Ingredients:

• 30 g quinoa flour
• 50 g buckwheat flour
• 20 g millet flour (or grounded millet flakes)
• 170g pumpkin (I use cubes from the freezer)
• 50g cacao nibs or dark chocolat
• Pinch of salt (Himalaya or Celtic Sea salt)
• 1 tsp of baking soda (the one to cook!)
• 5 tbsp extra vierge coconut oil
• 4 tbsp maple sirop
• 1 flax egg (made with plantbased milk)
• ¾ tsp of cinnamon (ceylon)
• ¼ tsp grounded ginger
• ¼ tsp grounded or grated nutmeg

Preparation

1. Heat up the oven to 175° C
2. Steam the pumpkin cubes and mash them until they are soft
3. Put all the dry ingredients (except the cacao nibs or chocolate) in a bowl and mix well:
   • Buckwheat, quinoa, millet flour
   • Baking soda
   • Spices
4. Put all the wet ingredients in another bowl and mix well:
   • Maple sirop
   • Coconut oil
   • Flax egg
   • Pumpkin mash
5. Add the two bowls together, mix well and add the cacao nibs (or chopped chocolate)
6. Put baking paper on a baking tray and use to soup spoons to make the cookies
7. Bake 12 minutes in the oven until they are ready

Enjoy!