"Mookies" aka muesli cookies are our version of breakfast cookies. We used to make these when we had the cafe in Surry Hills over 10 years ago, and due to popular demand have created some new Mookie recipes.
This one features our Pear & Pecan Baked Muesli With Huge Roasted Pecans & Naked Ginger and includes Pumpkin... to celebrate our recent arrival in the USA!
Prep time:10 minutes
Cooking time:20 minutes
Coconut oil, or butter, for greasing
1 cup unsalted, natural peanut butter
½ cup pumpkin puree (see notes)
½ cup maple syrup
2 medium eggs
1 teaspoon vanilla extract
2 teaspoon baking powder
¼ teaspoon sea salt
1 cup Farmer Jo’s Pear + Pecan Granola
Preheat the oven to 180℃ and line and grease a 22cm cake tin with coconut oil or butter.
Add peanut butter, pumpkin puree, maple syrup, eggs and vanilla to a large bowl. Whisk together with a fork until well combined, smooth and thick. Add in the baking powder, sea salt and the Farmer Jo’s Granola. Mix well to combine into a thick batter.
Scoop and press mixture into the prepared cake tin. Place into the oven and bake for 20-25 minutes, until the edges and top are golden brown.
Remove and allow to cool completely before removing from the tin and slicing into 8 wedges.
Notes / Tips:
To make pumpkin puree, remove seeds and skin from a kent or butternut pumpkin. Chop into rough 3cm chunks and place onto a large baking tray. Drizzle with a little olive oil, toss, then spread out onto the tray. Bake in a preheated oven for 25 minutes, or until pumpkin is soft. Place pumpkin into a bowl and mash with a fork until well pureed.
Reserve ½ cup for this recipe, then place any remaining into zip lock bags and into the freezer in ½ cup portions. Pumpkin puree can be used to bulk out veg in bolognese, curries and soups or to add a veg component to baked treats like muffins and brownies.
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