Pumpkin Breakfast Thaler

Summary

Ingredients

• 60 g coconut fat
• 60 g honey, liquid
• 120 g oat flakes, hearty
• 120 g oat flakes, tender
• 80 g cranberries, dried
• 80 g pumpkin seeds
• 50 g flaxseed, crushed
• 1 teaspoon spice (s) (pumpkin pie spice)
• 0.5 teaspoon ½ salt
• 100 g pumpkin pulp, pureed
• 2 large egg (s)

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Instructions

1. I prefer to use fresh pumpkin. But you can also use canned pumpkin puree. If you use fresh pumpkin, you peel it and cut it into large pieces. Bring water to a boil in a saucepan and cook the pumpkin pieces for about 10-15 minutes. Then pour off the water and puree the pumpkin pieces. This also works very well with a fork.
2. Melt the coconut oil and dissolve the honey in it. In a bowl, add the oatmeal, leis seeds, cranberries, pumpkin seeds, spices and the salt. Now add the oil-honey mixture and the eggs. Mix everything together. Shape the mixture into 15 cookies and bake at 180 degrees for about 15-20 minutes until they are slightly brown. Remove from oven and allow to cool.
3. The thinner you make the cookies, the more crispy they will be. However, the baking time should then also be shorter.
4. Tip: You can also mix the pumpkin pie spice yourself. For these cookies I use 1/2 teaspoon cinnamon powder, 1/2 teaspoon ginger powder, 1/8 teaspoon clove powder and 1/8 teaspoon grated nutmeg.