If you want delicious, but not very high-calorie pastries, then treat yourself to tender cookies made from oatmeal, pumpkin, ginger and prunes. This is a great selection of ingredients for a hearty, healthy breakfast for all family members.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Oatmeal cookies are an established treat. This is a great choice for breakfast, especially when combined with a glass of milk. The basis of the cookie is oats, which contains a huge range of nutrients. These are fiber, B vitamins, amino acids and minerals. And what is valuable is that even after heat treatment, the healing properties of the cereal remain unchanged.
You can cook oatmeal cookies with or without eggs, with or without flour, with butter or vegetable oil, with honey or sugar, with kefir, sour cream or milk. The choice is up to the hostess. But cookies are especially tasty with the addition of dried fruits, nuts, seeds, chocolate. In this review, I'll show you how to make oatmeal cookies with pumpkin, ginger and prunes. This delicacy will appeal to both adults and little sweet tooth. And not pumpkin lovers will not even know about its presence in this amazing delicacy.
While orange peel can be used in place of ginger if desired, it flavors the biscuits wonderfully. Prunes can be replaced with dried apricots, raisins, or any other fruit. In principle, you can define flavoring additives yourself to your taste.
- Calorie content per 100 g - 112 kcal kcal.
- Servings - 20-25 pcs.
- Cooking time - 1 hour 10 minutes
Ingredients:
- Oat flakes - 150 g
- Baking soda - 1 tsp
- Rye flour - 100 g
- Eggs - 1 pc.
- Vegetable oil - 80 ml
- Pumpkin - 150 g
- Prunes - 50 g
- Ginger root - 2 cm
- Sugar - 100 g or to taste
- Salt - a pinch
Making Oatmeal, Pumpkin, Ginger, and Prune Cookies:
1. Peel the pumpkin, cut and boil or bake. Wash and dry the prunes. If there are seeds in the berries, then remove them. Steam too dry fruits with boiling water for 10 minutes. After the pumpkin with prunes, use a blender to beat into a homogeneous mashed potatoes.
2. Peel the ginger root, wash and grate.
3. Combine eggs with sugar in a clean and dry container and beat with a mixer until an airy fluffy mass is formed.
4. After that, pour in vegetable oil into the beaten egg mass and continue to beat the products. The butter, like making homemade mayonnaise, will turn into a smooth, viscous mixture.
5. Pour the liquid into a bowl of pumpkin and prune puree.
6. Stir well. The consistency should be very liquid.
7. Combine oatmeal, rye flour, baking soda, and any spices in a clean, dry container. I put in more ground nutmeg powder.
8. Stir the free-flowing mixture and transfer to the liquid ingredients.
9. Stir the dough until smooth. The consistency should become thicker, but it will not be possible to roll it out with a rolling pin. Line a baking sheet with baking parchment and spoon out the dough with a tablespoon. It should not spread, but should keep its shape. Lay it out so that there is a sufficient distance between the cookies, because when baking, the cookies will increase in volume.
10. Heat the oven to 180 degrees and send the cookies to bake for 30 minutes. It should remain soft inside, and the crust should become elastic. If desired, you can pour over the finished cookies with chocolate or any other icing.
See also a video recipe on how to make lean oatmeal cookies.
