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Very easy to make. I also used all-purpose flour since I did not have any wholemeal on hand. It worked perfectly. The bars are soft, not crumbly and cake-like. The baking time was spot on and the whole recipe is done in virtually no time. Perfect when the craving comes for something nice with the afternoon tea.
Thanks for posting.

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Chef Dudo December 01, 2011

Made these, along with another bar recipe, as enticements for potential buyers during a recent park-wide yard sale! I keep telling myself that I ought to just be selling the baked goodies that I make, but it never seems to get that far! I did make a double batch so was able to have a few for myself without feeling like I was . . . well, whatever it was! Definitely something I'll make again! Thanks for sharing the recipe! [Made & reviewed in Zaar Chef Alphabet Soup tag]l

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Sydney Mike September 28, 2011

My DH loves raisins and he;s been really into "testing" the Christmas cookies that are staying here and those that are going to others that I made with full sugar. When I came across Jenny's recipe I couldn't resist making him a batch and boy are they a big time hit. I can't ever find whole wheat pastry flour here so I just used all purpose and followed the simple directions. They turned out very soft, moist and cake like and simply yummy. I'm sure that he'll be asking for these again so I'm adding it to his cookbook. Thanks so much Jenny :D

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Annacia December 21, 2010
Sugar−free Raisin Bars