Thursday, October 11, 2007
RECIPE ~ Pumpkin Seed Butter Shortbread Cookies
Another excellent, healthy recipe from Ricki's Kitchen, and just in time for pumpkin season! This shortbread cookie replaces butter with pumpkin seed butter, making it a vegan treat that's rich in fibre. Pictured here rolled out and cut into hearts and stars using mini cookie cutters.
1/2 cup pumpkin seed butter
1/4 cup ground flax seeds
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 cup brown rice flour
1/8 tsp sea salt
Preheat oven to 350F. Line a cookie sheet with parchment paper, or spray with nonstick cooking spray.
In a medium bowl, combine the seed butter, flax seeds, maple syrup and vanilla and mix until creamy and evenly blended. Add the flour and salt and mix well, until you have a fairly stiff dough.
Using a teaspoon or small scoop, place measures of dough on the cookie sheet, about 1 inch apart. Flatten slightly with the back of a glass or your palm.
Bake for 10-12 minutes, until cookies are light golden, turning the sheet about halfway through. Allow to cool before removing from the sheet.
Store in an airtight container in the refrigerator for up to 5 days. Makes one dozen.
FOR INDIVIDUAL DOSHAS
VATAS use rice syrup instead of maple syrup
PITTAS use Pitta-friendly flour such as white rice, tapioca or spelt
KAPHAS replace brown rice flour with tapioca, millet or spelt flours and sweeten with fruit juice concentrate instead of maple syrup