PUMPKIN?? But it’s not the fall!
Pumpkin is an overlooked food in terms of its nutrient density- it’s loaded with beta carotene (which is then converted to Vitamin A) and vitamin C, and only has 12 grams of carbs per cup! Including it in your baking can be very beneficial!
A few other Tips for Pumpkin Use:
• If using canned pumpkin, choose one without added sugars – 100% pumpkin is best!
• You can actually replace butter or oil in most baking recipes with pumpkin puree!
And now, for the cookie recipe!!
SOFT TOASTED MARSHMALLOW PUMPKIN PROTEIN COOKIES
NUTRITIONAL INFORMATION per cookie (makes 14)
• 3 scoops (60 g) Vanilla Protein Powder (Both whey and plant based will work in this recipe!)
• 2 tbsp (30 g) coconut flour
• 1/4 cup sweetener of choice (I used Splenda)
• 1/2 tsp baking powder
• 1/2 cup (125 g) canned pumpkin (check that pumpkin is the only ingredient)
• 1 egg
• 2 tbsp (30 g) unsweetened cashew milk
• 2 tsp (10 g) melted butter (you can omit this or use coconut oil of you’re allergic to dairy, but the butter gives an amazing flavour!)
• 14 mini marshmallows
1) Preheat oven to 350 and line a baking sheet with parchment paper.
2) Combine wet and dry ingredients in separate bowls (excluding the marshmallows); fold together until a dough forms.
3) Roll dough into balls and press down lightly onto the baking sheet, about 2 inches apart.
4) Bake for 5 minutes, remove, and add mini marshmallows. Bake for another 5 minutes.
5) They should be soft in the centre. Cool for 10 minutes before removing from the pan and enjoying with a glass of milk!