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...
Vegan Low Fat FODMAP Friendly
330g gluten free plain flour
1tsp baking powder
2tsp ground cinnamon
1tsp ground ginger
1/4tsp ground cloves
250g caster sugar
200g pumpkin puree
2tbsp vegetable oilPreparation Time:
15 MinsCooking Time:
15 MinsThis recipe makes 16 biscuits
This recipe is free from...
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