Sunday, October 30, 2016

Pumpkin Spice Dog Biscuits

Yields: 58 + 1 odd


1 scant cup pumpkin puree
2 large eggs (slightly beaten)
¼ cup Coconut Oil (melted and slightly cooled)
½ cup ground Flaxseeds
2 tsp ground cinnamon
1 tsp dried, ground ginger
½ tsp ground cloves
¼ tsp Allspice
1 ½ cups whole-wheat flour
¾ cup all-purpose flour (plus more for dusting)

½ cup pepitas (shelled, roasted pumpkin seeds)


Preheat oven to 350 degrees Fahrenheit

 Whisk pumpkin, eggs and coconut oil until well mixed. Add flaxseeds, cinnamon, ginger, cloves and allspice and mix until incorporated. Give the mixture 3-5 minutes to allow the flaxseeds to soften before adding flours and pepitas and combine until there is no more dry flour.

Dust your rolling surface, rolling pin, and cookie cutter. Then turn out dough, dust the top lightly, and roll out dough to ¼ inch thick (or just slightly thinner). Cut shapes using cookie cutter—dipping the cutter into more flour as needed—and place in a single layer on parchment-lined cookie sheets until all dough is cut.

Place pans in oven and bake for approximately 10 minutes or until the biscuits are slightly browned and firm but somewhat springy.

Let cool prior to feeding to your dog(s) or placing in an air tight container to store or freeze.

Check out the about the recipe section for more baking tips and tricks

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