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Peace, Love & Lentil, Pumpkin and Coconut Breakfast Bars (Vegan)
Tina Verrelli

Makes 16 (2” x 3 ½”) Bars

½ cup coconut oil (plus extra for greasing pan), melted
1 cup whole wheat flour
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar (if you prefer your bars a little sweeter, you can add ¼ cup more.)
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
1 cup dried cranberries
1 cup pecans, chopped
2 tablespoons crystallized ginger, finely minced
½ cup flaked coconut
1 (15-ounce) can pumpkin
2 cups green lentils, cooked & cooled to room temp.
2 teaspoons vanilla
1 cup dark chocolate chips

Preheat oven to 350 degrees.
Grease 9” x 13” baking pan.  
(For easy removal: Line pan on long side with a double sheet of foil, overhanging the sides of the pan.  Grease under and over the foil.  When cool, just lift them out to a cutting board.)
In large bowl, combine and mix well flours, oats, sugar, salt, baking soda and cinnamon.  Stir in cranberries, pecans, ginger and shredded coconut.  
In medium bowl, combine and gently stir together ½ cup melted coconut oil, pumpkin, lentils and vanilla.  
Add the wet mixture to the dry and stir until just combined.  Add mixture to prepared baking pan and gently press to make an even layer. 
Bake at 350 degrees for 25 to 35 minutes or until golden brown on the edges and cooked through.
Let cool completely and cut into 16 bars.
Melt dark chocolate chips in double boiler or microwave and stir until smooth.  Drizzle over bars.  
Store any leftover bars in refrigerator or freezer.

You can wrap the bars individually in waxed paper and freeze them to grab when you need a healthy breakfast or snack on the go.