Spiced pumpkin and currant cookies
Got some roast or mashed pumpkin leftover from dinner? Try these little kid (and adult) approved cookies.
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!