Ingredients:
5 cups rolled oats, regular or quick
1 cup canned pumpkin puree
2 large eggs
½ cup applesauce
1 teaspoon salt
½ cup whole-wheat flour or oat flour
Optional breath freshener:
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
Instructions:
Preheat the oven to 300°F. Lightly grease a couple of baking sheets or line them with parchment.
In a food processor, using the mixing blade, grind the oats into a rough flour. Add the pumpkin, eggs, applesauce, and salt. Process until the mixture resembles a thick, somewhat coarse cookie dough.
Add whole-wheat flour or oat flour to an empty bowl. Coat tablespoon-sized scoops of dough with flour then roll each piece between your hands to make a round ball. Put the floured dough ball onto a prepared baking sheet, then flatten it with the bottom of glass (see notes).
Repeat until tray is filled with treats. Bake for about 50-60 minutes. The treats are finished when they’re lightly browned,
Remove from the oven and cool right on the pans. Store in an air-tight container.
Notes:
We recommend using organic ingredients when possible.
Each treat will be about 1½ inches in diameter and slightly less than ¼ inch thick. Treats can be baked closely together since the dough does not spread.
In order for these treats to keep for they need to be cooked until complete dry, and crisp all the way through. You can always put cooled treats back in the over to cook longer if they’re crisp enough. Dry, crisp treats can last for 6 months or more if stored in an airtight container.