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Foodgeek: |
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Rating: |
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Servings: |
30 servings |
Prep. Time: |
:15 |
Total Time: |
:55 |
Ingredients: |
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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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Directions:
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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.
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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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