3/4 c. pumpkin puree
1 egg (or substitute 1 Tbsp ground flax mixed with 3 Tbsp water)
1/4 c. organic butter at room temperature (or substitute ¼ cup applesauce or baby prunes)
1/4 c. honey
2 T. molasses
2 c. rolled oats
1/2 c. chopped peanuts, walnuts, or sunflower seeds
2 T. shredded, unsweetened coconut
1/4 c. wheat germ
1/2 t. ground cinnamon
1 T. grated orange rind

Blend the pumpkin, egg, butter, honey, and molasses in a mixing bowl. Add the oats, nuts, coconut, wheat germ, cinnamon, and orange rind, and mix well. Spread this mixture into a lightly greased 15 1/2-by-10 1/2-inch jellyroll pan. Bake at 350 for 40 minutes or until golden brown. While still warm, cut into 1 1/2-inch bars. For very crisp bars, remove from pan to wire rack and cool completely.  Yields about 30 bars