Toasted pumpkin seed and apricot cookies

Seeds seeds seeds! My boy loves seeds. He likes them raw, toasted, roasted with honey or soy or even chilli but he especially likes them mixed with dried fruit. I’m hoping his seedy addiction will rub off on Sadie as soon as she’s big enough to start munching them too because they are great for you. Don’t underestimate the value of such a small addiction to your diet. Pumpkin seeds are packed with essential vitamins and minerals, protein, fibre and numerous antioxidants. Not to mention when eaten regularly can aid sleep. Yes sleep! remember sleep? Any parent of babies and small children will know full well that a good nights sleep is usually down to illness or miracle. Well stop press. Shovel some pumpkin seeds into your little monkeys before bed and maybe just maybe they will snooze all night long aaaahhhhhh. These little seeds of wonder pack a huge tryptohan punch. Yes this is a strange sciency sounding word but basically it’s a building block of protein and helps you make sleepy sleepy serotonin zzzzzzz. 

Now for my first experimental recipe which I am calling toasted pumpkin seed and apricot cookies. (Maybe that’s a little long winded but I’ll work on my catchy names I promise) 

Ingredients 

  • 100g porridge oats 
  • 50g toasted pumpkin seeds 
  • 50g ground almonds 
  • 50g dried apricots (finely chopped)
  • 3 tbs coconut oil
  • 2 tbs almond butter 
  • 2 tbs maple syrup
  • 2 tbs water 

Method

First preheat your oven to 180/gas 4 and line a baking sheet with grease proof paper. If you don’t have grease proof which I regularly don’t just grease it with a bit of coconut oil.

Lightly toast the pumpkin seeds in a frying pan on a low heat for a few minutes. you don’t want to overdo them as they will toast more in the  oven. Once you start hearing them pop they are about done. 

Next mix together the oats, ground almonds and seeds in a mixing bowl then add the chopped apricots. 

In a small pan on a very low heat warm through the coconut oil, almond butter and maple syrup, stirring gently until they are all dissolved together. 

Pour this mixture into the dry ingredients and add the water. Stir to combine. This mixture will look quite loose so the next stage is important 

Take tablespoons of mixture into your hands and squeeze really firmly to stick it together into balls and then slightly flatten them onto your baking sheet. This should makes around 10 cookies. I often do half quantity of new recipes so this will work well too if you just want to try them out. 

Bake for about 20 minutes until the edges start to go a nice golden brown. Cool on a rack and then enjoy! 

  

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