May 1, 2012
3 cups organic barley flour
1 cup The Honest Kitchen’s Preference
1 cup organic pumpkin puree (not pumpkin pie mix!)
2 tbs molasses
2 tsp ground cinnamon
2 tsp ground clove
2 tbsp organic virgin coconut oil
What to do
Mix everything together. Roll out to 1/5th of an inch and slice into 1/2 inch pieces. If you’re using a cookie cutter, the smaller your cookie, the better it cooks. Otherwise it stays a little moist. Bake at 360 for 30 minutes. You should get 4 cups of the 1/2 inch pieces.
Refrigerate for up to 3 weeks. You may also freeze these and thaw out for use as needed.