Sometimes we can spend more than £1.50 buying some snacks from the shop, when we can make them wholesome choosing our ingredients. Also and for me the most worthwhile is having a fresh batch from our oven.
Pumpkin is rich in carotenoids; those are powerful antioxidants that protect against free radical damage that can lead to disease. This veggie contains other nutrients such as vitamin C, which enhances iron absorption, vitamin B9 (important for the formation of red blood cells and folic acid), and they are an excellent source of minerals such as potassium which is essential for the normal functioning of your muscles, nerve cells and organs including the heart, the kidneys and adrenal glands.
This recipe is definitely a healthy treat to share.
- 3/4 cup wholemeal spelt flour.
- 1/2 cup rolled oat (not instant).
- 30 g hemp powder.
- 15 g maca powder.
- 1 teaspoon baking powder.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon ground nutmeg.
- 1/4 teaspoon ground ginger.
- 5 tablespoon coconut syrup.
- 1/2 cup pumpkin puree.
- 1 1/2 tablespoon coconut oil (melted)
- Preheat oven to 180ºC (350ºF).
- Line a baking tray with baking parchment.
- In a bowl mix together the pumpkin puree, coconut oil and syrup. Set aside.
- In other bowl mix together the flour, rolled oat, hemp powder, maca powder, baking powder and dried spices. Fold in the pumpkin mixture.
- Put large tablespoonfuls of the mixture on to the prepared baking sheets, spacing them well apart.
- Bake the biscuits for 10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
- Store the biscuits in the fridge (for up to one week) in an air container.
*Cooking time depends on your oven.