Energy-packed pumpkin cookies - vegan and gluten free

Left to my own devices, I rarely buy pumpkin. This isn't really deliberate, as I like pumpkin and enjoy it plain and mixed into dishes. Rather, it reflects a certain amount of laziness on my part at the time of purchasing (pumpkin is heavy) and when thinking about preparing it (because, you know, it takes a good minute or two to peel and cut up).

Luckily for me, I'm not left to my own devices with vegetable buying these days. Aussie Farmer's Direct have provided me with two pumpkins over my previous three deliveries (six weeks), pulling me out of my pumpkin avoidance and highlighting that, actually, pumpkin is really very easy to prepare and very versatile to use.

Protein-packed pumpkin cookies

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Incaberry oat breakfast bars

A week or so ago, I was delighted to see incaberries turn up on Orgasmic Chef and Hotly Spiced, blogs written by the charismatic Maureen (Orgasmic Chef) and Charlie (Hotly Spiced). I tried incaberries last year after seeing them at a local independent supermarket, and loved their tart-sweet taste.

Maureen and Charlie received their incaberries from Australian distributors of the product. After I left a comment on Maureen's post saying how much I'd enjoyed incaberries last year, and how much I'd love to play with them in baking, she kindly alerted the incaberry company to my comment. They, in turn, kindly sent me a sample of my own so I could experiment away.

This chain of events almost leads me to christen incaberries as berries of kindness. Thank you, all.

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