Got some roast or mashed pumpkin leftover from dinner? Try these little kid (and adult) approved cookies.
You'll need:
About 230 grams of roasted or mashed pumpkin
150 grams of Almond meal
1 tblsp potato starch (or arrowroot)
1 tsp cinnamon powder
1 tsp turmeric powder
1/2 cup currants
1/4 cup olive oil
1 tblsp honey (optional)
Combine all ingredients in a food processor except for the currants and blend till combined. Add the currants and pulse till combined.
Cover a baking tray with baking paper or a silicon baking sheet and use a two spoons to dollop cookie dough in even balls. Flatten with the back of the spoon.
Bake in a low/moderate oven (130 degrees Celcius) for around 35 mins. These cookies will be soft and moist and are best eaten warm out of the oven!
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