Tess and Rufus in the kitchen
Pumpkin and Carrot Bites

We like this time of year as Mum and Dad bring lots of stuff back from the allotment. 
We currently have lots of pumpkins and Mum said we could use one in our recipe, it was a pumpkin or a beetroot!  BOL!  

Ingredients:
250g pureed pumpkin
150g grated carrot
150g plain flour
1 medium egg

Method:
1 Preheat oven to 180 fan.  Line a baking tray with baking parchment.
2 Mix everything together until combined (will be moist and makes a mess of your paws!).
3 Roll mixture into small balls and place on the baking paper.
4 Bake for 25 minutes and leave to cool.

Storage:
Will keep for up to 5 days stored in an airtight container in the fridge.