Pumpkin Breakfast Coins

Ingredients for 1 servings:

• 60 g coconut oil
• 60 g liquid honey
• 120 g oat flakes, wholemeal
• 120 g fine oat flakes
• 80 g cranberries, dried
• 80 g pumpkin seeds
• 50 g flaxseed, crushed
• 1 tsp spice(s) (pumpkin pie spice)
• ½ tsp salt
• 100 g pumpkin flesh, pureed
• 2 large eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very healthy, only slightly sweetened cookies

I prefer to use fresh pumpkin. However, you can also use canned pumpkin puree. If you’re using fresh pumpkin, peel it and cut it into large pieces. Bring water to a boil in a pot and boil the pumpkin pieces for about 10-15 minutes. Then drain the water and puree the pumpkin pieces. This also works well with a fork. Melt the coconut oil and dissolve the honey in it. In a bowl, add the oats, flax seeds, cranberries, pumpkin seeds, spices, and salt. Now add the oil and honey mixture and the eggs. Mix everything together. Form 15 cookies from the mixture and bake at 180 degrees Celsius for about 15-20 minutes, until they turn a light brown. Remove from the oven and let cool. The thinner you make the cookies, the crispier they will be. However, the baking time should also be shorter. Tip: You can also mix your own pumpkin pie spice. For these cookies I use 1/2 tsp cinnamon powder, 1/2 tsp ginger powder, 1/8 tsp clove powder and 1/8 tsp grated nutmeg.