Ingredients:

3 Tablespoons Gelatin

1/2 Cup Hot Water

1/2 Cup Pureed Berries

Method:

1) Place gelatin in hot water and stir until dissolved

2) Puree raspberries

3) Mix raspberries into gelatin mix

4) pour gelatin mix evenly into silicone moulds

5) Place in fridge until set

Ingredients:

2/3 cup pumpkin purée

1/4 cup peanut butter (no xylitol)

2 eggs

3 cups wholewheat flour

Method:

1) Preheat the oven to 280°C (350°F) and like a baking tray with baking paper.

2) mix all the ingredients together (much easier with an electric mixer) until they are fully combined. (If it’s a bit sticky add more flour and if it’s a bit dry add more pumpkin)

3) on a lightly floured surfavce roll out the dough and cut into shapes of your choice and place on the baking tray.

4) cook for 20-25 mins until the edges are golden brown.

5) leave to cool fully and enjoy!!

Extra notes:

If you don’t have pumpkin, sweet potato purée should also work fine and you can always substitute the flour for a gluten free alternative if needed!