Ingredients:
· 1 cup canned pumpkin
· 1 cup coconut flour
· 1 egg
· 4 tbs chicken stock
Directions:
1. Into an electric mixer add together all ingredients. Mix until well combined.
2. Transfer to a parchment lined countertop or cutting board and roll out to about ½" thick dough.
3. Cut out treats with a small round cookie cutter (I used a small plastic container – upside down) then bake at 350 degrees for about 30 minutes.
Store treats long term in the freezer or up to about a week in the refrigerator.
Sensitive little tummies deserve home-made treats too!