2 cups rolled oats
1 cup pecans, chopped very fine (you can run them through a blender or food processor if you like)
1 c. Amaranth flour (or Sorghum, or probably several other gluten free flours would work)
3/4 c. agave nectar (this is more than I usually use, but this makes like 24 bars so per serving it’s not too high)
1/2 cup canola oil (or other neutral oil)
2 tsp vanilla
1 tsp salt
2 15 oz cans pureed pumpkin (just plain, not pumpkin pie mix)
1/2 cup hemp or soy milk. (I haven’t tried it but I bet coconut milk would be awesome here also)
2/3 cup agave nectar
2 tsp vanilla extract
4 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp salt
1/4 heaping cup of arrowroot (you could also use potato or corn starch. I mean it when I say heaping cup, it’s probably closer to 1/4 c. plus 2 Tbsp)