Ingredients
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.
***TIP**
Brown rice
flour gives the biscuits crunch and promotes better dog digestion. Many dogs
have touchy stomachs or allergies, and do not tolerate wheat.
***TIP***
Optional to
cookie cutter ... shape dough into a log and slice 1/4" portions
