Black Cherry, Beet, Pumpkin Pellets
1 c pitted dark cherries
1 c pumpkin puree - organic (you can also substitute sweet potato puree)
1 tbsp Red Palm oil
1 tbsp sesame seed puree (tahini)
1 tbsp unsalted, organic almond butter
2 tbsp cooked pureed beets
1/4 c cooked, pureed cooked apple cranberry
1/3 c coconut flour
1/3 c almond flour
1 tbsp reduced sodium, aluminum free baking powder
2 tbsp organic celery seed
Put all Wet Ingredients into food processor together and mix to creamy consistency.
Add Dry Ingredients and mix thoroughly. Consistency should be like a quick bread.
Heat oven to 350 deg F.
Cover a baking sheet with parchment paper and using a piping bag, pipe out small chips approximately size of a large garden pea.
Bake on low rack for 10 min then high rack for 10 min. Switch racks if you are doing two pans.
Remove from the pan with a spatula and place in an open container to cool.
Leave in the open container, in the refrigerator, and toss the pellets once a day for the next several days to allow them to dry out and get hard.
Can be served soft (as soon as they cool) but they seem to like them best when hard and crunchy.