrigerate until firm, about 20 minutes.
19
Repeat with the remaining chilled dough and jam.
20
Cut crosswise into 1 1/2-inch-wide bars, but do not separate them until after baking.
21
Bake until golden brown, about 20 minutes.
22
Let cool on the sheet on a wire rack.
23
The bars can be stored in an airtight container at room temperature for up to 3 days.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups whole-wheat flour, 1 cup all-purpose flour, plus more for dusting, 1/4 cup wheat bran, 1/4 teaspoon salt, and more.

Yes, Whole-WheatRaspberry Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole-WheatRaspberry Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions