Directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a blender or food processor, mix blueberries, pumpkin and egg until well combined.
- In a large bowl, add spelt flour, flax seed meal and Grain Free Chicken Recipe. Combine well.
- Add pureed contents into the dry mix. Knead into a stiff dough, and add water if necessary.
- Roll out on a floured surface to ¼ inch thickness and cut with cookie cutters. Place on parchment paper-lined cookie sheets.
- Bake for 30 minutes and let cool. Refrigerate or freeze in airtight bags or containers until needed.
Recipe Note
If you don’t have a blender or food processor, you can mix the wet ingredients by hand. Use a fork to make sure the blueberries get mushed up properly.
