Pumpkin Dog Biscuit Recipe
Stop giving your dog treats from China—they are killing them! It’s a bit of a hassle, but finding a dog biscuit recipe where you can control what is in them doesn’t take as much time as you think. You can make them in large batches and freeze them. Here is a Pumpkin Dog Biscuit Recipe that is healthy for them.
Brown rice flour gives the biscuits crunch and promotes better dog digestion, but you can use any flour that your dog is not allergic to. Many dogs have touchy stomachs or allergies, and do not, like many people, tolerate wheat. I purchased a reasonably-priced grain grinder for my KitchenAid mixer and I’m surprisingly pleased with its effectiveness. Now I can grind any grain I want to for recipes.
In general, you can find the grains/flours your dog will tolerate by searching for the breed in this Eat Right 4 Your Dog’s Breed handout: http://naturalhealthtechniques.com/veterinary_stuffblood_type_diet_for_dogs/
Now here’s that recipe:
- 2 Eggs ½ cup Canned or Processed Home-grown Pumpkin
- 2 tablespoons Dry Milk
- ¼ teaspoon Sea Salt (I use Celtic)
- 2 ½ cups Brown Rice Flour
- 1 teaspoon dried Parsley
- ¼ teaspoon Garlic Powder
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. Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (you can use the same flour that you’ve used in the recipe) and if dough is still rough, briefly knead and press to combine.
Roll dough between ¼ to 1/2″ thick—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 is 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 or storing.
Makes up to 75 small (1″) biscuits or 50 medium biscuits. Store at room temperature or in the freezer.