Oatmeal Pumpkin Bars

INGREDIENTS

2 cups

rolled oats

1 cup

pecans, chopped very fine (you can run them through a blender or food processor if you like)

1 cup

Amaranth flour (or Sorghum, or probably several other gluten free flours would work)

3/4 cup

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 ounce 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)