Perfect for packed lunches and Halloween parties, these seasonal treats are a source of iron and omegas.
And if you’re already buying pumpkins for carving, you could get an extra one to make your own pumpkin puree for added freshness. Or, when the festivities are over, use your leftover pumpkins so they don’t go to waste.
Preparation: 20 mins
Baking: 15 mins
- 135g wholemeal flour
- 65g rolled oats
- ½ teaspoon each of bicarbonate of soda, salt, cinnamon, nutmeg
- 145g caster sugar
- 80ml rapeseed oil
- 1 tablespoon black treacle
- 115g tinned pumpkin or cooked pureed pumpkin – simply slice in half, scoop out the seeds, roast until soft and blend the flesh until smooth
- ½ teaspoon vanilla
- 1 tablespoon ground flaxseed 50g pumpkin seeds
- 35g raisins
1. Preheat the oven to 180°C (Gas Mark 4 / 350°F)
2. Mix together the flour, oats, bicarbonate of soda, salt and spices.
3. In another bowl combine sugar, oil, treacle, pumpkin, vanilla and flaxseed.
4. Add the dry ingredients in little batches and bring together.
5. Fold in the pumpkin seeds and raisins.
6. Place in tablespoons onto a greased baking sheet (about an inch apart).
7. Flatten the tops to form a round cookie shape.
8. Bake for 15 minutes.
Treacle, pumpkin seeds, pumpkin, raisins and oats are good sources of iron, which helps to build red blood cells that carry oxygen around your body.
Pumpkin seeds, rapeseed oil and flaxseed are also good sources of Omega 3s and 6s which help to build healthy cells and reduce inflammation.
Last updated Friday 25 October 2019
First published on Friday 11 October 2019