Ingredients
2 1/4 cups (550 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) assorted seeds (hemp, raw sunflower and/or chia seeds)
1 cup (250 mL) chopped assorted dried fruit (dried figs, peaches and/or cranberries)
1/2 cup (125 mL) rolled oats
1 cup (250 mL) Becel Vegan margarine
1 cup (250 mL) firmly packed light brown sugar
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) unsweetened pure pumpkin purée
1 tsp (5 mL) vanilla extract
1 tbsp (15 mL) ground cinnamon
Preparation
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment paper leaving two-inch overhang on each side.
Combine flour, baking soda and salt in a medium bowl.
Beat margarine with sugars in large bowl. Beat in pumpkin purée and vanilla until blended. Gradually add in flour mixture; beat just until blended.
Beat margarine with sugars in large bowl. Beat in pumpkin purée and vanilla until blended. Gradually add in flour mixture; beat just until blended.
Stir in cinnamon and 2 cups (500 mL) seed mixture. Spread into prepared baking pan. 6. Top with remaining 1 cup (250 mL) seed mixture and gently press into dough.
Bake for 20 minutes or until edges are golden.
Place pan on a wire rack and cool for 20 minutes. Using foil overhang, lift out of pan and cool completely.
Cut into 24 bars.
