Pumpkin Oatmeal Cookies
…Another delicious iron-rich recipe. This one contains not only molasses, but walnuts, pumpkin, raisins and oats all of which are great sources of iron.
Walnuts, rapeseed oil and flax seeds are also good sources of Omega 3s and 6s. This recipe makes about 24 cookies.
135g wholemeal flour
65g rolled oats
½ teaspoon bicarbonate of soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
145g caster sugar
80ml rapeseed oil
1 tablespoon molasses (you can buy jars of molasses in health food shops)
115g tinned pumpkin or cooked pureed pumpkin (Waitrose stock tinned)
½ teaspoon vanilla
Optional: 1 tablespoon ground flax seeds (health food shop)
50g walnuts, finely chopped
35g raisins (use organic if you can – regular raisins retain high residues from pesticides)
Mix together the flour, oats, bicarb, salt & spices.
In another bowl, mix sugar, oil, molasses, pumpkin & vanilla (and the ground flax seed if you are using it) until well combined.
Add the dry ingredients in 3 batches. Fold in the chopped walnuts & raisins.
Place tablespoons onto greased baking sheets (non-stick baking sheets are a really good investment if you do a lot of biscuit baking.
It’s worth getting good quality ones – cheap ones are often not very non-stick.). They don’t spread much, so they can be about an inch apart.
Flatten the tops to make them into a biscuit shape. Bake for 15 minutes at gas mark 4.
Cool on a wire rack. They taste even better the next day!