1/4 cup mini semi-sweet chocolate chips, dried cranberries or raisins
Preheat oven to 350F. Make sure rack is in centre of oven.
In medium bowl, mix coconut, oats, brown sugar, cereal and cinnamon.
Add lentil purée, oil, egg, and vanilla. Mix until dry ingredients are just moistened.
Spread over a 10 ½ x 16 (25 x 40 cm) non-stick cookie sheet. Bake 30 minutes, or until lightly browned. While bars are still warm, add chocolate chips, dried cranberries or raisins on top and cut into 35 bars.
*Lentil Puree: Rinse and drain a 19-ounce can of lentils. Place in food processor, add ¼ cup hot water, and puree until the mixture is very smooth, adding more water in small amounts to reach desired consistency, similar to baby food, about 5 minutes. Scrape down sides of the bowl as needed. Refrigerate or freeze unused lentil puree for your next batch!