Raisin Bars

Combine raisins and unsweetened apple juice in a small saucepan and bring to a simmer over medium heat. Allow to cook for 3–4 minutes until the raisins are softened and have absorbed most of the liquid, then set aside to cool slightly.

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan with vegetable oil and line the bottom with parchment paper for easy removal.

Whisk together whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground cloves in a large mixing bowl. Ensure the leavening agents and spices are evenly distributed throughout the flour.

Beat the egg in a separate bowl, then stir in vegetable oil and grated orange rind until well combined.

Fold the cooled raisin mixture (including any remaining liquid) into the egg mixture, stirring gently to combine.

Add the wet ingredients to the dry ingredients and fold together until just combined—the batter should be thick but still moist. Do not overmix.

Pour the batter into the prepared pan and spread evenly with a spatula or the back of a spoon.

Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove from the oven and allow the bars to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Once cooled, cut into squares or bars and serve at room temperature or store in an airtight container for up to 3 days.