Cold autumn days are ideal for staying wrapped up warm at home and baking biscuits! These pumpkin biscuits are packed with protein, thanks to Biotona Pumpkin protein. This powder is a perfect addition to a protein-rich diet and an ideal alternative for sportsmen, sportswomen or anyone else who is interested in a vegetable source of protein. Have you got the patience to wait until they have cooled down?
|Ingredients (12 cookies)|
|Pumpkin puree||120 ml|
|Nut butter (peanut or almond), smooth and runny||60 ml|
|Coconut sugar||35 g|
|Maple syrup||2 tablespoons|
|Biotona Pumpkin protein||35 g|
|Coconut flour||2 tablespoons|
|Pumpkin spice (or use a teaspoon of mixed spices of choice, like cinnamon, Biotona Ginger, cardamom and Biotona Curcuma)||1 teaspoon|
|Baking powder||½ teaspoon|
|Celtic salt||A pinch|
|Dark chopped chocolate or chocolate chips||30 g|
|Mixing bowl, lined baking tray, oven|
- Make the pumpkin puree as follows. Pre-heat the oven to 200°C. Cut the pumpkin in half and remove the seeds. Place the two halves cut-side down on a sheet of baking paper on a tray. Roast the pumpkin in the oven for 30-45 minutes, depending on its size. The pumpkin is ready when you can prick it easily with a fork and when the skin begins to turn brown in places and wrinkles. Remove from the oven and allow to cool. Remove the peel and mix the flesh in a blender (any surplus can be kept in the freezer).
- In a mixing bowl, combine pumpkin puree, nut butter, coconut sugar and maple syrup.
- Add all remaining ingredients (besides chocolate) and mix until you have a smooth cookie dough.
- Roll 12 balls in your hands, arrange them on the baking tray and flatten gently to create cookie shapes.
- Optionally, decorate each cookie with chocolate chunks or chocolate chips.
- Bake at 180C for 12 minutes. Remove from the oven and let cool completely on the baking tray.