Friday, December 7, 2012

Pumpkin Peanut Butter Doggy Biscuits


2 large Eggs
1/2 cup Canned Pumpkin Puree 
2tbsp Peanut Butter
1/4tsp Sea Salt
2 1/2 cup Brown Rice Flour
Small Cookie Cutters

Step 1:

Preheat oven to 350.

In large bowl, whisk together eggs, peanut butter and pumpkin to smooth. Stir in sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Step 2:

Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. 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 completely on rack before feeding to dog.

Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not tolerate wheat.

Optional to cookie cutter ... shape dough into a log and slice 1/4" portions