"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin & Peanut Butter Dog Biscuits Recipe

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This recipe for Pumpkin & Peanut Butter Dog Biscuits, by , is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Devon Monroe-McClintic

Category:
Category:

Ingredients:  
Ingredients:  
2½ cups brown rice (can substitute whole wheat flour if you know your dog is okay with wheat).
½ cup unsweetened pumpkin purée (can substitute mashed sweet potatoes, thinned down with a little water
¼ cup natural creamy peanut butter (no sugar added)
2 large eggs
pinch of salt

Directions:
Directions:


Preheat oven to 350°.

In a large bowl, whisk the eggs, pumpkin purée, and peanut butter until smooth. Add the flour and salt and mix with the rubber spatula or your hands to form a stiff, dried dough. (If the dough is too dry to hold together, add a few drops of water, or a little more pumpkin purée, as needed).

Dust your counter or worksurface with a little more flour and dump the dough out. Knead the dough into a rough ball, and roll between a ¼ and a ½ inch thick. Use any cookie cutter you like to make the biscuits. Re-roll and cut any scraps. If you’d like, use the times of a fork to poke indentations about half way deep into each biscuit.

Place biscuits onto an un-lined baking sheet (they could be space as close as you like, since they won’t spread it all) and bake for 20 minutes. Remove the tray and flip each biscuit over - return to the oven and bake for another 10 to 20 minutes or until completely dry. Let cool before treating your pup!

 

 

 

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