Not only is the signature squash of autumn great for decoration and a delicious addition to the dessert table, but it is also packed with powerful health perks.
Like their colorful companions, the sweet potato, carrot and butternut squash, pumpkins contain the antioxidant beta-carotene which, according to the National Cancer Institute, has been shown to play a role in cancer prevention.
Pumpkin is a great source of fiber and protein keeping you satiated and energized, aiding in weight loss and creating the means for a great pre-workout snack. Save a little extra for a post-workout muscle recovery because this seasonal squash contains high levels of potassium which can help restore the body's electrolytes after a workout.
Try out this soft and savory, gluten and dairy free cookie recipe below the next time you're looking for a healthy, pumpkin packed snack.
Oatmeal Pumpkin Chai Cookies
1 Cup Oat Flour
1 1/2 Cups Gluten Free Rolled Oats
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1 teaspoon Nutmeg
1 Packet of Chai Tea
1 Cup Pumpkin (fresh or canned)
1/3 Cup Honey or Maple Syrup
1/4 Cup Coconut Oil
3 Tablespoons Almond Milk
Preheat oven to 350 degrees.
In a large bowl, mix together all dry ingredients. In a separate bowl, stir together all wet ingredients. Add wet to dry and mix well to combine. On a greased baking sheet, add dough by tablespoon measure and gently press flat. Bake for 15-18 minutes until golden brown on outside. Allow to cool before serving.