Pumpkin Cookies

Here is a healthy sweet-treat recipe for Halloween. Why not make your Halloween treats as nutritious as possible? Making the most of the sweet squash and root vegetables of Autumn, these cookies are also sugar-free!

Ingredients:

2 cups mashed cooked sweet pumpkin or parsnip

1 1/2 cups of milk from 3-day-old wheat sprouts (blend with water & strain)

1 tbsp oil

1 cup whole-wheat flour

1 cup buckwheat flour

1/2 cup of sultanas

1 cup toasted rolled oats

1 cup hazelnuts, well toasted and ground

1 tsp sea salt

Directions:

Preheat oven to 350°F (175°C). Mix pumpkin and wheat sprout milk. Add oil to flours and salt and rub in. Combine with nuts, oats, and sultanas. Mix well. Spoon onto an oiled tray. Bake for 30 minutes.