2 ½ cups gluten free blend, oat flour or chickpea flour
1/2 cup pumpkin puree, canned or fresh roasted
2 large eggs
1/3 cup Ultra-Premium Extra Virgin Olive Oil (preferably high bio- phenol, 300 ppm+)
1-3 tablespoons water, chicken/beef or vegetable stock (enough to bind dough)
Preheat oven to 300F. Line a sheet pan or cookie sheet with parchment paper.
Mix the dry ingredients together in a large mixing bowl.
Combine all wet ingredients in a separate bowl, whisking until well blended. Add the wet ingredients to the bowl with the flour and then add just enough water or stock to bring the dough together, forming a heavy dough that can be rolled and cut, but isn’t soupy or sticky.
Turn dough out onto a lightly floured surface and knead together. Roll the dough into a rectangle approximately 12” x 14” x ¼ “ thick.
Cut into desired shapes and arrange on a parchment lined sheet pan. Continue rolling out the remaining scraps until all the dough is used. Bake for 50 - 60 minutes, until the biscuits are dry and hard.
Once cooled, they can be stored in an airtight container for up to two weeks or in the fridge in an airtight container for up to two months.