Best 2 Whole Wheat Bars With Raspberry Jam Recipes
Indulge in a delightful culinary adventure with our tantalizing whole wheat bars featuring a luscious raspberry jam filling. These delectable treats offer a harmonious blend of wholesome ingredients and exquisite flavors that will tantalize your taste buds. Embark on a sensory journey as you explore the irresistible combination of nutty whole wheat flour, the vibrant sweetness of raspberries, and a hint of zesty lemon. Our curated collection of recipes provides a diverse range of options to suit every palate, from a classic rendition to variations infused with unique spices and delectable mix-ins. Let your creativity flourish as you experiment with different flavors and textures, creating personalized whole wheat bars that reflect your culinary preferences.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE WHEAT-RASPBERRY BARS
These soft bars filled with raspberryjam are more virtuousthan many coffee-breaktreats. Applesauce givesthe cookies a cakelike texture; whole wheat flourand wheat bran add wholesome notes. Lemon zestbalances the sweetness ofthe berry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flours, bran, salt, andbaking soda in a medium bowl; set aside.Put brown sugar and zest in the bowl ofan electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beatin egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Roll out 1 pieceof dough between 2 lightly floured sheetsof parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm.Remove top piece of parchment. Trimdough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
- Cut rectangle in half lengthwise.Spread 1/4 cup jam down half of eachlength, leaving a 1/2-inch border. Folddough over; pinch to seal. Refrigerateuntil firm, about 20 minutes. Repeat withremaining chilled dough and jam.
- Cut crosswise into 1 1/2-inch-wide bars,but do not separate until after baking.Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack.
WHOLE-WHEAT-RASPBERRY BARS
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Whisk together the flours, bran, salt, and baking soda in a medium bowl; set aside. Put the brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in the butter until fluffy. Beat in the egg until pale and smooth.
- Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide the dough in half; wrap in plastic. Chill until firm, about 2 hours.
- Preheat the oven to 375°F. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2 × 11 1/2-inch rectangle, about 1/8 inch thick. If the dough becomes too soft, refrigerate until firm. Remove the top piece of parchment. Trim the dough 1/2 inch on all sides. Transfer the rectangle on the parchment to a baking sheet.
- Cut the rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold the dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with the remaining chilled dough and jam.
- Cut crosswise into 1 1/2-inch-wide bars, but do not separate them until after baking. Bake until golden brown, about 20 minutes. Let cool on the sheet on a wire rack. The bars can be stored in an airtight container at room temperature for up to 3 days.
Tips:
- Use high-quality ingredients for the best results. This means using fresh raspberries, real butter, and unbleached all-purpose flour.
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients to combine more easily and create a smoother batter.
- Don't overmix the batter. Overmixing can make the bars tough.
- Spread the batter evenly in the baking pan. This will help the bars to bake evenly.
- Bake the bars until they are golden brown on top. This will ensure that they are cooked through.
- Allow the bars to cool completely before cutting them. This will help them to hold their shape.
Conclusion:
These whole wheat bars with raspberry jam are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. The bars are also a good source of fiber and antioxidants. So, next time you are looking for a healthy and satisfying snack, give these whole wheat bars with raspberry jam a try.
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