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Monday, November 12, 2012

Pumpkin Dog Biscuits

Pumpkin Dog Biscuits

As these were baking, both Choxie and Fortune were in the kitchen watching the oven. Somehow they knew these were being made just for them. Grant actually tried one, and liked it. He asked what smelled good. He shared his cookie with Choxie and Fortune, but did take the last bite. So there you go..... Not only Puppy Friendly, but kid friendly too!

Egg replacer equivalent to 2 eggs
1 cup fresh pureed pumpkin
2 tablespoons hemp milk
1 teaspoon vanilla
1/4 teaspoon sea salt
3 1/2 cups gluten free flour (you can use all-purpose)
1 teaspoon cinnamon

1. Preheat oven to 350.

2. In large bowl, whisk together egg replacer and pumpkin to smooth. Stir in hemp milk, vanilla, sea salt, and cinnamon. Add flour gradually, combining with spatula or hands to form a soft, dry dough. Briefly kneed and roll out into about 1 inch balls.

3. Line a cookie sheet with parchment paper. Place the 1 inch balls on the cookie sheet and press down. (Like a peanut butter cookie.) Poke holes with a fork and bake (in batches if needed) for 20 minutes until golden.

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