We made flour out of roasted pumpkin seeds from 3 sugar pumpkins and then made ginger snap cookies out of it- they’re so delicious!
Recipe:
1/2 cup butter- room temp
3/4 cup brown sugar
2 large eggs
1/4 cup molasses (unsulphured)
1/2 teaspoon vanilla extract
1 3/4 cup pumpkin seed flour- see note
1/4 cup tapioca starch
2 teaspoons ginger (ground)
1 1/2 teaspoons cinnamon (ground)
1/4 teaspoon cloves (ground)
1/4 teaspoon nutmeg (ground)
1/2 teaspoon salt (Kosher)
1/2 teaspoon baking powder (gluten-free)
1/2 teaspoon baking soda
Mix butter with sugar until fluffy. Add molasses and vanilla and stir. Whisk in eggs and set aside.
Mix dry ingredients.
Fold wet and dry together.
Chill dough for an hour.
Shape into small balls and press flat. Bake 10-12 minutes at 350.
Note: to make flour, clean pumpkin seeds (from a fresh pumpkin) and roast until golden. Grind into a fine powder (I used a blender), and strain through a sieve. Discard anything that doesn’t go through the sieve.
