Getting home late on most nights has led to a lack of inspiration in the kitchen. Sadly I could probably count the number of times that I've baked since my last post on my two hands, very unimpressed with myself.
As I'm settling into work life and getting used to constantly being on the go, I've noticed how easy it is to give in and eat a whole load junk! When you're stuck in an office for an average of 10 hours, stressing and trying to get your head round some figures, when your manager brings in loads of chocolates, biscuits and treats, what's to stop you?! Therefore, I've recently decided to start baking healthy and easy snacks perfect for nibbling whilst at work. I brought in some sugar free spinach brownies the other day which seemed to win everyone over!
With temperatures dropping really low recently and experiencing my first proper snow scene, I've been craving some spiced homely goodness. With a cupboard full of canned pumpkin, I played around with what I had in stock and ended up with some bad boy chunky pumpkin cookies. Although I used canned pumpkin, it tasted exactly like plain pumpkin purée so using that would be perfectly fine!
SPICED PUMPKIN COOKIES
- About 30 dates, soaked (or more depending on sweetness preference),
- 200g of pumpkin purée,
- 1 egg,
- 60 g whole wheat flour,
- 120 oats,
- Good dash of cinnamon,
- Pinch of salt,
- 0.5tsp baking powder,
- 0.25 tsp baking soda,
- 50g raisins, dried cherries etc, whatever takes your fancy
- Handful of dark chocolate chips and shredded coconut (optional but oh so delicious)
1. Soak the dates in a little warm water for a minimum of 15 minutes, as they soften, drain some of the water keeping about 4-5 tbsps.
2. Blend the dates up until you obtain a smooth sweet spread. Add in the egg and purée and combine until fully incorporated.
3.Fold in the flour, oats, baking powder, baking soda, cinnamon and salt until it just comes together. Taste the dough at this stage and add in more date paste or sweetener of choice if you want a sweeter cookie.
4. Lightly fold in the raisins, chocolate chips and coconut.
5. Line a baking tray with greaseproof paper. Drop tablespoons of the batter on the tray. Note that these cookies don't rise much so shape them according to the size you want them to be.
6. Bake in a preheated oven at 170 degrees Celsius for 15-20 minutes or until golden brown.
I kept mine in an airtight box for 5 days and they still tasted as good. As soon as they were baked, my brother (AKA vegetable hater) grabbed two of them and ate them in no time at all! Success! Hopefully more posts to come as and when inspiration sparks! Xx
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