This recipe comes from a Penzey's catalog of spices. I love Penzey's - their spices are great - if only they'd make their soup bases without wheat or soy! I made these bars for the kids but the adults couldn't keep away from them. So they didn't last long. Which is good.
1 cup raisins or dried cranberries
1 cup water
1/4 cup canola oil
1/4 cup applesauce
scant 1/2 cup sugar
scant 1/2 cup brown sugar
1 3/4 cups GF flour blend
1 tsp. xanthan gum
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 cup chopped walnuts, if desired
Preheat oven to 375 degrees. Grease a 9x13 inch pan with cooking spray, set aside.
Bring the raisins or cranberries and the water to a boil. Remove from heat and set aside to let cool until lukewarm.
Sift together the flour through the cloves, set aside.
In a large bowl, stir together the oil, applesauce, brown sugar and white sugar. Beat in the egg. Add the flour mixture to the wet mixture and beat until well blended. Fold in the raisins or cranberries and walnuts if desired. Pour the batter into the prepared baking pan and smooth out the top. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before cutting.