"Jen writes, "It smells just like you are baking a pumpkin pie while these are in the oven!"..."
INGREDIENTS
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2 TB. honey
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1 carrot, scrubbed and grated
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3/4 Cup pure pumpkin puree (not pie filling)
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1 over-ripe banana, mashed
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2 tsp. PARSLEY FLAKES
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1 tsp. PURE VANILLA EXTRACT
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1/2-1 tsp. CHINA CINNAMON
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1 egg, lightly beaten
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1 1/2 Cups raw rolled oats
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1 Cup regular or gluten-free flour (Jen uses a gluten-free all-purpose baking blend since her dog has allergies)
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Prep. time: 20 minutes
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Baking time: 25 minutes plus drying time
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Yield: 50-60