• 2 scoops (50g) Milky White Chocolate Muscle Mousse
• 50g ground almonds
• 50g gluten free plain flour
• 50g oats
• 1tsp gluten free baking powder
• 2tbsp milled linseeds
• 1tsp ground cinnamon
• 1tsp ground mixed spice
• 50g raisins
• 150g pumpkin puree (or butternut squash)
• 1 egg
• 75g unsalted butter, melted
• 2tbsp honey

• Preheat the oven to 160°C fan/ 180° conventional/ Gas 4. Line one or two baking sheets with baking parchment.
• Mix the Muscle Mousse, almonds, flour, oats, baking powder, linseed and spices in a large bowl and whisk briefly to combine. Stir in the raisins.
• In a separate bowl, beat the egg with a fork and stir in the honey and pumpkin puree, then drizzle in the melted butter and stir.
• Pour the pumpkin mixture into the dry ingredients and stir until well mixed and leave to rest for 5  minutes.
• Place tablespoons of mixture onto the parchment lined sheets, spaced apart and flatten slightly. Bake for 15 minutes until golden and transfer to a rack to cool. Repeat with the rest of the mixture – you should get about 20 cookies.

To make the pumpkin/ butternut squash puree

• Quarter the pumpkin/ butternut squash then de-seed and discard the fibrous inner. Carefully remove the skin with a knife then chop into roughly 20cm cubes.
• Steam for 15 minutes until tender then allow to cool slightly.
• Whizz in a food processor until smooth then keep refrigerated or freeze in batches.
• Alternatively, quarter the pumpkin and cut each quarter into about 3 wedges. Roast in a deep baking tray with 1cm of water for about 40 minutes or until tender then scoop out the flesh and process until smooth