Time
prep 0:15
total 0:55
Ingredients
| 15 oz. | pumpkin | | 2 | eggs | | 1/2 cup | butter (room temperature) | | 1/2 cup | honey | | 4 tbsp. | barley malt syrup (or molasses) | | 4 cups | rolled oats | | 1 cup | chopped peanuts/walnuts/sunflower seeds mixed together | | 4 tbsp. | shredded unsweetened coconut | | 1/2 cup | wheat germ | | 1 tsp. | ground cinnamon | | 2 tbsp. | grated orange rind |
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Instructions
Blend the pumpkin, egg, butter, honey and barley malt in a mixing bowl or food processor. Add the oats, mixed nuts, coconut, wheat germ, cinnamon, and orange rind and mix well. Spread this mixture into a lightly greased 16x11 inch cookie sheet or jelly roll pan. Bake in a 350 degree oven for 40 minutes or until golden brown. While still warm, cut into bars (2 inches by 1 inch). Remove from pan and cool on wire rack. Bars will be very crisp.
Author's Comments
No cane sugar in this recipe! I have found barley malt syrup is a subsitute for molasses, so I used it in this recipe.
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