Pumpkin Puree Biscuits – Gluten Free, Sugar Free and Dairy Free
It’s biscuit week on Great British Bake Off and this week’s GBBO recipe is just as delicious but far more nutritious! These awesome pumpkin purée biscuits couldn’t be any simpler to make. They’re ready in under 30 minutes and are great to keep in the kitchen for when you get that sweet craving. And they’re gluten free, sugar free and daily free too.
You can get pumpkin purée in cans but if you struggle to get hold of it, it’s easy to make too. Just peel and chop a pumpkin into small chunks and boil until tender, then purée in a food processor.
Makes 10 biscuits
Ingredients:
1/4 cup/50g coconut oil
1/8 cup/40g honey or natural sweetener from fruit extract
1 1/3 cups/200g oats (for gluten intolerance ensure oats are gluten free)
2/3 cup/75g dried cranberries
2/3 cup/80g pumpkin seeds
1/4 cup/35g flaxseed
1/2 cup /110g pumpkin puree
2 eggs beaten
Method:
1. Preheat the oven to 170C.
2. In a small bowl, warm the honey/natural sweetener and coconut oil in the microwave.
3. In a large bowl combine all the ingredients (including the warmed coconut oil and honey).
4. Divide the mixture and roll into small balls then flatten onto a baking tray.
5. Bake for 15-20 mins.
Krazy Kiwi x
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