I made these mini biscuits an age ago, and for some reason have only just got around to blogging the recipe. Vulpe went crazy for these – she loved them straight from the freezer, as she prefers so many things! The recipe is really straightforward and can be made without wheat flour if you prefer.This is a great way to use up leftover pumpkin, or canned pumpkin, or you can just use butternut squash or sweet potato if you prefer.
You can play around with the ingredients; it really depends on how much vegetable purée you start off with. To make a huge batch suitable for freezing, use 2 tins of canned pumpkin.
- 2 tins of canned pumpkin
- 3/4 cup oats
- 1/4 cup low salt vegetable stock/broth
- enough wholewheat flour or brown rice flour to make a smooth ‘dough’
Mix all the ingredients together until you have a dough that isn’t too wet, and isn’t too dry. Form into small golf ball size shapes and sit them on a baking tray lined with greaseproof paper. Dip a fork into some water and press down on top of each ball.
Bake for a long time on a low heat; about 2 hours on 100 degrees. Careful your pooch doesn’t steal any while you’re taking pretty pictures…