Spent Grain Skillet Cookie (with Raisins, Pumpkin Spice & Pumpkin Seeds)
Skillet cookie with spent grain, raisins, pumpkin seeds and pumpkins spice. Top with vanilla ice cream and eat straight out of the skillet.
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Servings: 2 servings
Ingredients
- 1 ½ sticks unsalted butter works out to ¾ cup, melted
- ¾ cup brown sugar
- 1 egg beaten
- 1 teaspoon vanilla
- ½ cup spent grain flour substitute with wheat bran flour, same quantity
- ¾ cup flour oat flour works too
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup toasted pumpkin seeds toast in a dry pan over medium heat
- ¼ cup golden raisins chopped
- vanilla ice cream for garnish
- Equipment needed: Cast Iron Skillet 8 inch
Instructions
- Heat up oven to 325 °F.
- In a mixing bowl combine the melted butter (melt in microwave for 1 min) and brown sugar. Whisk until well incorporated.
- Add the beaten egg and vanilla and whisk again.
- Add the spent grain flour (or wheat bran if substituting) and the regular flour, pumpkin spice, baking soda and salt.
- Mix until well combined.
- Chop the golden raisins and toast the pumpkin seeds if not already toasted.
- Fold in the raisins and pumpkin seeds (reserve several pumpkin seeds for garnish on top).
- Press the resulting dough into a small cast iron skillet (8 inch diameter) and garnish with the reserved pumpkin seeds.
- Bake for 20-25 minutes at 325 °F.
- Serve with vanilla ice cream on top and share:)
Nutrition
Serving: 1g
