Crunchy Power Cookies with Pumpkin and Chia Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g pumpkin meat, (Hokkaido)
- 250 g spelled flour, e.., Whole rain spelled flour
- 1 teaspoon Baking powder
- 1 lime (s) or lemon, untreated
- 0.5 teaspoon ½ cinnamon
- 1 pinch (s) salt
- 1 egg (s)
- 175 g butter or mararine
- 150 g cane suar, brown
- 2 tablespoon chia seeds
- 2 tablespoon sesame seeds
- 2 tablespoon sunflower seeds
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin with hot water, remove the seeds and stalk. Roughly grate with the peel, e.g. in the food processor. Weigh 300 g and set aside.
- Mix butter or margarine with sugar, salt, cinnamon and egg. Wash the lime or lemon with hot water, thinly rub the peel and squeeze out. Add both to the dough. Mix flour with baking powder and stir everything again vigorously. Add the chia and the other grains and fold into the batter together with the pumpkin. The dough is now quite tough.
- With a tablespoon of cookies, place them in a pile on a baking sheet lined with baking paper, leaving enough space between them. Bake at around 170 degrees Celsius for at least 20 minutes.
- We eat these rich cookies for breakfast. If you like, you can also buy dried fruits, e.g., Fold in cranberries or raisins. Or desiccated coconut or chocolate chips or whatever your heart desires.
- For the vegan variant, take margarine instead of butter and replace the egg with swollen chia seeds (mix 1 heaped teaspoon of chia with 3 teaspoons of water and let it swell to gel for at least 2 hours)
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