Yes here is another pumpkin recipe. And there will be a lot more coming. If it’s the season, I will at least eat 1 pumpkin a week. Yup, I’m a addict. But this time I combined it a bit with the thought of December coming our way. Well something that is pretty a Dutch thing for this month: pepernoten! If you don’t know what they are; they’re little ginger spice cookies we eat to celebrate Sinterklaas. Look it up haha.
I have sort of an agreement with myself, that I can only start eating ‘pepernoten’ in November. But I definitely did not make it this year haha. So I thought why not bake with it this time. And I thought there has to be a way; you could eat this a little bit more responsibly. Always nice if you can make something a little bit more healthy, right? And I knew it was gonna taste good with pumpkin, so here is my recipe.
- 1 Flax egg
- 3 tbsp Coconut oil
- 300 gr Pumpkin puree
- 1 tbsp Maple syrup
- 120 gr Oatmeal
- 35 gr ‘Pepernoten’
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp ‘Cookie’ spices (Cinnamon)
- Pinch of salt
- 40-50 gr ‘Pepernoten’
- Preheat the oven to 175 degrees Celsius.
- Make the flax egg; put 1 tbsp flaxseed in a bowl with 2-3 tbsp water and let it sit.
- Melt the coconut oil and put in a bowl with the pumpkin puree and maple syrup. (Make your own pumpkin puree or use store bought, whatever you like best)
- Put the oatmeal and 35 gr ‘pepernoten’ in a blender and blend until it resembles flour.
- Add this to the bowl with pumpkin mixtures together with the baking powder, baking soda and salt. Add in the flax egg and mix all together.
- Fold in the last 40-50 gr ‘pepernoten’ en pour the mixture in a greased baking tin.
- Bake for 30-35 min.
Don’t eat the whole thing in once haha.