Pumpkin Pie Dog Treats

• Vegetarian
• Gluten free

• Produce

  • 1/2 Banana, Ripe
  • 1/8 cup Carrot
  • 1 tbsp Parsley, fresh
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1/2 Egg

• Breakfast Foods

  • 3/4 cup Rolled oats, gluten free

• Condiments

  • 1 tbsp Honey, raw

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/2 cup Gluten free flour

Found on littlechefbigappetite.com

Ingredients

• ½ cup gluten-free flour
• ¾ cup gluten-free rolled oats
• ½ cup pumpkin puree (not pie filling)
• ½ ripe banana, mashed
• ⅛ cup carrot, peeled and grated
• ½ egg, beaten
• 1 Tablespoon raw honey
• 1 Tablespoon fresh parsley, chopped
• ¼ teaspoon cinnamon

Directions

• Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper. Spray paper with cooking spray.
• Mix all of the ingredients together in a bowl until well combined. Spread the batter into the prepared pan and smooth to a ¼ inch thickness. Using a pizza cutter (or sharp knife), score the batter into 16 squares (3 lines horizontally and 3 lines vertically).
• Bake for 15 minutes, then rotate the pan and bake for an additional 10 minutes. Remove from the oven and allow to cool in the pan for 10 minutes.
• Using the parchment paper, lift the bars out of the pan and finish cooling on a wire rack. Use the pizza cutter to break the bars into 16 even squares. Store the pumpkin pie treats in a refrigerator. Since my dog is small, I froze half of mine to use at a later time.