Monday, November 5, 2012

No Guilt Pumpkin Raisin Clusters

The time between Halloween and Thanksgiving is for pumpkin eating, if you ask me.  These are my favorites, and are completely totally healthy and still amazingly tasty.  I can't call them a cookie, though.  They are a breakfast substitute, a mid-morning snack, a tea time treat. Pretty cakey. A cluster. They're originally from this book, but with my changes (in parenthesis) they are even better.  I have them on hand a lot, when I'm starving, and can't put my baby down (that sounds like merely an expression, but it ain't).

Holly's Pumpkin Raisin Clusters

4 tablespoons butter (I use a half cup of applesauce)
1/4 cup honey (I used agave)
1 egg
1 cup canned or pureed cooked pumpkin (I used organic, canned)
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup raisins (I have also used dried cranberries and cherries to great success)
1/2 cup pecans or walnuts (I omit)

Preheat oven to 350 degrees.  In a mixing bowl or blender, combine butter (applesauce), honey (agave), egg, and vanilla.  Add pumpkin, and blend until incorporated.  In a separate bowl, combine flour, wheat germ, rolled oats, baking soda, cinnamon, ginger, and nutmeg.   Mix into wet mixture.  Add raisins and nuts, until just combined.  

Drop batter by tablespoons on a cookie sheet lined with parchment or silpat.  Bake 15 minutes(ish) or until top seems firm.  Yields about 2 dozen.


Emmett Katherine said...

There are so many recipes in the blogging world that use pumpkin lately. Ive only ever had pumpkin pie- maybe it's time to branch out a little!

Unfurled said...

For sure! Get more pumpkin in your life. You won't regret it.