Naima & Kona's Autumn Pumpkin Treats
2 eggs
1/2 can of canned pumpkin (NOT pumpkin filling)
4 tbsp nonfat yogurt (we used nonfat Greek yogurt)
2 1/2 cups brown rice flour
1/2 tbsp cinnamon(optional)
dash of salt
1. Preheat oven to 350.
2. In a large bowl, combine eggs, pumpkin, yogurt, cinnamon, salt, and flour until you make a stiff, dry dough. It sometimes helps to mix in the flour gradually.
3. Depending on your preference, you can roll the dough 1/4 inch thick and use a cookie cutter for fun shapes. Another option is to roll the dough into 1/2 inch balls. Place shapes/balls onto a cookie sheet--no need to grease it beforehand.
4. Bake 20 minutes, flip the treats, and bake an additional 15 minutes.
I ended up doing a combination of shapes and the balls, and ended up decorating the balls with a checkered pattern I achieved with a fork. You can do this be pushing the flat side of the fork prongs in perpendicular patterns and flattening the ball a bit. These treats offer a lot of flexibility for all of you culinary artists out there--I think next time I'll try adding in peanut butter and maybe some bits of carrot. Either way, the treats have been a hit with the girls
The girls just about passed out in anticipation for the treats. Well. Naima did at least.
Dehydrate the heck out of them on the setting where you'd use to dehydrate fruits (135F, methinks) for 4-6 hours (use a timer) and then store them in a cool dark place in an airtight container and they'll last quite a while. If the treats are more than 1/4" thick, then you might have to dehydrate longer than that. I've never cross-hashed them like you did as I have a bunch of cutesy cookie cutters. Mini reindeers, rabbits and teddy bears are my favorite cookie cutters.
she loves them.
But I was very proud of my baby girl - she didn't eat the cookie until I said so...10 minutes later. 
