While mushrooms are not typically included in arrabbiata sauce they were a welcome addition here. I used a packet of spices I brought back from Rome that included slivers of dried garlic and chili peppers.
I made the polenta a day ahead and chilled overnight so it could be cut it into round cakes before frying. I sauteed the mushrooms with leeks and thyme and roasted the tomatoes in a low oven for several hours.
With whole wheat flour, oats, pumpkin puree, walnuts and ground flax, these bars are loaded with fiber. There is absolutely no added fat - but there is a lot of brown sugar and molasses, as well as vegan chocolate chips - all adding up to a moist, chewy, crunchy treat.
This was a tricky dough to work with, but I found if I rolled it directly onto the sheet pan and removed the excess the results were perfect. These cookies stayed fresh and crispy for many days, though they did not last that long!