3 1/2cupswhole wheat flour or substitutesee list for substitutes
1can pumpkin100% pumpkin puree, never pumpkin pie mix
1/2cupwheat germ
1/4cupcoconut oil
1egg
Instructions
Preheat oven to 250°F (use convection if you have it)
Combine all ingredients and mix until the dough has 'play-dough' texture.
Roll out dough on a floured surface to 1/4" thick and either cut into shapes with a knife or with a cookie cutter.
Place on a baking sheet and bake for 2 hours to fully dry out. To ensure that the treats are dry enough, break one. If there is any flex or softness to the treat, put them back in the oven. They should be very crisp!
Notes
By dehydrating them at 250°, I have not had a problem with these getting moldy at room temperature. But, since this recipe makes so many I freeze at least half of them just to be sure.Always be sure to use 100% pure pumpkin or pumpkin puree, never pumpkin pie mix as it may contain unhealthy additives