Peanut Butter and Pumpkin Doggie Biscuits
Homemade doggie bone biscuits with peanut butter and pumpkin!
Tina Verrelli - epicuricloud.com
biscuits (depending on size of cookie cutter)
whole wheat flour
*plus additional for rolling out biscuits
brewer's yeast (optional - you can replace with additional flour)
(found with protein powders in grocery)
chicken broth or water
Egg Wash (Optional)
Measure into medium bowl flour combination and other dry ingredients.
Whisk together chicken broth and egg, and add to dry ingredients
Mix in rolled oats, peanut butter, and pumpkin.
Wrap and refrigerate dough an hour or longer to firm up.
Preheat oven to 350 degrees F.
Sprinkle flat surface with some additional flour and roll out dough about 1/4" - 1/2" thick.
Use bone shaped cookie cutter to cut about 9-10 bones. (re-rolling dough as necessary)
Place on a parchment lined baking sheet. Use a skewer, straw or toothpick to poke holes in bones (helps moisture escape.)
Brush on an egg wash (1 egg beaten with 1 tablespoon water) if you'd like a glossy finish.
Bake for 20 minutes at 350. Then reduce oven temperature to 250 and bake for another 20 minutes.
Turn oven off and leave biscuits in as oven cools. You want them to be quite dry.
Store in an air-tight container. Can freeze for longer storage.
*You can use whatever flour that works best for your doggie - It should be 2 1/4 cups total flour.
If you want to use more pumpkin - use 1/4 cup pumpkin and 1/3 cup water or broth.
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Peanut Butter and Pumpkin Doggie Biscuits https://www.epicuricloud.com/?p=1552 July 9, 2016
Recipe Author: Tina Verrelli - epicuricloud.com