Cello and Hooch are coo-coo for coconut, so I decided to try a new recipe that includes both coconut oil and coconut flour. These treats are organic and grain-free.
- ½ cup broth (I make my own from boiling Bison meat from Whole Foods). If you do not make your own, be sure that the broth has no traces of onion or onion powder in it.
- ¼ cup organic coconut oil
- ¼ cup canned organic pumpkin (100% pumpkin – NOT pumpkin pie filling)
- 1⅓ cups organic tapioca flour
- ⅓ cup organic coconut flour
- ½ teaspoon sea salt
- 2 tablespoons nutritional yeast
- 2 tablespoons organic ground flaxseed
- 1 tablespoon organic fresh parsley
- Preheat oven to 400 degrees F. Use parchment paper to line a baking sheet.
- In a small saucepan over medium heat, bring the broth and coconut oil to a boil. Remove from the heat and whisk in the pumpkin.
- In a large bowl, stir together the tapioca flour, coconut flour, sea salt, yeast, flaxseed and parsley. Pour the broth mixture into the dry ingredients and stir until no traces of dry ingredients remain (the dough will become stiff).
- Roll the dough out on a lightly floured piece of parchment paper, to about ¼-inch thickness, and cut into desired shapes. I cut mine into 1-2 inch squares.
- Transfer parchment paper with cut treats to the prepared baking sheet, and bake for 15 minutes. When the timer goes off, leave the treats in the oven and crack the oven door until they are cooled completely (this will help them dry out a bit, and make them crunchy). Store in an airtight container at room temperature for up to 1 month, or in the freezer to keep longer.
Original recipe from Primally Inspired