These delicious little gems happen to be gluten-free as well!
Pumpkin season is here!
Finally, pumpkin season is here. I love seeing pumpkins at the farm stands, growing in the fields, decorating door steps and tables. I love their vibrancy and the season they signify… Halloween with all of its fun, Autumn with all of its beauty and all of the dishes so deliciously enhanced by these gorgeous plump orange fruits.
Pumpkins, in addition to adding so much flavor and hearty texture to so many dishes, also have an impressive amount of health benefits! To list a few…
-Vitamin A and Beta-Carotene to help keep your eyes healthy and vision strong.
–Potassium to help restore electrolytes after an intense work-out.
–Vitamin C to help boost your immune system.
–Fibre to help you feel full, which makes it less likely that you will over-eat and helps you feel satisfied for longer.
If you decide to keep the seeds and roast them (which I HIGHLY recommend!) you will receive another arsenal of health benefits including an extra protein boost… Pumpkin seeds are delicious, nutritious and just SUCH a great snack, for you and for your children. The power of seeds is just incredible. (I am clearly on a plant-based high after just roasting up my first batch of pumpkin seeds of the season!)
After having just cut up my first pumpkin of the season (kindly given to me by my brother, straight from the garden… grown with love) I cubed the pumpkin, boiled it and pureed it. The whole time I was dreaming of all the delectable dishes I was going to create! I made roasted pumpkin seeds, pumpkin bread, pumpkin chia pudding with whipped coconut cream on top (next week for the recipe :o) ) curried pumpkin soup with black beans and lentils and last but not least some pretty sumptuous vegan pumpkin spice cookies. YUM!
These cookies encompass the season to come and they are great with a nice cup of tea! :o) They are actually perfect for “tea time”.
My wee ones did go crazy over these, but then they are rolled in sugar so don’t forget to fill your day with greens as well!!
Vegan Pumpkin Spice Cookies
1 cup gluten-free oat flour
1 cup gluten-free buckwheat flour
1/4 cup ground flax-seed
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1/4 cup chopped crystalized ginger
1 cup pumpkin puree
3/4 cup brown sugar
1/3 cup coconut oil
1 tsp vanilla
2 Tbsp chia seed mixed with 4 Tbsp water
Granulated sugar of your choice for rolling
-Pre-heat oven to 350 degrees.
-Mix together 2 Tbsp of chia seeds with 4 Tbsp of water, let sit for 10 minutes.
-Mix together all of the dry ingredients.
-In another bowl mix together the pumpkin, brown sugar, coconut oil and vanilla.
-Mix the wet ingredients into the dry ingredients.
-Add the chia gel and mix well.
-Add the chopped crystalized ginger and mix well.
-Place the cookie dough in the refrigerator for 1/2 hour.
-Roll the cookie dough into a golf sized ball and roll through the granulated sugar.
-Place on a parchment paper lined cookie sheet. As you place on cookie sheet press down into “cookie shape”.
-Bake at 350 degrees for 14-16 minutes.
-Cool on the cookie sheet for 1-2 minutes then transfer to a cooling rack.
-Brew a nice cup of tea while they are cooking so you may enjoy one 3 minutes out of the oven! Seriously yummy!
I hope you enjoy them and they get you into a spicy mood for the spiced season to come!