Left with an abundance of roasted and mashed pumpkin, after making the deliciously savoury Pumpkin Cakes, I opted to attempt a sweet baked treat of a South African traditional favourite, Pumpkin Fritters, which is a cake flour and sugar filled, fried delight for many. This baked, healthier, gluten-free version, filled with wholesome ingredients is a fabulous tea-time treat, a protein filled pre-workout snack or a craving soother when the need to indulge in sugar, or anything sweet arises.
The pumpkin and almond nut butter creates a soft and lightly chewy biscuit, and the addition of toasted coconut flakes, chopped walnuts and raw cacao nibs, assist in keeping the batter together and delivering a beautifully scrumptious taste too! Home made date syrup was my sweetener of choice and a substitute may be pure maple syrup or raw honey or a mashed very ripe banana or two, which you may blend to liquid stage.
Served as a breakfast option, a tea-time treat, or a pre-work out snack, these Pumpkin cookies / fritters are indeed worth the healthier option bake!
½ cup of pumpkin ( a heaped portion, cooked and mashed)
½ cup almond butter (made from raw almonds, sugar and preservatives free)
2/3 cup coconut flakes (desiccated or chopped toasted flakes, sugar free)
1/3 cup of walnuts chopped
¹/3 cup almond flour
¼ cup date paste or syrup / raw honey / pure maple syrup
1 egg, slightly beaten
½ tsp vanilla extract or vanilla powder
½ tsp Himalayan or Sea salt
½ tsp bicarbonate of soda
½ tsp cinnamon powder
½ cup raw cacao nibs or 100% cacao, sugar free chocolate
Preheat the oven to 180º celcius
Line a baking tray with baking paper
Combine all the dry ingredients well – almond flour, coconut, walnuts, and bicarbonate of soda.
Stir in the cooked, mashed pumpkin, egg, almond butter, sweetener of choice, until well combined.
Add in the vanilla extract, salt, cinnamon and cacao nibs and mix well to incorporate the ingredients.
Using a teaspoon, scoop a generous portion of the cookie/fritter batter, and place evenly spaced on the baking tray. The batter makes approximately 36 Pumpkin cookies / fritters
Bake for about 10-15 minutes until the pumpkin fritters are aromatic and cooked – the under-sides slide off the baking paper easily.