Tuesday, 3 November 2015
PUMPKIN SPICE COOKIES
I went a bit overboard with my pumpkin carving over Halloween & so have been eating so much pumpkin ever since! - pumpkin soup, pumpkin bread (see last week's post) drinking pumpkin juice & may turn orange from beta carotene overdose!
This recipe used up the last of the pumpkin & is quick, easy, sugar free & delicious.
They are not that sweet, and so full of nutritious ingredients you can grab a couple in the morning on those days you find yourself eating breakfast on the go.
I've used buckwheat flakes as I can't tolerated gluten free oats. I reintroduced them a while back and thought they were ok, but before long it became apparent that my body reacts to them in the same way that it does to gluten.....at the moment.
If you're ok with oats, then by all means use them instead.
makes 8 - 10 cookies
100g grated pumpkin (or carrot) - I used 75g pumpkin & 25g carrot as I had a carrot that needed using up
75g + 1 tablespoon buckwheat flakes (or gluten free oats)
2 tablespoons date syrup (or maple syrup)
1 tablespoon coconut sugar or soft brown sugar (optional)
1 tablespoon rapeseed oil
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
zest of 1 organic lemon
preheat the oven to 200c
1 grate the pumpkin. (a couple of months ago I had a clear out and threw out the grater attachment for my blender on the basis I've had it for 3 years & not used it once - however today I really wished I still had it!)
2 place all the ingredients into the blender & blitz.
3 roll into a ball of cookie dough
4 place a sheet of baking paper on the work surface.
5 roll out the cookie dough onto the baking paper (to roughly 5mm thick)
6 cut into shapes
7 decorate if you like ( I used pinenuts and freeze dried raspberries - although chocolate chips would've been even better!)
8 place in oven for 12 - 15 mins until starting to brown.
9 leave to cool.
10 eat, enjoy.
You can store them in an airtight container. Not sure how long they will keep for though...........lasted less than 24 hours in this house!