- Ingredients: Pumpkin puree, creamy peanut butter, eggs, ginger, coconut oil, gluten-free flour, oat flour, baking soda and bacon.

- Method:

• Preheat oven to 350°F.
• In a large bowl add 1 cup pumpkin puree and a 1/2 cup creamy peanut butter.
• Crack two eggs into the bowl.
• Add 1/2 cup liquid coconut oil.
• Grate 1tsp unpeeled ginger over the top.
• Whisk the ingredients together then add 1 1/4 cup gluten frre flour, 3/4 cup oat flour and 1 tsp baking soda.
• Mix well with a rubber spatula, then grab a baking tray and cover with parchment paper.
• Create a sheet of flour on your work surface and place your batter there.
• Use a rolling pin to roll the dough 1/2 an inch thick.
• Use cookie cutters to stamp out your biscuits.
• Bake for 15 minutes then remove from the oven.
• Make your glaze usgin 2 tbsp coconut oil and 1/4 cup reanut butter and heat together in the microwave for 30 seconds.
• Drizzle over the biscuits, sprinkle with bacon bits and feed to your four-legged friends.