SPOOKY SPICED PUMPKIN COOKIES
Makes 15-20 depending on the thickness
½ cup baked pumpkin flesh
1 teaspoon cinnamon
½ teaspoon ground ginger
1 cup ground almonds
1 cup oat flour (or simply grind oats in a high speed blender until flour-like)
1 tablespoon honey or maple syrup
1 packed Ape lightly salted coconut curls
To decorate - 4-5 tablespoons melted creamed coconut/coconut butter, 1 pack Ape chocolate coconut bites
- To bake the pumpkin simply halve, scoop out the seeds & lay cut side down on a parchment lined baking tray. Place in a 190C oven & roast for 30-40 minutes until the flesh is soft. Turn cut side up to allow the steam to come off, leave to cool for at least 30 mins but keep the oven on to bake your biscuits.
- Measure your cup full & reserve the rest to use as mash, in smoothies, to make houmous or more cookies when you see how delicious they are!
- Add to a food processor with the rest of the ingredients bar the coconut curls, pulsing until you have a smooth dough, sprinkle a little oat flour over your working surface or a piece of parchment paper & scoop out the dough, forming a rough ball. If it is a little sticky just sprinkle over some extra oat flour using your hands to folding it in until you can handle it more easily.
- Roughly crush the coconut curls in the bag then tip onto your dough, again folding the edges in over them until they are well incorporated. Use a rolling pin to roll out to an even 1-2cm thickness (thinner will give a crisp biscuit, thicker a slightly softer result) then cut shapes with your chosen cookie cutters.
- Arrange on a parchment lined tray & bake for 6-8 minutes until lightly golden, then transfer to a wire rack to cool.
- To decorate warm your creamed coconut/coconut butter by placing the jar in a bowl or pan of boiling water until it melts & chop your coconut bites into quarters - the bigger pieces will form the mouths & the fragments the eyes. Spoon on a little of the coconut, spreading it over the surface then add your spooky features. Leave to set for 30 minutes somewhere cool so the coconut butter re-hardens.
- They will keep in an airtight container for 3-4 days.
Recipe credit to: