Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, thoroughly mix the cooked, mashed pumpkin puree, cooked, mashed carrots, unsweetened applesauce, and the egg until well combined.1 cup Cooked, Mashed Pumpkin Puree (plain, unsweetened), 1 cup Cooked, Mashed Carrots, 1/4 cup Unsweetened Applesauce, 1 Egg
- Gradually add the whole wheat flour (or your chosen gluten-free alternative) to the wet ingredients. Stir until a thick, dough-like consistency forms. It should be slightly sticky but manageable.1/2 cup Whole Wheat Flour (or Gluten-Free alternative like oat or rice flour)
- Lightly flour your hands or a clean surface. Place small portions of the dough onto the prepared baking sheet, shaping them into small, flattened chew shapes (about 1/4 inch thick). You can also roll the dough into a log and slice it into bite-sized pieces.
- Bake for 20-25 minutes, or until the chews are firm to the touch and slightly firm around the edges. The texture should be dry but not brittle.
- Remove from the oven and let the chews cool completely on a wire rack before serving. This allows them to harden further.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze for up to 2-3 months.
