Pumpkin & camelina cookies

1/2 cup (125 ml) of pumpkin puree

1/3 cup (75 ml) of nut seed butter (of your choice)

1/3 cup (75 ml) of camelina honey Signé caméline

2 tbsp. (30 ml) of virgin camelina oil Signé caméline

1 orange (zest and juice)

1/2 grated apple

1/2 cup (125 ml) of unsweetened almond milk

2 ½ cups (625 ml) of oats

2 tbsp. (30 ml) of ground camelina seeds Signé caméline

1/2 tbsp. (8 ml) ground cinnamon and ginger

1 pinch of clove and nutmeg

1/3 cup (75 ml) of dried cranberries

1/3 cup (75 ml) of pumpkin seeds

1. Preheat oven at 375 °F (190 °C)
2. In a bowl, mix all the moist ingredients together.
3. Then add the dry ingredients to the bowl and mix well to obtain the most homogeneous preparation possible.
4. Form 9 cookies with the cookie mix and place on a parchment-lined baking sheet.
5. Bake at 375 °F (190 °C) for 25 minutes.
6. Serve with an additional drizzle of camelina honey.

Recipe: Le Fit Cook

Photo: Posé creative