How to make Pumpkin Dog Biscuits
2 eggs
1/2 cup canned pumpkin (or freshly cooked)
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour
1 teaspoon dried parsley (optional)
Preheat oven to 350f (180c).
In large bowl, whisk together eggs and pumpkin. Stir in dry milk, sea salt, and dried parsley (optional). Add brown rice flour gradually, combining with hands to form a stiff, dry dough. Turn out onto lightly floured surface and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 1/2″ depending if you you a large or small dog and use biscuit/cookie cutter to punch shapes. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool.before feeding them to your dog.
* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
Makes up to 75 small (1″) biscuits or 50 medium biscuits
These biscuits are a healthy everyday treat, and good for a dog with minor digestion issues.
