Amazing little sugar-free delight

Christmas on a plate... 

Grain-Free Paleo Vegan Pumpkin Biscuits
Another little helper. I understand that it may be difficult to see members of your family or friends enjoying some great snacks and you feel left-out. Now you can enjoy a relaxing cup of tea and one little biscuits (and, if you have behaved, maybe two) and be part of the group. Why not share these little delights so they do not feel like they are missing out!
If you like a much stronger taste, you can sprinkle Raw Cocoa Nibs on the biscuits before baking. 
 
Serves: 20 Biscuits
Prep time: 5 minutes
Soaking time: 12 hours
Recipe:

• 250 g Almond (or Coconut) Flour
• 250 g Pumpkin (puréed, cooled)
• 125 g Chufas (Tiger Nuts, Ground)
• 75 g Flax/Linseeds (ground)
• 50 g Coconut Oil/Butter
• 30 g Arrowroot
• 4 eggs
• 2 tbsp Ground Coconut Meat (or desiccated)
• 1 tbsp Mixed Spice
• 1 tbsp Raw Cocoa Nibs (optional)
• 1 tbsp Psyllium Husks (optional, add extra fibre)
• 1 heaped tsp Cinnamon (ground)
• ½ tsp salt

 
Pre-heat your oven on 180˚c.
 
Mix all dry ingredients in a large kitchen bowl, and set aside.
In another bowl, mix all the wet ingredients, including the eggs and the melted Coconut Oil (or if you prefer a smoother taste, you can use Coconut Butter).
With a wooden spoon, stir the wet mix into the dry ingredients until well incorporated and a smooth batter forms. Add the Cocoa nibs now if required (for cookies-like biscuits).
Spoon the mix onto a parchment/greaseproof-paper-lined oven tray, using about 30–35g of batter.  Repeat 20 times or until all the batter is used. 
 
Bake the biscuits for 25–35 minutes. Once cooked, let to cool on a cooling rack.
 
Tip: use a toothpick to check if the biscuits are thoroughly cooked. It should come out of the centre clean.  

The biscuits should remain a bit chewy, but you can cook them more to give them a bigger crunch.