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dog biscuits

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Makes 36 large

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dog biscuits 0 Picture

Ingredients

  • 2 1/2 cups brown rice flour
  • 2 tablespoons flax seed
  • 2 extra large eggs, lightly beaten
  • 3/4 cup canned pumpkin puree
  • 1/4 cup smooth peanut butter
  • 1/4 cup cold water or a bit more, enough to make dough stick

Details

Preparation

Step 1

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Combine brown rice flour and flax meal in a large bowl. Mix eggs and pumpkin together in a separate bowl until smooth. Microwave peanut butter for 30 seconds until warm and pliable. Add to pumpkin egg mixture. Add pumpkin mixture to brown rice mixture in two parts, stirring with a wooden spoon or spatula. Add water slowly. Use your hands to pull the dough together.
Roll dough out between two pieces of waxed or parchment paper to desired thickness. (about 1/4" thick.) Remove top piece of waxed/parchment paper, flip dough onto brown rice floured counter, remove top piece, and then cut biscuits using desired cookie cutter. Re-roll and cut scraps until you’ve used every possible bit of dough.
Place biscuits on parchment lined baking sheets (or lightly greased with oil). If using a dog bone shaped cutter, gently press down, wiggle a little, then lift out.

Bake for 30 to 45 minutes, until the top of the biscuit has dried out completely. Let biscuits cool on wire racks. Store in an air tight container.

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