Seed Preparation: Start by measuring out your sesame and pumpkin seeds. These seeds are chosen for their nutritional value and their ability to add a satisfying crunch to your cookies.
Banana Pulp for Sweetness:
Use banana pulp for its natural sweetness and as a binding agent. This not only enhances the flavor but also keeps the cookies together without the need for added sugars or binders.
Combine Ingredients: In a large mixing bowl, mix together the sesame seeds, pumpkin seeds, banana pulp, and a pinch of salt. Stir until the mixture becomes uniform and sticks together, forming a dough-like consistency.
Shaping the Cookies: On a baking sheet lined with parchment paper, spoon out portions of the mixture. Gently flatten each portion to shape them into cookies. This is your chance to customize the size and thickness according to your preference.
Baking: Preheat your oven to 180°C (350°F). Place the baking sheet on the lower rack and bake for about 15-20 minutes, or until the cookies are golden brown. This not only cooks the cookies but also enhances their flavors and textures.
Cool and Enjoy: Allow the cookies to cool on a wire rack before serving. This step is crucial for achieving the perfect texture. Enjoy these gluten-free seed cookies as a wholesome snack or a healthy treat alongside your favorite beverage.
Conclusion:
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