This cookie recipe from Louise Gagnon, author of the book "Sous le charme des courges et des citrouilles" is seasonal and delicious with pumpkin and dried apricot. A great snack to enjoy with your afternoon tea during the fall months.
Place the oven rack in the middle and preheat the oven to 375 ° F (190 °C) or convection oven at 350 °F (180 °C).
In a bowl, combine flour, baking powder and salt. Add dried apricots, walnuts and chocolate. Put aside.
In a mixer, beat the melted coconut oil and gradually add brown sugar until it becomes a light mixture. Add pumpkin, egg, vanilla and orange zest and mix well. Then, using a wooden spoon, add the dry ingredients.
Using a spoon, place the dough in balls on a baking sheet and bake for about 15 minutes. Remove from oven and let cool on the baking sheet for a few minutes, then transfer to a cooling rack. Repeat this process with all the remaining dough
How It's Made: Pumpkin Purée Recipe
It takes a 500g pumpkin to get 250mL of mashed pumpkin so you will need at least one 360g pumpkin for this recipe.
To make the puree, cut the pumpkin in two and scoop out the seeds and filaments. Bake it with the flesh side down at 375 °F (190 °C), until the flesh is tender (about 30 to 40 minutes). Let cool, and scrape the flesh.
Marchés Publics Montréal
Public Markets of Montréal (MPM), is a corporation of 250 members, vendors and merchants from the city's 15 markets whose goal is to honour the traditions of past public markets.