A Bready or Not Original! These Maple Raisin Bars are like chewy gingerbread bars, minus the ginger. The nommable crumb is made extra-chewy by the golden raisins spread throughout. Store them at room temperature, or freeze for later!
Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray or butter.
In a large bowl, combine the flours, baking soda, cinnamon, nutmeg, cloves, and salt. Stir in the raisins. Set bowl aside.
In a medium bowl, whisk together maple sugar, oil, honey, and milk. Slowly pour the wet ingredients into the dry until fully combined. Scrape the dough into the prepared pan, making sure the raisins are well distributed. Sprinkle turbinado sugar all over the top.
Bake for 24 to 28 minutes, until the dough has puffed and it passes the toothpick test in the middle.
Let it cool completely. Lift out of pan with the foil and cut into squares. Store in a sealed container with waxed paper or parchment paper between the layers. Will keep well at room temperature for days, or can be frozen for weeks.
OM NOM NOM!