Sometimes the best bakes are created by accident! This is one of those bakes!
Ok, so these did not turn out in any way like I intended! However, I absolutely LOVE what I’ve created! I don’t know what to call it – is it a cake? is it a biscuit? is it a pumpkin gingerbread? who knows! All I know is that it is scrummy! It’s moist on the inside and so full of flavour and you would never know there was pumpkin in there 🙂
I set out to make a cookie-type of biscuit using pumpkin. These have come out less like a cookie and more like cake or soft gingerbread in texture – a failure? No – not in any way shape or form! They are simply divine – especially with the cinnamon glaze!
This will make around 24 – 30 cookie-cakes.
You will need:
2 cups Rice flour or Spelt flour (spelt is an option if you don’t need gluten-free but want to go for a low-gluten option, or you could also use a gluten free flour blend)
1/4 tsp Xanthan gum (unless you choose to use a ready-mixed gluten free flour blend which has it in – check the ingredients!)
1 tsp Bicarbonate of soda
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 cup Coconut oil
1 cup unrefined Coconut or other raw sugar
1/4 cup Molasses
1 Egg (or this can be replaced with 1/4 cup of ripe mashed banana or 1/4 cup of puréed apple if you prefer)
1 cup Pumpkin purée (recipe here)
1/3 cup Coconut, almond or soya milk
1 tsp Vanilla extract
For the glaze:
1 cup unrefined Icing sugar
1 tbsp Coconut, almond or soya milk
1 tsp Vanilla extract
1/4 tsp ground Cinnamon (or more – just add to taste)
Preheat the oven to 180 C.
Put the flour, xanthan gum, bicarbonate of soda, and spices into a large mixing bowl. Combine well (using a whisk or fork works well for this).
Put the oil and sugar in a separate bowl and mix together. Add the molasses, egg (or egg substitute), pumpkin, milk and vanilla and use a hand mixer (or whisk) to blend together.
Add the flour mix to the wet ingredients and stir well until completely combined. Place generous heaped teaspoons of the mixture on to a greased and lined baking tray and place in the oven for 10 – 13 minutes (until they are slightly crispy on the outside and are starting to turn colour – it’s hard to see as they’re dark but you will see a change).
Place the icing sugar and other glaze ingredients in a bowl and mix together well.
Once the cookie-cakes are done, remove from the oven and let them cool for a couple of minutes. Then spoon the glaze over them whilst they are still warm.
Then enjoy with a cup of tea! 🙂