In light of Pepper’s 10th birthday (it was actually yesterday), I decided to make him his favorite treat- homemade chicken & pumpkin dog biscuits. He absolutely adores them, more than even his beloved jerky treats. I’ve been contemplating making him a delicious banana & peanut butter cupcake –I’ve been working out the ingredients and haven’t figured it out yet-sorry Pepper for the delay.
Pepper’s Chicken & Pumpkin Dog Biscuits
1/2 cup canned organic pumpkin
1/2 cup chicken broth (reduced sodium)
1/4 teaspoon sea salt
2/3 cup scottish oatmeal or flax meal
3 1/2 cups organic brown rice flour or white rice flour
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs, chicken broth and pumpkin to smooth. Mix dry ingredients together in a separate bowl- rice flour, oatmeal, and sea salt (dried parsley is optional). Gradually, add the dry ingredients to the wet mixture- 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″ use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. This time around I used a bone & butterfly cutter. 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.
For an extra special treat for your furry friend, you can add a glaze on top of the biscuits after it has been cooled.
3 teaspoon carob powder
1 teaspoon honey
1 teaspoon vanilla
Makes up to 75 small (1″) biscuits or 50 medium biscuits
Recipe adapted from simmer till dawn – Cleo’s Pumpkin Dog Biscuits