Low Gluten – Dairy Free – Egg Free – Vegan
Pumpkins in the UK are normally thought of as a Halloween decoration or as part of Thanksgiving celebrations in America. I used to think like this too, but recently I feel I have unearthed this plump, nutritious orange plant. Pumpkin is a high nutrient dense food. It is rich in vitamins and minerals. Pumpkin seeds, leaves and juices all pack a powerful nutritional punch.
The potassium within pumpkins can have a positive effect on blood pressure. Plus the antioxidants could prevent degenerative damage to the eyes. The bonus is that there are many ways in which pumpkins can be used in sweet or savoury dishes. We have only just started to experiment but there are lots of tasty dishes being invented in our kitchen. These Pumpkin Spiced Vegan Digestives are just the start but they are well worth a try.
- Mixing bowl
- Mixing spoon
- Baking tray
- Cooling rack
- Gluten free oats x 200g
- Spelt flour x 200g
- Ground cinnamon x 3 tsp
- Ground ginger x 3 tsp
- Ground nutmeg x 1/2 tsp
- Ground cloves x 1/2 tsp
- Vanilla powder x 1/4 tsp
- Baking powder x 1 tsp
- Pinch of salt
- Maple syrup x 125 mls
- Coconut oil x 125 g
- Pumpkin puree x 50mls (Click here for recipe).
- Oat milk or brown rice milk x 60 mls (optional)
- Start by mixing all the dry ingredients in the bowl.
- Next put the coconut oil and maple syrup in the small saucepan.
- Put on a medium heat and stir until they are combined.
- It should take around 5 – 10 mins.
- Then add in the pumpkin puree and stir until all mixed together.
- Once the ingredients are combined together, leave to cool.
- Then finally add the wet ingredients to the dry ones.
- Mix together and then add in the milk a little at a time until the biscuit mixture sticks together.
- You may need more or less than 60 mls or none at all.
- Form a large ball and use your hands to do so if you need to.
- Using the extra brown rice flour, roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and make your biscuits.
- Place on the plastic board and once all the biscuits have been made put into the fridge for two hours.
- Preheat the oven to 180ºC and put the baking tray in too.
- Once the oven is hot, remove the baking trays and the biscuits from the fridge.
- Then put the biscuit onto the baking trays.
- You may need a fish slice to remove the biscuits from the boards.
- Once all the biscuits are on the trays put into the oven for 10 – 15 mins.
- Or until a golden brown colour.
- Remove from the oven.
- Finally place on a cooling rack and leave to cool.
- Serve with a nice cup of tea or coffee and enjoy.
Pumpkin Spiced Vegan Digestives are based on my Vegan Digestives recipe. I decided to experiment and add the pumpkin to the wet ingredients. Personally I think it works really well and I’ve had no complaints from my little family. My son Ted and husband Howard love biscuits and these were liked a lot. These biscuits are great as long as they are stored in an airtight container they should keep for about three weeks. For me, these biscuits are best served with a cup of tea and a sit down. However you decide to eat these biscuits, as always, enjoy.
What is your favourite biscuit and what drink do you like with this snack? Let me know in the comments below as I would love to hear about them.