Directions
Preheat oven to 330°F. Line cookie sheets with parchment paper.
- In a small bowl, mix pumpkin puree and egg. Add in oil and shredded apple, and stir until well combined.
- In a large bowl, mix rice flour, flax seeds, dehydrated food, and cinnamon.
- Add wet mixture to dry. Mix until a stiff dough forms.
- Roll out dough to about 1/4" thick onto a gluten-free floured surface. Cut into desired shapes and place treats on lined sheet pans.
- Bake for about 35-40 minutes or until lightly golden.
- Place on cooling rack for 2-4 hours. Store in fridge or freezer in airtight container.
Recipe Note
Gluten-free dough is notoriously sticky – spray your rolling pin with oil spray to keep the dough from sticking to it.
