let's pawty

Sponsored by Ristorante Massimo

1 C pure pumpkin (not pie filling) 1/4 C honey 1/4 C water 1/8 C canola oil 1 egg beaten 1 t vanilla 4 C whole wheat flour 2 t ground cinnamon

Preheat oven to 350. Stir pumpkin, honey, water, oil, egg & vanilla together in bowl. Whisk flour & cinnamon together in separate bowl.

Slowly combine dry ingredients into the wet with mixer.

Knead dough with hands till it forms a ball. Divide ball into 2 equal parts.

Lightly spray a baking sheet with non-stick spray. Form each dough ball on baking sheet into a slightly rounded rectangle about 1” thick.

Place loafs about 2” apart & bake for 35 minutes. Leave on baking sheet & cool on wire rack for 30 minutes. In the meantime, lower oven temperature to 300°. Slice loafs into ½” slices.

Place slices on baking sheet & bake 20 minutes; flip over & bake for another 20 minutes till hard.

Note: Recipe will last for several weeks. Store in freezer for up to 6 months.

Pumpkin Biscotti Dog Treats. Photo by Mama Harris’ Kitchen

Bravo Cane… Bene Cane Sit… Sedersi Stay… Restare Come… Venire Shake… Scuotere Cookie… Biscotto