Pumpkin Choccy Chippy Bikkies

As we do every Saturday morning these days, James and I were hard at work being 'markies', as I affectionally call it. We haul our wares to Randwick Farmers Market, set up our gazebo, hang our signs, and lay out our samples. It's a fun morning, and we're learning something new every week (yesterday's lesson was the importance of gazebo base pods in windswept Sydney).

We're making friends with the other 'markies', who I have to say, are some of the friendliest people around. They're funny, warm, and like a chat - and no, their smile is not just reserved for the customers. 

Another tick to the 'markies' is that they are incredibly generous. Yesterday we were given some potato bread, several gluten free cakes, and a whole swag of organic fruits and veggies (though we did barter the latter for a bag of our Breakfast Booster). Among our haul was a butternut pumpkin, and immediately I started craving my Pumpkin Choccy Chippy Bikkies. Admittedly they are not the healthiest, though we have them every few months, and so see them as a treat. Although we enjoy the sugar-free life, we're not total purists; the important thing is that we have broken the craving, and that to me is a success.

You might think pumpkin in biscuits is a bit strange, though it's a great egg substitute (great for vegans!), and also binds really well with coconut oil. The mixture is quite wet, though this results in cake-like biscuits, soft and pillowy in the mouth. Yum.

Pumpkin Choccy Chippy Bikkies

Pumpkin Choccy Chippy Bikkies

1 1/2 cups coconut flour
1/2 tsp baking powder
1/4 tsp bicarb soda
1/4 tsp nutmeg
1 1/2 tsp cinnamon
1/2 cup dark chocolate chips
2 tblsp Sri Lankan rapadura sugar*
6 tblsp pumpkin puree**
1/2 cup coconut oil

1. Preheat the oven to 170C (fan-forced)
2. Place all dry ingredients into a bowl and stir well to combine.
3. Add the pumpkin, and mix well. Then add the coconut oil and mix well.
4. Using a tablespoon, scoop one spoon of the wet mixture onto a lined baking tray, pressing down with a fork.
5. Bake for 12-15 mins. The biscuits are ready when they are bottoms are hard. Allow to cool, before serving. 

*Whilst we don't add sugar to our recipes, this unrefined sugar (found at Woolworths) gives these biscuits a nice 'afternoon tea' feel. Feel free to omit - the recipe will still be delicious, though more on the spice side, rather than the sweet side. 

**Boil pumpkin and mash. Alternatively, for sweeter taste, bake pumpkin for 30 mins or until cooked, and mash to a puree.