Pumpkin Crescent Cookies
Pumpkin Crescent Cookies - Tender vegan crescents with a nutty touch
Healthy, because
Even smarter
Nutritional values
Pumpkin seeds contain the essential amino acid tryptophan, a precursor of serotonin, which regulates mood and appetite. Converted into the sleep hormone melatonin, the substance makes it easier to fall asleep. In addition, they benefit bladder and prostate health, because phytosterols, selenium, potassium, and zinc reduce the development of inflammation of the bladder and also strengthen its muscles.
If you do not have pumpkin seeds at home, you can bake instead Pumpkin Crescent Cookies also such as walnuts, hazelnuts, or almonds - the preparation remains the same. The pumpkin seed oil you can then also replace with walnut, hazelnut, or almond oil.
(Percentage of daily recommendation)
| Calorie | 65 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 25 mg | (1 %) | ||
| Calcium | 2 mg | (0 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 8 ozs Pumpkin seed
- ½ Vanilla bean (or 1 tsp vanilla extract)
- 7 ¼ ozs Spelt flour (Type 630)
- 3 ½ ozs Powdered sugar from Raw cane sugar
- 1 generous pinch salt
- 1 Tbsp Pumpkin seed oil
- 6 ¼ ozs vegan Margarine
Kitchen utensils
Preparation steps
Finely grind pumpkin seeds in a blitz chopper. Cut vanilla bean in half lengthwise and scrape out the pulp with a knife.
Knead both with flour, powdered sugar, 1 pinch of salt, pumpkin seed oil and margarine to a smooth dough, if necessary add a little cold water. Form into 2 rolls and chill for about 30 minutes.
Cut each dough roll into 25 slices and form them into small croissants. Place the pumpkin croissants on two baking sheets lined with baking paper and bake one after the other in a preheated oven at 180 °C / 350 °F for approx. 10 minutes until light golden brown.
