Thursday, October 22, 2015

Pumpkin Flatbreads

Dear Turkey,

I tried one of these
From a $4 box and
Thought, I can make this


Pumpkin Flatbreads

Ingredients:
- 1 c whole wheat flour
- 1 c white flour
- 2 T brown sugar
- 1 t cinnamon
- 1 t baking powder
- 1/2 t salt
- 2 T flax seed (I used ground but you can use whole) soaked in 1/4 c water for a few minutes
- 2 T canola oil
- 1 T honey
- 1/2 c pumpkin (like, from a can)
- 2 T milk (I used soy original)

Instructions:
- Combine all ingredients in a big bowl and knead with your hands until a ball forms.
- Cover a cookie sheet/baking stone with parchment paper and smoosh/roll out the dough until the cookie sheet is mostly covered. Use a knife to score the dough into small squares if you want.
- Bake at 375 F for 15-30 minutes. I baked mine for 15 minutes and they were really soft and chewy, like a breakfast cookie that you could top with butter or cream cheese. You could also bake them longer and they would be more like a cracker (rolling them out thinner would help, too); these would also have a longer shelf life.

Enjoy,
Tofu

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