Cleo's Pumpkin Dog Biscuits

By SewingDragonfly

Makes up to 75 small (1") or 50 medium biscuits

Ingredients

• 2 eggs
• 1/2 cup canned pumpkin
• 2 tablespoons dry milk
• 1/4 teaspoon sea salt
• 2 1/2 cups brown rice flour *
• 1 teaspoon dried parsley-optional

Preparation

Step 1

Preheat oven to 350°

In large bowl, whisk together eggs and pumpkin until smooth. Stir in dry milk, sea salt, and dried parsley if using. 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.

Roll dough out to between 1/4 inch and 1/2 inch thickness, depending on the size of dog you're making the treats for. Use biscuit cutter 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. Bake for 20 minutes. Remove from oven and carefully turn biscuits over, then bake an 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. Good for dogs who have allergies or cannot tolerate wheat.