Dessert

Breakfast muesli cookies

Name: Breakfast muesli cookies with apricot and cranberry recipe
Yield: 18
Ingredients: 360g mashed roasted pumpkin (you can replace the pumpkin with the same amount of mashed banana); 1 tsp ground cinnamon; 2 tsp vanilla extract; 1/2 cup (125ml) extra virgin olive oil; 1/4 cup (60ml) pure maple syrup; 100g desiccated coconut; 360g rolled oats; 100g dried cranberries; 100g dried apricots, chopped; 60g pumpkin seeds, plus extra to garnish

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by delicious. team

delicious. team

Jan 28, 2020

“This muesli cookie is packed full of wholesome apricots, cranberries, coconut and organic oats then enhanced with the addition of pumpkin which replaces the eggs and adds a boost of fibre and plant-based antioxidants and vitamins." – Teresa Cutter. This recipe is an edited extract from Earth To Table by Teresa Cutter (The Healthy Chef, $49.95), available from thehealthychef.com

360g mashed roasted pumpkin (you can replace the pumpkin with the same amount of mashed banana)
1 tsp ground cinnamon
2 tsp vanilla extract
1/2 cup (125ml) extra virgin olive oil
1/4 cup (60ml) pure maple syrup
100g desiccated coconut
360g rolled oats
100g dried cranberries
100g dried apricots, chopped
60g pumpkin seeds, plus extra to garnish

Method

1.

Preheat oven to 160°C fan-forced. Line 2 baking trays with baking paper.
2.

Combine pumpkin, cinnamon, vanilla, olive oil and maple syrup in a large bowl. Add coconut, oats, cranberries, apricot and pumpkin seeds, then mix well until combined. (I like to mix the mixture together with my hands until it starts to bind and come together.)
3.

Form the mixture into cookies using an ice cream scoop or your hands and flatten slightly. Sprinkle with extra pumpkin seeds.
4.

Bake for 30-35 minutes until golden. Cool and enjoy.