These bars don’t disappoint. I’ve made them several times but this last time tried all whole wheat flour.
These are not an overly sweet bar. I cut back on the sugar quite a bit from the original recipe, which I don’t know where I got.
A note about the sucanat: when creamed with butter, it takes ages to dissolve so I grind it in an old coffee grinder to a powder before using it.
A delicous snack with a cold glass of milk!
3/4 cup softened unsalted butter
1/4 cup white sugar
3/8 cup brown sugar (I use sucanat)
3/8 cup molasses, part black strap is fine
1 extra large egg
2 1/2 cups whole wheat pastry flour, sprouted if you have it
1/2 t salt
1 1/2 t baking powder
3/4 t baking soda
3/4 t cinnamon
1/4 t allspice
Heaping cup of raisins
Cream butter and sugars into smooth. Add molasses and egg and mix well.
Combine flour, salt, baking powder, baking soda, and spices. Add to creamed mixture along with raisins and mix well.
Spread into a greased 1/4 sheet pan (or 9×13). Bake at 350 for about 29 minutes or until set in center. Try not to overbake!
Cool in pan before cutting and serving. These freeze well.
Yield: 20 small bars