These look yummy! Credit goes to Dori of the Bakehouse:
http://thebakehouse.blogspot.com/200...odie-bags.html
Pumpkin Granola Bars
The pumpkin puree in this recipe makes these tasty granola bars nutritious.
Wet Ingredients:
Blend until thickened and smooth. (I use the large magic blender cup)
3/4 c. pumpkin puree
1.5 teaspoon Ener-g egg replacer
1/4 cup water
1/4 c. margarine at room temperature (or sub 3 Tbsp olive oil)
1/3 C sorghum molasses OR substitute with the following syrup combination
(sub) 1/4 cup rice syrup or corn syrup with 2 T. black strap molasses
Dry Ingredients:
2 c. rolled oats
1/3 c. chopped pumpkin seeds
1/4 C currants or chopped raisins
2 T. shredded, unsweetened coconut
1/4 c. wheat germ
1/2 t. ground cinnamon
1 T. grated orange rind
Blend the wet ingredients. Combine the dry ingredients together in a mixing bowl ( in the oats, seeds and dried fruit, coconut, wheat germ, cinnamon, and orange rind. Add the wet blend and mix well. Spread this mixture into a lightly greased 15 1/2-by-10 1/2-inch jelly-roll pan. Bake in a 325 degree F oven for 40 minutes or until golden brown. While still warm, cut into 3-by-1 1/2-inch bars. For very crisp bars, remove from pan to wire rack and cool completely. Cut in typical "granola" bar shapes. Wrap in parchment paper and store in refrigerator for a week or two and the freezer for longer term storage. Yield: about 30 bars.
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