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Pepita Biscuits by Tania Hubbard

Description:
Tania shares her delicious recipe from her gluten free grain free - food we love cookbook.


Recipe Information:

I recently included some pepita biscuits in Miss Three's lunchbox and many of you have been asking for the recipe – especially family and friends that have visited our house and sampled these yummy biscuits. A big thank you goes to Sunshine Coast local, Tania Hubbard as we have been enjoying her quick and easy 'Pumpkin Seed, Ginger and Cinnamon Cookie' recipe.

Tania is the Founding Director of the Gluten Free Grain Free Co. and is one of Australia’s leading authors and authorities on gluten and grain free living. She has won multiple awards and is such an inspiration. Tania has published a cookbook (with a new one on the way) and produced an amazing range of products (click here for product details). Tania also manages to find time to run workshops across Australia and develop new recipes and blog!

I am sure you will enjoy this recipe as much as we do (and we are a gluten eating family).

Enjoy! Share! Learn! Be Inspired!

Pumpkin Seed, Ginger and Cinnamon Cookie
(known in our LTL house as Pepita Biscuits)

Ingredients:
• 2 cups Pumpkin/Pepita seeds
• 1 cup Coconut Palm Sugar/Rapadura Sugar/Brown Sugar
• 2 tbspn Ground Ginger
• 1 tbspn Cinnamon
• 2 Eggs


Method:

  • Oven 175 degrees celsius.
  • Line a baking tray or two with non-stick baking paper.
  • In a food processor, combine pumpkin seeds/pepitas, sugar, ginger and cinnamon and process until the mix resembles fine breadcrumbs.
  • Remove from food processor and put into a mixing bowl. (N.B. I was short on time so I added my eggs to the food processor and used it to mix them in.)
  • Drop heaped teaspoon amounts of the biscuit mixture on to the baking paper.
  • With wet fingers lightly press down on the biscuits to flatten them.
  • Bake for 15 minutes until the biscuits start to brown.
  • Remove from oven and allow biscuits to cool on tray. Store in an airtight container when completely cooled.

TIP: You can bake the biscuits longer for a more crunchy texture. Just watch them closely to make sure they do not burn.

 

Enjoy! Share! Learn! Be Inspired!


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