We like to visit ALL Recipes for some fun twists on dog treats but the favorite in our household is mainly grain free homemade pumpkin treats and we are going to be trying this recipe we found at a fabulous blog over at A Cozy Kitchen:
Grain Free Pumpkin Treats
2 1/2 cups garbanzo flour or chickpea flour (can be found at Whole Foods)
2 1/2 tablespoons peanut butter
2 large eggs
3/4 cup canned pumpkin puree
1. Preheat the oven to 300 degrees F. In a medium bowl, add the garbanzo flour, peanut butter, eggs and pumpkin puree. Mix until completely combined.
2. The dough will be sticky, so flouring everything is important: the wax paper, rolling pin, cookie cutter and your hands. Transfer the dough to the floured piece of wax paper and roll the dough to a 1/4-inch thickness. Cut out the cookies using a cookie-cutter of choice. Re-roll the scraps and cut out more cookies.
3. Transfer the cookies to a parchment-lined baking sheet. These cookies won’t spread so you can place them close together without worrying. NOTE: If you don’t want to roll out the dough, you can always scoop a teaspoon of dough onto a baking sheet, flattening the cookie a bit and baking it from there.
4. Bake the cookies for 30 to 40 minutes or until golden brown. Allow the cookies to come to room temperature on a cooling rack. Cookies will be good for up to 2 weeks in an airtight container.
Makes 16 cookies
Grain Free Pumpkin Treats
2 1/2 cups garbanzo flour or chickpea flour (can be found at Whole Foods)
2 1/2 tablespoons peanut butter
2 large eggs
3/4 cup canned pumpkin puree
1. Preheat the oven to 300 degrees F. In a medium bowl, add the garbanzo flour, peanut butter, eggs and pumpkin puree. Mix until completely combined.
2. The dough will be sticky, so flouring everything is important: the wax paper, rolling pin, cookie cutter and your hands. Transfer the dough to the floured piece of wax paper and roll the dough to a 1/4-inch thickness. Cut out the cookies using a cookie-cutter of choice. Re-roll the scraps and cut out more cookies.
3. Transfer the cookies to a parchment-lined baking sheet. These cookies won’t spread so you can place them close together without worrying. NOTE: If you don’t want to roll out the dough, you can always scoop a teaspoon of dough onto a baking sheet, flattening the cookie a bit and baking it from there.
4. Bake the cookies for 30 to 40 minutes or until golden brown. Allow the cookies to come to room temperature on a cooling rack. Cookies will be good for up to 2 weeks in an airtight container.
Makes 16 cookies
Peace, Love, Barks and TREATS FOREVER,
Cat
Sounds wonderful!
ReplyDeleteLily