With just five ingredients you can make your own tasty and healthy treats. You know exactly what goes into them and that’s always a bonus in my book. Preservative free, they can be kept in the fridge for up to a week.
Pumpkin is high in potassium, low in calories and is a great source of fiber. It is also soothing for an unsettled stomach.
Ingredients:
1 cup of coconut flour and 1 cup of buckwheat flour. 1 egg, 1/4 cup of unsweetened, smooth peanut butter and 2/3 of a can of pumpkin puree.
Directions
Preheat oven to 375 Degrees F. Combine all the ingredients into one bowl and mix with a spoon until the mixture resembles a dough-like consistency. Form a ball and sprinkle coconut flour lightly on surface. Roll out as you would cookie dough and cut your shapes out with your chosen cookie cutter. Note: if the dough is too wet, just add more coconut flour, if the dough is too dry, add more pumpkin. Bake for around 20 minutes, allow to cool, then place in an airtight container. They will last for a week. Simple, easy, fast and tasty!