October 31, 2012

Pumpkin Breakfast Cookies – Gluten-Free Snacks for Kids

Name: Pumpkin Breakfast Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 2 ripe bananas; 1 cup pumpkin puree; 1/3 cup Greek yogurt; 1/3 cup Swerve Sweetener (or granulated erythritol); 1/2 tsp ground cinnamon; 1/4 tsp ground ginger; 1/8 tsp ground cloves; 1 1/2 cups oat flour ((I used Bob's Red Mill)); 1 1/4 cup gluten free oats; 1/3 cup raisins; 1/3 cup mini chocolate chips

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Notice anything different about this post? No? Look closer. Look at the photos. Don’t they look more interesting, more dramatic, less “well-lit, bright and cheery Carolyn type photos”? Well, maybe it’s not that obvious, but it’s definitely a bit of a departure for me. See, I had my one-on-one lesson with fellow blogger and photographer extraordinaire, Brian Samuels of A Thought For Food. It was a lovely way to spend the mid-day, and it certainly was informative. One the one hand, it showed me that I actually do know a fair bit about photography, food styling and composition. On the other hand, it showed me that there is a lot to learn and a lot of things I could be doing differently. And I took home some great pointers and am absolutely determined to get a new, not overly expensive lens that I think will really help as I try to move forward.

I presented Brian with quite the challenge when I brought over these Pumpkin Breakfast Cookies for our little photo shoot, because they aren’t the prettiest cookies I’ve ever seen. I might even call them downright ugly; a blah shade of beige and kind of lumpy to boot. They were an experiment for my kids as a gluten-free breakfast treat, and from all accounts, they tasted quite good. The kids ate them happily as both breakfast and after-school snack so they certainly served their purpose. They are packed full of goodness, with bananas, pumpkin, raisins, oats, oat flour and mini chocolate chips. But attractive…not so much.

Brian rightly suggested we take the focus off the cookies and play with other aspects of the set up, and we had a lot of fun with it. We used his camera and mine, and I played with the lens I am hoping to get for Christmas, which allowed me to focus in on one part of the photo and have everything else very out of focus. Apparently this same lens will help me in lower light situations, a good thing as we head into winter. I am not sure I will be able to wait for Christmas!

He also got me out of my comfort zone and had me take shots in portrait orientation. Although I turn my camera on its side for pictures of people a lot, I never seem to do it for food. I have a hard time getting the picture I want that way, but under his tutelage, I got more comfortable with it. I found that he used his natural light differently than I do, having it come from behind and throw interesting shadows into the photo, and this was sort of a revelation for me. We also tried some outdoor shots and shots that included hands holding the food as he kindly played hand model. In the end, I think I got some great photos and I have already been trying to put his tips into practice with my other recipes. I’m a touch limited until I can get that lens (itching, I tell you, I am itching to buy it now!), but it was really a worthwhile experience.

Pumpkin Breakfast Cookies

Prep Time

15 mins

Cook Time

14 mins

Total Time

29 mins

These cookies are not low carb, but they are a wonderful gluten-free snack or breakfast for kids.

Course: Breakfast

Cuisine: Breakfast

Servings: 18 Cookies

Ingredients

2 ripe bananas
1 cup pumpkin puree
1/3 cup Greek yogurt
1/3 cup Swerve Sweetener or granulated erythritol
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1 1/2 cups oat flour (I used Bob's Red Mill)
1 1/4 cup gluten free oats
1/3 cup raisins
1/3 cup mini chocolate chips

Instructions

Preheat oven to 325F and line 2 baking sheets with parchment paper.
In a large mixing bowl, mash bananas until creamy. Stir in pumpkin puree and Greek yogurt until smooth.
Stir in erythritol, cinnamon, ginger and cloves, and then stir in oat flour and oats until just combined.
Mix in raisins and chocolate chips.
Using two spoons, form dough into 18 mounds on prepared baking sheets. Press down with the bottom of a glass or measuring cup.
Bake 14 minutes, or until firm and lightly browned.
Remove from oven and let cool on pan.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Pumpkin Breakfast Cookies – Gluten-Free Snacks for Kids

Secrets to Keto Baking

Nutritional Disclaimer

Leave a Reply Cancel reply

Secrets to Keto Baking

Nutritional Disclaimer

Reader Interactions

Comments

Leave a Reply Cancel reply

Footer