Not all pups like peanut butter. Our kids LOVE peanut butter. However, I've met lots of pups who will snub any treat made with peanut butter. With that in mind, I wanted to create a recipe that's peanut butter free. In the weeks ahead, we'll be creating more.
In the process of experimenting with this dough, I totally forgot to get a photo with all of the ingredients in the bowl.
Dork moment. I have lots of those.
In a mixer or bowl, add 1 cup plain mashed pumpkin, 1 egg, 2 1/4 - 2 1/2 cup flour, 1/4 cup warm water, 1 teaspoon cinnamon, 1/3 cup plain oats and 2 teaspoons baking powder. Mix well. The dough shouldn't be too stick or too dry.
Flour your counter and the dough. Roll to the thickness of pie crust to a hairline thicker.
Bake at 350 degrees for 22 minutes. That time may vary for you depending on your oven. When done, the biscuits will be a light golden brown. Once cooled, let the biscuits sit for 24-48 hours for total crunchiness. Or, serve as is for a softer baked biscuit.
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