Whole Wheat Raspberry Bars1 1/4 c. whole wheat flour
1 c. all-purpose flour
1/4 c. wheat bran (we were out, so I used wheat germ. It turned out fine)
1 T. lecthin
1/2 tsp. gluten powder
1/4 tsp. salt
1/4 tsp. baking soda
2/3 c. dark brown sugar
1 tsp. grated lemon zest
10 Tbs. unsalted butter, softened
1 large egg
1/4 c. unsweeted applesauce
1 c. raspberry jam
1. ) Whisk together flours, bran/germ, lecthin, gluten, salt and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl and mix on medium speed. Beat in butter until fluffy. Beat in egg until smooth and pale. Mix in ith flour mixture in 3 batches, alternating with the applesauce. Divide dough in half; wrap in plastice and refrigerate until firm, about 2 hours.
2.) Preheat oven to 375*. Roll out 1 piece of dough on floured surface. Trim dough 1/2 inch on all sides until straight. Cut rectangle in half lengthwise. Spread 1/4 cup jam down each half. Fold over and pinch to seal. Repeat with 2nd piece of dough. Refrigerate until firm about 20 min.
3.) Cut crosswise into 1 1/2 inch wide bars, but do not seperate until after baking. Bake until golden brown, about 20 min. Let cool on sheet on a wire rack. Bars can be stored in an airtight container for up to 3 days.
I got the recipe a while back from a really old Martha Stewart magazine. I love it. Very simple and very healthy. If you make it, please let me know how it turned out! Enjoy!