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Vickys Autumn Harvest Cookies, GF DF EF SF NF
Vickys Autumn Harvest Cookies, GF DF EF SF NF

Before you jump to Vickys Autumn Harvest Cookies, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit As Well As Healthy.

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You have to remember your parents telling you to make sure you eat your vegetables, that is mainly because this is extremely important for a healthy and balanced body. Potassium is among the things that you will locate in various vegetables, and naturally they also contain many various vitamins and minerals you will additionally need. For instance, broccoli has plenty of potassium to supply you with your daily recommended allowances. You will also find that a salad, made with spinach as opposed to lettuce, can provide your body with many more necessary nutrients.

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We hope you got benefit from reading it, now let’s go back to vickys autumn harvest cookies, gf df ef sf nf recipe. To cook vickys autumn harvest cookies, gf df ef sf nf you only need 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Vickys Autumn Harvest Cookies, GF DF EF SF NF:
  1. Take 60 ml melted coconut oil
  2. Take 60 ml golden syrup
  3. Take 90 grams gluten-free rolled oats
  4. Use 70 grams instant oats - the Quaker OatSoSimple Apple & Blueberry (2 packets) is delicious in these (they don't state gluten-free though) or you can just grind some rolled oats instead
  5. Use 45 grams pumpkin seeds
  6. Provide 35 grams dried cranberries
  7. Use 30 grams ground flaxseed
  8. You need 1 1/2 tsp pumpkin spice / mixed spice
  9. Provide 110 grams pumpkin puree
  10. Take 2 tbsp apple puree / applesauce
Steps to make Vickys Autumn Harvest Cookies, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
  2. Slightly warm the coconut oil and syrup together in a microwavable bowl - - https://cookpad.com/us/recipes/334096-vickys-homemade-golden-syrup-like-tate-lyles-gf-df-ef-sf-nf
  3. Add the dry ingredients and stir in so everything is coated in the oil/syrup mixture
  4. Now add the pumpkin and apple purees and mix again well
  5. Roll into ping pong sized balls and flatten down on the baking sheet (these cookies won't spread)
  6. Bake for 20 - 25 minutes (depends on how thin you press them) then let cool on the tray before storing in an airtight container
  7. I like to use this flaxseed mix available from Holland & Barretts, larger Tesco stores and also online. It's a resealable pack that stores in the fridge but it needs to be used within 6 weeks or the goodness is lost from the flax

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