This week’s theme on BM is so interesting. Two of the bloggers send ingredients to each other and the other person has to cook with the ingredients received. I was paired with PJ of Seduce Your Tastebuds. She is such a sweet person and a very good friend of mine. When we meet, we both talk a lot. We are the most talkative persons of the BM group. She is so good at making healthy recipes and I usually envy her for that. As you know whatever I make, they are not at all healthy and I couldn’t stop myself from doing it. So when I was paired with PJ, I was expecting healthy ingredients from her so that I too get an opportunity to make something healthy. And yes, I guessed it right. She sent me three beautiful ingredients. The first one of the batch is these beautiful pumpkin seeds.
After starting my paleo diet, snacks are what I miss most. When I go for walk, I crave for something crunchy and savoury when I cross vada stalls. Even when I bake cakes or cookies, I don’t crave that much. I make them every week, but still I can stay away from them, but snacks, I miss them a lot. So when I saw pumpkin seeds from PJ, I wanted to make some savoury cookies with them. Seeds and nuts are accepted in paleo and so I didn’t have any problem in using them. For my first attempt, I paired them with cashews and made the dough entirely with ghee. And I crossed my fingers. As expected, the cookies spread too much and cake out very soft and crumbly. They were more like cookie crumbs than cookies. But still it was so tasty and we used a spoon to enjoy it.
But I was determined to make proper cookies out of these seeds. I also read some paleo cookie recipes online to get a general idea. And this recipe was developed based on those recipes. This dough uses almond flour and pumpkin seeds. Usually eggs are used to bind dough and batter in paleo. But as I am trying to make it egg free too, I used just milk and some cheese. This time, the dough I made looked right and I shaped them and placed them in oven and had my fingers crossed. The cookies took long to bake but when I tried the first bite, I was in heaven. These cookies taste so much like our masal vadas. And made of totally healthy ingredients, finally I was happy that I made a healthy dish. I think they even look like masal vadas. Next time I will try adding some chopped onions to make proper paleo masal vadas. If you are on paleo and are craving for some delicious snacks, make this. You will never regret it. I promise!!
Makes 10 Cookies
Almonds – 1/2 cup
Pumpkin Seeds – 1/4 cup
Mozzarella Cheese – 25 gm
Ghee – 1 tsp
Salt – 1/4 tsp
Red Chilly Powder – 1/2 tsp
Fennel Seeds – 1 tsp
Baking Powder – 1/8 tsp
Milk – 1 tbs
Soak almonds for 12 – 16 hours.
Wash and spread it out on a baking tray.
Bake at 150°C until dry and crisp.
Allow it to cool completely.
Preheat oven to 175°C.
In a mixer jar add roasted almonds and pumpkin seeds.
Pulse the mixer until they are ground to a coarse powder.
Transfer to a mixing bowl.
Add salt, red chilly powder, baking powder and fennel seeds.
Add grated cheese, ghee and mix well.
Add milk and mix to form a slightly crumbly dough.
Divide into ten equal portions and shape each into a cookie.
Arrange them on a greased tray and bake for 20 – 25 minutes or until firm to touch.
Remove from oven and let them cool on the tray.
Store in airtight jar.
Disclaimer: I am not a nutritionist or a dietitian. The recipes and ideas I share are the part of vegetarian paleo diet I have been following. I wouldn’t say that this is authentic paleo as paleo consists of meat and very less milk. This one is for those vegetarians who don’t even consume eggs.
Take a look at my Vegetarian Paleo Recipes for an idea of what to cook for the diet.
Egg Free Pumpkin Seeds Cookies Recipe
- Almonds - 1/2 cup
- Pumpkin Seeds - 1/4 cup
- Mozzarella Cheese - 25 gm
- Ghee - 1 tsp
- Salt - 1/4 tsp
- Red Chilly Powder - 1/2 tsp
- Fennel Seeds - 1 tsp
- Baking Powder - 1/8 tsp
- Milk - 1 tbs
- Soak almonds for 12 - 16 hours.
- Wash and spread it out on a baking tray.
- Bake at 150°C until dry and crisp.
- Allow it to cool completely.
- Preheat oven to 175°C.
- In a mixer jar add roasted almonds and pumpkin seeds.
- Pulse the mixer until they are ground to a coarse powder.
- Transfer to a mixing bowl.
- Add salt, red chilly powder, baking powder and fennel seeds.
- Add grated cheese, ghee and mix well.
- Add milk and mix to form a slightly crumbly dough.
- Divide into ten equal portions and shape each into a cookie.
- Arrange them on a greased tray and bake for 20 - 25 minutes or until firm to touch.
- Remove from oven and let them cool on the tray.
- Store in airtight jar.