Pumpkin Dog Biscuits

Prep: 20 min | Cook: 40 min
Yield: up to 75 small (1 inch) biscuits or 50 medium biscuits

Ingredients

• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 teaspoon sea salt
• 2 tablespoons dry milk
• 2 1/2 cups brown rice flour*
• Water

Instructions

1. Heat oven to 350 degrees F.
2. Blend eggs and pumpkin together; add salt, dry milk, and flour.
3. Add water as needed to make the dough somewhat workable.
4. The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
5. You will need to mix this with your hands because it is too stiff for an electric mixer.
6. Roll to 1/2 inch thick. Cut into shapes. If desired, make a design with fork tines down the centers of the biscuits. Place 1 inch apart on ungreased cookie sheet.
7. Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

Notes

* 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.

Attribution

Photo credit: Can Stock Photo / rojoimages