Living on a 2.5 acre organic farm in southeastern Massachusetts, growing and preserving food and cooking is largely my life. I recently realized that most of my songs have some reference to food or eating so I've decided to start sharing my recipes.
350 DEGREES - 20 MINUTES EACH SIDE.
2 1/2 C. Flour (I use King Arthur 100% Whole Grain Whole Wheat - NON GMO verified)
1/2 C Pumpkin
2 Tbls. Peanut Butter
1/2 tsp Salt
Mix the flour and salt together in a big bowl and then add the pumpkin, peanut butter, and eggs. (Should you need more liquid add a Tbls. of your choice of milk.) Pull together in a ball and roll out onto a lightly flour coated surface. Roll to the desired thickness - I go about 1/2". Cut with your favorite cookie cutter. Line a baking sheet with parchment paper. Parchment paper is the best medium to avoid overcooking or burning and it does not need to be greased. Bake 20 minutes on each side.
Pumpkin: If you don't have pumpkin experiment with something of the same texture: a winter squash, mushed and very well drained zucchini, applesauce, or cooked and mashed carrots
Peanut Butter: If you don't want to use peanut butter, try tahini or almond butter.
Eggs: You can replace 2 eggs with 2 Tbls. ground flax seed and 6 Tbls. water - let set for 5 minutes before mixing with the other ingredients.
Flour: I've never tried these with a gluten free flour so I can't comment on that.