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