Halloween Pumpkin and Cinnamon Biscuits

Serves: 12|Prep: 60 min

Preparing healthy treats can help little ‘trick or treaters’ limit overindulging on sugary treats and lollies. These delicious spelt pumpkin biscuits are an excellent alternative to commercial sugar-filled biscuits. The combination of pumpkin, wholegrain spelt flour and coconut sugar (an unprocessed, low glycaemic index sweetener) ensures that these can be enjoyed without sending kid’s blood sugar levels through the roof. It’s also a perfect recipe to prepare with your kids and to cut out fun shapes with cookie cutters.

Ingredients

Method

1 cup spelt flour
½ cup coconut oil
½ cup of coconut sugar
¼ cup of pumpkin puree
½ tsp vanilla powder or extract
½ tsp cinnamon
¼ tsp baking powder
⅛ tsp baking soda
Pinch of salt

1.	Place spelt flour, cinnamon and salt in a large bowl.
2.	Place coconut oil, sugar and pumpkin puree and vanilla together in a processor and process together.
3.	Slowly add the dry mixture to the wet ingredients and continue to mix until it turns to dough. You can use an electric mixer.
4.	Shape the dough into a ball and cover in airtight container or wrap with cling wrap and place in fridge for 30 min.
5.	Preheat oven to 160ºC.
6.	Line a baking tray with baking paper.
7.	Remove dough from fridge, roll out onto a lightly floured surface and use a cookie cutter to cut into shapes ½cm thick. If the dough is still to wet, use extra flour to prevent sticking.
8.	Place biscuits onto tray and bake in the oven for 10-15 min.
9.	Remove from oven and allow to cool before eating.

Tip:

Biscuits will come out soft to touch. Allow them to cool as they will harden as they cool. For a gluten-free version, replace flour with a gluten-free baking mix such as Bob's Red Mill Gluten-Free Baking Flour, or use rice flour.