Pumpkin Breakfast Thaler
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- The thinner you make the cookies, the more crispy they will be. However, the baking time should then also be shorter.
- 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.
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