The holidays are full of tempting treats and sweets. Good news! Nealy has mixed up a super healthy alternative that will keep you and your kids cheerful and guilt-free this holiday season.
Nealy has finally sourced a gluten-free version of her mom’s soft and sweet pumpkin cookies. The key to these light cake textured cookies is not over-baking them as they should be soft and chewy and reminiscent of pumpkin bread.
Nealy is a Yoga, Health, and Wellness Specialist for Little Steps. In addition to teaching yoga at Pure, Nealy has started teaching non-profit gourmet cooking classes in Hong Kong.
You can leave a comment here to get in touch or visit Nealy at Pure Yoga.
2/3 cup buckwheat flour
1/3 cup millet flour
1/2 cup sorghum flour
1/2 cup tapioca starch or potato flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 tsp sea salt
Scant teaspoon xanthan gum
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
3/4 cup butter or use coconut oil as a butter alternative
2 tsp bourbon vanilla
1/2 to 2/3 cup Agave
1/2 cup chopped pecans
1/2 cup dried cranberries
Whole pecans for topping
1. Preheat oven to 350 degrees.
2. Whisk dry ingredients. Beat wet ingredients and add to dry ingredients . Mix in the add INS.
3. Roll cookies into balls and place on greased cookie sheet.
4. Press one whole pecan on top of each cookie.
5. Make ahead, wrap, seal and freeze. Under bake and indulge.
1. If you want to omit pecans, go for it.
2. Check out www.littlegianthk.com for key ingredients and other gluten-free products. They provide online shopping and home delivery.
3. Xanthan Gum is a gluten replacement and can be found at Healthgate and Three-Sixty.
3. Get yourself some shallow silicone muffin tins at Panhandler in the Prince's building or at Pantry Magic. Bake in these for a perfectly round muffin style cookie and plenty less fuss.
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