Recipe courtesy of The Seattle Barkery
From:
Food Network Magazine
PB and Pumpkin Pretzel Dog Treats
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 318
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 38
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 17
- Cholesterol
- 37
- Sodium
- 54
- Total: 50 min
- Active: 35 min
Ingredients
1 1/2 cups pure pumpkin puree
2 large eggs
1/2 cup peanut butter
6 cups chickpea flour
Directions
- Preheat the oven to 375˚. Line a baking sheet with parchment paper. Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined. Gradually beat in the flour until a stiff dough forms.
- Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan. Repeat to make 8 to 10 pretzels.
- Bake until the pretzels are golden brown, 12 to 16 minutes. Let cool on the baking sheet.