I thought I’d switch things up today and gear the recipe toward our furry canine friends. After all, they fill our lives with so much joy and meaning. So, the least we can do is treat them to a home baked biscuit every once in a while.
PUMPKIN DOG BISCUITS
Recipe by Tracey Stewart from Do Unto Animals
- 1 cup gluten free flour (Arrowhead Mill’s, King Arthur, Bob’s Red Mill)
- ½ cup almond milk
- ½ cup pumpkin puree
- 2 Tbsp. wheatgrass (or alfalfa powder)
- ½ Tbsp. baking powder
- 1 Tbsp. fresh mint leaves, finely minced
- ½ Tbsp. dried parsley
- Preheat oven to 350 degrees F and lightly grease a cookie sheet.
- In a bowl, combine all the ingredients and mix until a smooth dough is formed. Turn the dough onto a well-floured surface and roll it out to ½ inch thickness.
- Use a 2-inch cookie cutter to cut the dough into individual treats. Be sure that the treat is an appropriate size for your dog to prevent choking.
- Place the biscuits on the prepared baking sheet and bake for 20 minutes, or until golden brown.
- Allow to cool completely. Store in an airtight container in the refrigerator. The treats will be soft and chewy and can be kept in the fridge for up to two weeks.
- Wheatgrass and alfalfa powder provide dogs with energy while rejuvenating their blood, stimulating their circulation, and rejuvenating their liver. Mixing these powders with mint and parsley can also help to curb stinky dog breath! Wheatgrass should be added to your dog’s diet slowly – too much too soon can lead to vomiting and sluggishness due to its detoxifying nature.
- A 2-inch bone-shaped cookie cutter should yield approximately 18 treats.
Cheers to your health and the health of your fur babies!