Saludos Comunidad #PlantPower(Vegan)
Greetings #PlantPower(Vegan) Community
Continuing under the concept of vegan recipes, this time I present the cookies based on pumpkin or pumpkin as it is known in different regions within the country and outside the country.
The pumpkin, its use in the kitchen is very versatile, there are an interesting number of recipes based on this vegetable, salty and sweet, in combination with certain ingredients you get a nice result.
These cookies, I was very pleased with the result. I shared with several people and they did not discover the base of the cookie. They still liked it very much. It can be enjoyed with a delicious coffee or tea.
Para la elaboraciòn de las galletas se usò:
-1 1/2 de harina de trigo leudante (puede usar harina de avena, esta vez las hice con harina de trigo, para variar un poco el resultado, sean màs crujientes al paladar)
-1 taza de purè de auyama
-1/2 taza de azùcar (se puede utilizar azùcar morena)
-3 cucharadas soperas de aceite vegetal
-1 cucharadita de canela (la cucharadita de cafè)
-1/2 cucharadita de polvo de hornear
-1/2 cucharadita de bicarbonato
-1 cucharadita de jengibre(la cucharadita de cafè)
-1/2 cucharadita de nuez moscada(la cucharadita de cafè)
-Pizca de sal
For the elaboration of the cookies I used:
-1 1/2 of leavening wheat flour (you can use oat flour, this time I made them with wheat flour, to vary a little the result, to be more crunchy to the palate).
-1 cup of pumpkin puree
-1/2 cup sugar (you can use brown sugar)
-3 tablespoons of vegetable oil
-1 teaspoon of cinnamon (a teaspoon of coffee)
-1/2 teaspoon of baking powder
-1/2 teaspoon of baking soda
-1 teaspoon of ginger (teaspoon of coffee)
-1/2 teaspoon nutmeg (teaspoon of coffee)
-Pinch of salt
As you can observe the spices to be used give color, taste and a lot of smell in the dough to be prepared.
With the ingredients prepared according to the quantity requested, in a container of your liking you start to play to join the ingredients invited to give shape to this cookie.
Start with the pumpkin puree, add sugar, cinnamon, baking soda, baking powder, ginger and nutmeg.
Por ùltimo, el aceite y la harina de trigo.
Finally, the oil and the wheat flour.
Once all together and unified, put it in the refrigerator for 15 minutes to make the mixture a little more moldable when it is time to make the cookies.
With the help of two teaspoons and water to moisten them so that the mixture does not remain in the spoon, begin to form the cookies...you can also make them by hand (in this case use a little oil on your hands so that the mixture does not stick to your hands, this time I used the teaspoons).
They were taken to the oven previously heated, for about 20 minutes (I always make the clarification that each oven has special characteristics and whoever uses it knows how to handle it in terms of time).
With the smell you can smell, it is an indication that they are already cooked. With the amount of ingredients used, 19 cookies were assembled, you can make smaller or if you want a little bigger.
Muy suaves, no crocantes.
El sabor del jengibre en el paladar me encantò.
Very soft, not crunchy.
I loved the taste of ginger on the palate.
Imagen de portada editada en Canva, con sus recursos gratuitos. Fotografìas propiedad de la autora. Octubre, 2024
Fotografias propiedad de la autora
Divisores Fuente
Contenido propiedad de la autora
Cover image edited in Canva, with its free resources. Photographs property of the author. October, 2024
Photographs property of the author
Translator DeepL
Dividers Source
Content property of the author
