Pumpkin Dog Biscuits (gluten-free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pet Food
Serves: 18
Ingredients
  • 2-1/2 cups brown rice flour
  • 2 tablespoons flax meal
  • 2 eggs, lightly beaten
  • 3/4 cup canned pumpkin puree
  • 1/4 cup cold water, or just enough to make dough hold together
Instructions
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, combine brown rice flour and flax meal.
  3. In a medium bowl, mix eggs and pumpkin together until smooth.
  4. Add pumpkin mixture to brown rice mixture in two parts, stirring with a wooden spoon or spatula. Dough will be shaggy. Add water, a teaspoon or two at a time, until the dough comes together. Then use your hands to press the dough together.
  5. Roll dough between two pieces of waxed paper to about 1/4 inch thick or desired thickness. Remove top piece of paper, flip dough onto rice-floured counter or cutting board, remove waxed paper, and cut biscuits with a cookie cutter. Re-roll scraps and cut, repeating until all dough is used.
  6. Place biscuits on parchment-lined baking sheets. If desired, make a row of holes in dog-bone shaped biscuits by piercing the dough with the tines of a fork and moving the fork back and forth gently to enlarge the holes.
  7. Bake for 20 to 25 minutes or until the tops are completely dry. Flip biscuits over, rotate pans, and bake another 20 to 25 minutes or until biscuits are completely dry.
  8. Cool on wire racks. Store in airtight container.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2010/10/18/inspired-by-dogs-tamed-and-loved/