Pumpkin cookies

Ingredients for 1 servings:

• 110 g butter
• 90 g sugar
• 1 egg(s)
• 45 g buckwheat flour
• 45 g oat flour
• 40 g rice flour
• 25 g almond flour
• 15 g hemp flour
• 50 g almonds, ground
• 25 g walnuts, ground
• 25 g sunflower seeds, ground
• 1 tbsp psyllium husk flour
• 1 pinch(s) vanilla powder
• ½ tsp lemon zest
• ½ tsp orange zest
• 2 pinches of cinnamon
• 1 pinch of salt
• ½ tsp baking powder
• 140 g pumpkin flesh, well squeezed, finely pureed or pumpkin pomace

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

taste wonderfully nutty, are gluten-free, with wholegrain, rounded flour mixture

Cream the butter and sugar until fluffy. Stir in the egg. Finely grind the buckwheat, rice, oats, and hemp seeds (or buy them pre-ground). Grind the nuts. Mix all the dry ingredients, including the spices and baking powder, together, and then stir into the butter mixture. Finally, stir in the finely pureed pumpkin pulp. Using 2 teaspoons, place small heaps onto a baking sheet lined with baking paper. Chill the trays for at least 15 minutes. Bake at 190°C (top/bottom heat) for about 13-15 minutes. Let them cool on the baking paper for a few minutes (they are very fragile while hot), then transfer them to a wire rack to allow the steam to escape. This recipe yields 2 trays, each with approximately 30 pieces.