Ingredients:
2 eggs
1 cup canned pumpkin (I pureed what was left after we scooped the insides out of the pumpkin we are carving this year)
1/2 teaspoon salt
2 1/2 cups rice flour (You can use wheat if that's all you have though)
2 eggs
1 cup canned pumpkin (I pureed what was left after we scooped the insides out of the pumpkin we are carving this year)
1/2 teaspoon salt
2 1/2 cups rice flour (You can use wheat if that's all you have though)
2 Tablespoons ground cinnamon
Directions:
1. Preheat oven to 350 degrees F (175 degrees Celsius).
2. Blend eggs and pumpkin together; add salt, flour and cinnamon.
3. Add water as needed to make the dough somewhat workable (We didn't need any).
The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl. You will need to mix this with your hands because it is too stiff for an electric mixer.
4. Roll to 1/2-inch thick.
5. Cut into shapes.
4. Roll to 1/2-inch thick.
5. Cut into shapes.
6. Place 1" apart on ungreased cookie sheet (they don't spread at all though but you do want to have airflow around the cookies, so closer than that will work - just don't let them touch!).
7. Bake for 15-20 minutes on one side, then turn over and bake another 10-15 minutes.
**Recipe adapted from Food.com
7. Bake for 15-20 minutes on one side, then turn over and bake another 10-15 minutes.
**Recipe adapted from Food.com
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