Peanut Butter and Pumpkin Biscuits
Crispy and chewy, these biscuits are a great way to use up any bits of pumpkin that might go to waste. And they make a perfect Halloween baking activity too!
Makes [12]
Ingredients
100 grams pumpkin guts and off cuts, seeds removed
200 grams wholegrain spelt or wheat flour
½ teaspoon bicarbonate soda
1 teaspoon cinnamon
¼ teaspoon ground allspice
Pinch sea salt
100 grams peanut butter (or any other nut or seed butter)
100 grams butter (or vegan butter), softened
60 grams maple syrup
120 grams coconut or brown sugar
75 grams dark chocolate (70% or higher), broken into chunks
½ teaspoon coconut oil
Method
Preheat your oven to 180 celsius and line two baking trays with parchment.
Place the pumpkin insides onto a baking tray and bake in the oven for 20-25 minutes, turning halfway through. While the pumpkin bakes, put the dry ingredients into a mixing bowl. Whisk to combine.
Meanwhile, add the peanut butter, butter, maple syrup and sugar into another bowl and whisk until creamy, fluffy and lighter in colour. Next whisk through the cooked pumpkin.
Stir the dry ingredients into the wet ingredients in two lots, stirring until well combined. Transfer the mixture to the fridge and let it sit for 15-20 minutes.
Remove the mixture from the fridge and use a large spoon to scoop the mixture, forming it into balls and then flattening into discs. Place the biscuits on the lined baking tray (reuse the one that you use for the pumpkin and simply flip over the parchment. Place the biscuits about 3-4 cm apart on the tray (6 on each tray).
Bake for 10-12 minutes until the edges are slightly golden. Allow them biscuits to cool on the tray.
While the biscuits cool, melt the chocolate and coconut oil and whisk together to combine. Use a spoon to generously drizzle the chocolate over the biscuits. Allow the biscuits to cook and the chocolate to set before serving.
