Put the clementines in a saucepan and add enough cold water to cover. Bring to a boil for 2 hours and add water if too much has evaporated. Grind the kashi go lean in a blender until it is still coarse and resembles a hard meal. The kashi should yield about 3/4 cup. After boiling, let clementines cool and then cut them in half and remove seeds. Put them both in a blender and mix until it is a thick pulp. Add all ingredients and keep mixing in the blender until smooth. Put in a greased pan and bake at 375 degrees for 45 minutes to an hour. Let sit 10 minutes before removing.