Whole Grain Cookies with Pumpkin Seeds

Ingredients

• 250 g delicate rolled oats
• 100 g coarse rolled oats
• 100 g coarse hulled oat flakes
• 200 g brown cane sugar
• 50 g beetroot syrup
• 250 g butter
• 1 Mango
• Vollkornmehl (as needed)
• 80 g pumpkin seeds
• 150 g honey

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Coarsely chop the rolled oats and oat flakes in a blender, then mix with the cane sugar in a bowl. Warm the beetroot syrup and butter slowly in a pot, stir well, then combine thoroughly with the oat mixture. Peel the mango, remove the flesh from the pit, finely puree it and fold into the dough. The mixture should be spreadable; add more whole grain flour if needed. Spread onto parchment paper on a baking sheet and flatten evenly to about 0.5 cm thickness. Sprinkle pumpkin seeds over the surface and press lightly.

3. 3.

   Bake in the oven for about 15 minutes until golden brown. While still hot, drizzle thinly with honey and allow to cool.

4. 4.

   Break into irregular pieces before serving or take as a snack.