Ingredients
- 250 gr wholewheat flour
- 120 gr pureed pumpkin
- 60 gr firm silken tofu
- 60 ml soy milk
- 40 gr maple syrup
- 9 gr baking powder
- 3 gr cinnamon
- 2 gr ginger
- 1 gr nutmeg
- 1 gr salt
Preheat oven to 220ºC . Mix together the first 6 ingredients & set aside. Blend together the pumpkin, tofu & maple syrup until smooth. Add to dry ingredients. Stir in soy milk, 1 tb at a time, until the dough forms a ball. Roll out dough to 2 cm thickness. Cut with a cookie cutter. Bake for 10 minutes, or until golden. Serve immediately.
