Tess in the kitchen
Pumpkin Spice Puppuccino
Pumpkin & Cinnamon Bisquits

Note frem Tess:
Mum likes to drink lattes and flat whites, but I can't get any as apparently I would be more hyper on caffeine, BOL! 
I decided to make a Pumpkin Spice Puppuccino as pumpkin spice is the in flavour just now. 
Mum said I would have some pumpkin puree left over and I shouldn't waste it. 
So, I rustled up some bisquits with the leftover puree, and the bisquits are even better dunked in the puppuccino. 
You can't see in the photos as it was difficult to capture but I am using Fred's personalised puppuccino cup.  

Ingredients:
160ml light coconut milk
140g pumpkin puree
1/4 tsp cinnamon

Method:
Blend all the ingredients together and serve. 

Storage:
This will keep in the fridge for 3 days.

Pumpkin & Cinnamon Bisquits

Ingredients:
180g pumpkin puree
180g rolled oats
35g plain flour
I medium egg
1 tsp cinnamon

Method:
1  Heat the oven to 160 fan and place baking paper onto a baking sheet.
2  Mix all the ingredients together to make a dough.
3  Place bite sized balls of the dough onto the baking sheet and flatten down with the back of a fork.
4  Bake for 30 minutes and remove from the oven.  Let them cool completely.

Storage:
The bisquits will keep fresh for 7 days stored in an airtight container in the fridge.
















Tags: Repawter, Tess