Quinoa- Pumpkin & Walnut Cookies

Quinoa- Pumpkin & Walnut Cookies (Makes 40- 50 cookies)

Preparation time 10 minutes, baking time 12 minutes

Ingredients:

• 300gms gluten free self raising flour
• 1 tsp baking soda
• 1 tsp baking powder (gluten free)
• 1 – 2 tsp cinnamon
• 3 tbsp grated fresh ginger
• 1 tsp nutmeg
• 170gms butter
• 100gms natural cane sugar
• 3 large eggs
• 3 tsp vanilla extract (not essence)
• 400gms cooked quinoa
• 1 cup canned pumpkin puree
• 90gms oats
• Large handful chopped walnuts / raisins / mixed seeds (optional)

Directions:

• Preheat the oven to 180C / 360F and line 2 baking trays with greaseproof paper
• Cook quinoa, put quinoa into a pot and bring to the boil and then simmer for 12 minutes in double the amount of water to quinoa
• Mix flour, baking soda, baking powder, cinnamon, nutmeg & grated ginger into a bowl
• In a separate bowl cream together the butter and sugar, then mix in the eggs one at a time and the vanilla extract. (You may need to stop mixing to scrape down the sides of the bowl a few times)
• Add in the flour mixture and then stir in the quinoa, oats, pumpkin puree, walnuts, pumpkin seeds and raisins
• Shape dough into small balls (1 – 2 tsp) in your hand and flatten lightly onto a baking sheet. Alternatively divide dough into 2 and place each half on a piece of greaseproof paper.
• Roll the dough into a long sausage, wrap in the greaseproof paper and chill in the fridge for 30 mins or overnight. Then simply slice the dough into cookie and place on the prepared baking sheet
• Bake for 10 – 12 minutes, until golden on top and bottom and cool on a wire tray

This dough also freezes well, so if you want to freeze part or all of it, wrap in grease proof paper and then place in a large freezer bag. When you want to make the cookies simply remove the dough from the freezer while waiting for the oven to heat. Freezes well for up to one month.

You could also add in a hand full of chocolate chips into the mix to be a little naughty!