Biscuits with cocoa and pumpkin seeds

Biscuits with cocoa and pumpkin seeds are perfect to match a cup of tea at breakfast.



50 g of pumpkin seeds

250 g of spelt flour

30 g of cocoa powder

1/2 teaspoonful of baking powder

1/2 teaspoonful of powdered cinnamon

a pinch of paprika

1 egg

30 ml of oil

10 ml of oat milk

10 g of brown sugar

1 spoonful of barley malt

50 g of dark chocolate

biscotti cacao semi zucca

Preheat the oven at 180°C. Place the pumpkin seeds on a tray covered with greaseproof paper and put the tray into the oven. Roast them for about 10 minutes. Let them cool.
In the meantime, put the flour, cocoa, baking powder, cinnamon and paprika in a big bowl. Using a mixer, beat the brown sugar, barley malt, oil and oat milk. Combine the eggs, one at a time, keeping on beating. Run the mixer at a lower speed and add the dry ingredients mixing until all the ingredients are well combined. Add dark chocolate cut into chunks and the pumpkin seeds.

Create a few balls with a spoon and lay them on a tray covered with greaseproof paper. Cook for 15-20 minutes until the biscuits with cocoa and pumkin seeds are slightly cooked externally. Let them cool.

biscotti cacao semi zucca

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