Nina cook Praises of biscuits, you can eat as much as you want. No sugar, but it is a little bit of honey, and a lot of of a pumpkin (yes, really) for something sweet. And chocolate is the Way to Go-chocolate from Lidl is made from 100% fair trade and 100% traceable. Bye Bye guilt! What else do you need? (for a +/- 10 biscuits)

200 g (flespompoen (butternut), peeled and diced
80 g of flour
50 g of oat flakes
2 tsp baking powder
1 tbsp of sunflower oil
4 dried dates, finely chopped
1 tbsp honey < / li> 40 g pecan nuts, roughly chopped
50 grams of semi-sweet chocolate, coarsely chopped
this is how you make it:

1. Cook the diced pumpkin and cook until tender in boiling water. Drain and mash to a fine puree. Allow it to cool completely.
2. Pre-heat the oven to 180°C. line a baking tray with baking paper. Do all of the rest of the ingredients and the pompoenpurree, but the nuts and the chocolate in a bowl and knead into a smooth dough. Just add some flakes to it if the dough is still too wet.
3. Make small balls from the dough and place them on the baking sheet. Press it a bit flat. Press the nuts and chocolate lightly, and put in 20 minutes in the oven. Remove the cakes from the oven and allow to cool.

‘d Rather have a cookie with lunch? Try onzecouscouskoekjes with the avocado hummus.

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