-2 eggs
-1/2 cup canned pumpkin
-2 tablespoons dry milk
-1/4 teaspoon sea salt
-2 1/2 cups brown rice flour (you can also use whole wheat flour, but rice flour is easier on their tummy)
-1 teaspoon dried parsley (optional)
-1/2 cup canned pumpkin
-2 tablespoons dry milk
-1/4 teaspoon sea salt
-2 1/2 cups brown rice flour (you can also use whole wheat flour, but rice flour is easier on their tummy)
-1 teaspoon dried parsley (optional)
Preheat oven to 350.
In a large bowl, mix the eggs and pumpkin until smooth. Mix the other ingredients in with it.
Lilly loves them! |
Roll it out on a lightly floured surface and roll it out to be between 1/4 and 1/2 inch thick. Use a cookie cutter or just cut them with a knife into strips. My daughter had a ball cutting these out and making tine marks with a fork in the middle.
Put them in the oven for 20 minutes and then flip them over and bake for another 20 minutes.
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