Yammy vegan Pumpkin cookies gluten free, healthy recipe
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Recipe
- 200 g pumpkin;
- 20-30 ml of water;
- 40 ml of coconut manna / or replace with 20 ml of coconut milk and 20 ml of coconut oil;
- 60-70 g of coconut sugar / when replacing with cane sugar - take a little less;
- 1/8 teaspoon of salt;
- 1/2 teaspoon of vanilla extract;
- 195 g flour from green buckwheat, brown rice and millet (or quinoa) (mixture in equal proportions 1: 1: 1);
- 1/2 teaspoon of psyllium powder;
- 1/2 teaspoon of baking soda;
- 1 tbsp of lemon juice or 1 teaspoon of natural apple cider vinegar;
- 1/8 teaspoon each of powdered nutmeg, cardion, ginger and cinnamon.
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