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Pumpkin Oatmeal Biscuits
135g wholemeal flour (or GF flour)
65g rolled oats
½ teaspoon each of bicarbonate of soda, salt, cinnamon, nutmeg
45g soft brown sugar
80ml rapeseed oil
1 tablespoon molasses
115g tinned pumpkin or cooked pureed pumpkin
½ teaspoon vanilla
1 tablespoon ground flax seeds
50g walnuts, finely chopped (leave out if for school packed lunches)
Mix together the flour, oats, bicarb, salt & spices. In another bowl combine sugar, oil, molasses, pumpkin, flax seeds & vanilla.
Add the dry ingredients in little batches and bring together. Fold in the chopped walnuts (if using) & raisins.
Place tablespoons onto greased baking sheets (about an inch apart), Flatten the tops to make them into a biscuit shape.
Bake for 15 minutes at gas mark 4.
A source of slow release carbohydrates and proteins.
Molasses, walnuts, pumpkin, raisins and oats are sources of iron.
Walnuts, rapeseed oil and flax seeds are also good sources of Omega 3s and 6s.
Polly Douglas PhD MBANT CNHC
Tel: 07837 100 642
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