These pumpkin biscuits are perfect for the entire family — four-legged members included! They’re healthy, easy-to-prepare, and blissfully delicious!
1 can (15 ounces) pure pumpkin pureé or 2 cups fresh pumpkin
1 cup almonds
1 cup Brazil nuts
2 cups whole oat flour
1½ teaspoons ground cinnamon
Almonds and Brazil nuts are gluten-free, rich in vitamin E — and support eye health.
Alternative ingredients include hemp flour or quinoa flour, which can replace the whole nut flours. If you would like to make this recipe more sweet than savory, simple add ¼ cup local honey, and you will have a healthy treat your whole family can share.
Line a large cookie sheet with parchment paper. Grind almonds and Brazil nuts in a food processor until they form a flour. Add remaining ingredients and continue to process until thoroughly mixed.
Remove dough and form a large ball. Shape small pieces into balls and roll them in extra oat flour, if needed, and place on cookie sheet. As though you are making old-fashioned peanut butter cookies, gently flatten each ball.
Place cookie sheet in a cold oven, and turn on to 325°F, using the convection setting if available. When the oven reaches temperature, turn down to 175°F, and leave for 1½ hours. Turn the oven off and allow the biscuits to cool completely before storing in an airtight container or Ziploc bag.