When is a pumpkin not a pumpkin?
When you drop it: then it’s squash!
These pumpkin spice oat cakes don’t actually contain any pumpkin but I thought I’d start with a pumpkin joke anyway!!
Since it’s Halloween soon I wanted to share a really simple recipe for some pumpkin spice biscuits.
The main ingredient in these is oats. I think oats are amazing because they’re super cheap and you can blitz them up into a flour and make all sorts of sweet treats such as these biscuits and even cake! Studies have also linked oats to a range of health benefits, including lowering cholesterol and stabilising blood sugar.
Unlike most Halloween goodies these biscuits have a low GI, which means that they won’t spike your blood sugar and leave you craving more sugary treats when it comes back down. Actually they aren’t super sweet and I will confess to eating them with Wyldsson’s ‘healthy nutella’ spread on them!
PUMPKIN SPICE OATCAKE RECIPE
Makes 16-20 biscuits
0 of your 5-a-day
- 2 cups gluten-free oats
- 2 tbsp almond butter
- 2 tbsp carob syrup
- ¾ cup warm water
- 2 tsp mixed spice
- ½ tsp bicarbonate of soda
- ¼ tsp Himalayan pink salt
- Preheat the oven to 180°C.
- Pulse the oats in a food processor or blender until they resemble a flour.
- Transfer most of the flour to a bowl. Take out 2 tbsp and set that aside. Then mix in the bicarb, salt and mixed spice into most of the flour.
- Melt the almond butter in the microwave for 1 minute then stir into your mixture as best you can.
- Next stir in the carob syrup and boiling water until a dough forms.
- Lightly dust a piece of baking paper and place the dough onto it. Place another piece of baking paper on top and roll out the dough until it is about half a cm thick.
- Cut out your halloween shapes and transfer them to a lined baking tray.
- Repeat step 6 and 7 as necessary.
- Cook for 10 minutes then turn over and cook for 7 minutes. Turn over the biscuits and cook for 5 more minutes. If you think you’re biscuits are thicker than half a centimetre you might want to cook them for another 5 minutes to make sure that they come out crunchy.
- Leave the biscuits on the side until completely cool then store in an air tight container.
DID YOU KNOW
If you’re allergic to nuts you could substitute the almond butter in this recipe for 1.5tbsp olive oil or coconut oil.
Hope you like these cute pumpkin biscuits.
And let me know your favourite Halloween joke in the comments.