Used some garden fresh purple carrots in this recipe, I almost didn’t have enough after the dogs got to them.
1 cup shredded Carrots
1/4 cup Peanut Butter
1/4 cup Pumpkin Puree
1 teaspoon Cinnamon
1 cup Buckwheat Flour
1. Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl mix all ingredients one at a time, kneading well after each addition.
3. Once dough is well mixed roll dough into 1/4 inch balls and place them 2 inches apart onto the prepared baking sheet. Press down on the tops to flatten.
4. Bake for 10 to 15 minutes. Cool and refrigerate.
Makes 2 to 3 dozen rounds.