John Myers
Ingredients for 1 servings:
- 300 g pumpkin flesh (Hokkaido)
- 250 g spelt flour, e.g. wholemeal spelt flour
- 1 tsp baking powder
- 1 lime(s) or lemon, untreated
- ½ tsp cinnamon
- 1 pinch of salt
- 1 egg(s)
- 175 g butter or margarine
- 150 g brown cane sugar
- 2 tbsp chia seeds
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Breakfast biscuits give you energy, slightly modified also vegan
Wash the pumpkin in hot water, remove the seeds and stalk. Coarsely grate it with the skin, e.g. in a food processor. Weigh out 300g and set aside. Mix the butter or margarine with the sugar, salt, cinnamon and egg. Wash the lime or lemon in hot water, finely grate the zest and squeeze the juice. Add both to the dough. Mix the flour with the baking powder and mix everything together well. Add the chia and the other seeds and fold them into the dough together with the pumpkin. The dough will now be quite tough. Use a tablespoon to place the cookies in piles on a baking sheet lined with baking paper, leaving enough space between them. Bake at around 170°C (350°F) for at least 20 minutes. We eat these hearty cookies for breakfast. If you like, you can also fold in dried fruit, such as cranberries or raisins. Or desiccated coconut or chocolate chips, or whatever your heart desires. For the vegan version, use margarine instead of butter and replace the egg with soaked chia seeds (mix 1 heaped teaspoon of chia with 3 teaspoons of water and let it swell into a gel for at least 2 hours).
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