CLEO'S PUMPKIN DOG BISCUITS

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Make and share this Cleo's Pumpkin Dog Biscuits recipe from Food.com.

Provided by Mebriella

Categories     For Large Groups

Time 1h25m

Yield 50 serving(s)

Number Of Ingredients 6

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour (or wheat flour)
1 teaspoon dried parsley (optional)

Steps:

  • Preheat oven to 350.
  • In large bowl, whisk together eggs and pumpkin to smooth.
  • Stir in dry milk, sea salt, and dried parsley (if using, optional).
  • Add 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 between 1/4 - 1/2″ - depending on your dog's chew preferences, - and use biscuit 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, a quick up-and-down movement with fork, lightly pressing down halfway through dough.
  • Bake 20 minutes.
  • Remove from oven and carefully turn biscuits over, then bake 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. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
  • Makes up to 75 small (1″) biscuits or 50 medium biscuits.

Nutrition Facts : Calories 33.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 7.7, Sodium 22.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.3, Protein 0.9

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