It may be the Chinese Year of the Dragon, but at Bmore Energy it’s the Week of the Dog! In search of a recipe for the K-2 Wags-n-Whiskers After-School-Enrichment class I teach, this recipe pawed its’ way to the top. (I can’t stop cooking–will someone please relieve me of my measuring cups?) These biscuits are easy to make, healthy and yummy (just ask Lucy). Happy baking, hon!
PUMKIN DOG BISCUITS
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
Preheat oven to 350 degrees F.
In a 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. If the dough is too crumbly, add about a 1/4 cup of water and blend thoroughly. Turn out onto a lightly floured surface (can use the brown rice flour to flour surface and rolling pin) and if dough is still rough, knead and press to combine.
Roll dough between 1/4″ to 1/2″ thick and use cookie cutters to create shapes. Gather and re-roll scraps as you go. Place shapes on cookie sheet, with or without parchment paper. If desired, press fork patterns on biscuits before baking, lightly pressing in a quick up-and-down movement, halfway through dough.
Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake an additional 20 minutes. Allow to cool completely on rack before letting your pup try them.
Yield: depends on the size of the cookie cutters, I got about 3 dozen with medium sized cookie cutters.
According to the my source Simmer Till Done, http://simmertilldone.com/2009/10/07/retriever-retriever-pumpkin-eater, brown rice flour gives the biscuits crunch and promotes good dog digestion.