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Pumpkin Breakfast Cookies

  • Delicious & nutritious.
  • Quick and easy to make.
  • Vegan.
  • Sugar-free.
  • Makes 10-12 cookies.

Ingredients

  Strong White Bread Flour, Organic 1kg (Marriages)
1 cup strong white flour

  Organic Rolled Porridge Oats (2kg) - Sussex WholeFoods
1 cup oats

  100% Pure Pumpkin Puree 425g (American Food Company)
1/2 cup pumpkin puree

  Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
1/2 cup melted coconut oil

  Xylitol (1kg) - Sussex WholeFoods
1/3 cup xylitol

  Unblanched Almonds 1kg (Healthy Supplies)
1/4 cup almonds

  Organic Walnuts (500g) - Sussex WholeFoods
1/4 cup walnuts

  Organic Raisins (1kg) - Sussex WholeFoods
2 tbsp raisins

  Bicarbonate Of Soda 100g (Sussex Wholefoods)
1/2 tsp baking soda

  Ground Cinnamon Powder, Organic 30g (Just Natural)
1/2 tsp cinnamon powder

  Ginger Powder 100g (Hampshire Foods)
1/4 tsp ginger powder

  Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
pinch of salt

Method

  1. Preheat the oven to 180°C.
  2. Chop the almonds and walnuts.
  3. Place all ingredients in a mixing bowl and work the dough with your hands.
  4. Form the cookies with your hands and place on the baking paper.
  5. Bake for 15 - 20 minutes until the cookies are light brown on the edges and still slightly soft in the centre if you press them.
  6. Transfer your cookies onto a plate, cool and enjoy!


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