Tasteeee Tuesday: Pumpkin Biscotti Gluten Free

Bi...scotti...

for doggies AND their HUMANS !

2 eggs

½ cup of plain canned pumpkin

2   ½ cups of gluten free flour mix **

½ tsp sea salt

1 teaspoon vanilla 

½ cup of honey

¼ cup of water

2 TBSP canola oil

1 tsp cinnamon

¼  tsp of baking powder

¼  tsp of baking soda

Preparation

Preheat your oven to 350 degrees F.

Combine all the ingredients in a bowl and blend well.

You want a workable dough which you can then divide  into two equal pieces. Depending on the humidity, you might need to add a bit of “GT flour mix ” to make the dough NOT too sticky.

Shape the dough into two  logs, about 3 inches wide and 12 inches long. Flatten on top. Place about 4 inches apart on baking sheet. We like lining our sheets with parchment, but you can use a silicone sheet or a non stick foil.  [easy peasy clean up!]

Bake the “loaves” for 35-45 minutes or until firm

Cool for a 6-8  minutes, and then

Slice the dough into biscotti-,use a serrated knife, cut on the diagonal--  slices about 1/4 to 1/2 inch in thickness.

Bake for another 20 minutes or so. If you want these to be crunchier, turn off the heat and leave them in the oven for another 10 minutes or so.

For the HOOOOOMANS…. You can sprinkle sugar and cinnamon on the slices as they “firm up”.

Cool and store in a sealed container. I store them in the freezer for long term use, or in the fridge for use within the week.

(this is my gluten free  baking “flour” mix :

1 cup sorghum flour (or brown rice flour)

+ 1/2 cup buckwheat flour

 + 1/4 cup tapioca starch

+ 1/4 cup quinoa flour)

These are proportions that you can double or triple… I like mixing a large amount and storing it ion my freezer for use.



a Note to my friend Bacon... I am sorry, she made me use your likeness... for a recipe with NO BACON in it!!!! DRAT. 



Yes, if you are too too to make them, you can buy them at BARK IN THE PARK!!!!!  It's comingggggg!!!!


'vie