Spiced Pumpkin Biscuits
Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits

Posted On: 16th October 2016
Recipe By: Alison Wheatley

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Who's have thought pumpkin was so versatile? You can use in in cakes, soups, tarts, bread and even biscuits. These gluten free beaut's made with pumpkin puree are reminiscent of ginger bread men, they have that kind of spiciness too it. Great for kids with the hidden veg in there, they will never know it is there!

This recipe is...

VeganVegan
Low FatLow Fat
FODMAP FriendlyFODMAP Friendly

Ingredients

330g gluten free plain flour
1tsp baking powder
2tsp ground cinnamon
1tsp ground ginger
1/2tsp nutmeg
1/4tsp ground cloves
250g caster sugar
200g pumpkin puree
2tbsp vegetable oil

Preparation Time: 15 Mins
Cooking Time: 15 Mins
This recipe makes 16 biscuits

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. In a large bowl mix together the plain flour, baking powder, cinnamon, ginger, nutmeg, cloves and caster sugar.

2. Add in cool pumpkin puree (you can buy this in a can or in autumn you can make it from scratch by chopping pumpkin flesh into chunks, place in a pan with boiling water and allow to cook through, pumpkin in done once it is soft. Drain and cool slightly, then place in a blender and blend until smooth) and vegetable oil and mix into a dough.You should get a slightly loose dough but a dough that you can still hold.

3. On a well floured surface roll out the dough until it is about the thickness of a 1 pound coin. Cut with a pumpkin shaped cutter (or you can just make them round if you like) and place on a greased baking tray.

4. Place the biscuits in an oven preheated to gas mark 5 and bake for 12-15 minutes until well browned. Remove from the tray and allow to cool on a cooling rack.

Nutritional info per biscuit

CaloriesCarbsFibreFatSugarProtein
15935g1g2g16g0g
Calories159
Carbs35g
Fibre1g
Fat2g
Sugar16g
Protein0g

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