Peanut Butter and Pumpkin Doggie Biscuits

Recipe adapted from my sister-in-law, Laura’s, Doggie Doughnut recipe. Makes about 9 or 10 biscuits, depending on size of cookie cutter.

INGREDIENTS

1¼ cup whole wheat flour ½ cup oat flour ½ cup rice flour ¼ cup brewer’s yeast (found with protein powders in grocery) ½ teaspoon baking powder 2/3 cup chicken broth 1 egg 3 tablespoons rolled oats ¼ cup peanut butter 2 tablespoons pumpkin

INSTRUCTIONS

Measure into medium bowl flour, brewer’s yeast and baking powder. (You can use whatever flour combination you like, 2¼ cups total.) 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. Sprinkle flat surface with some additional flour and roll out dough about ¼- to ½-inch thick. Use bone-shaped cookie cutter to cut about 9 or 10 bones (re-

rolling dough as necessary). Place on a parchment-lined baking sheet. Use a skewer 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 degrees. 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.