It’s no secret that COVID-19 has us all baking like our lives literally depended on it! So why leave our furbys out of the equation? This simple three ingredient recipe is grain free and super easy to make, even if you don’t fancy yourself a budding Mary Berry.
Like humans, dog can also have sensitivities to ingredients and often can struggle to digest certain foods. This recipes uses pumpkin as the main ingredient which is not only a great source of fibre and nutrition but is also hydrating, helps with digestive regularity (diarrhoea & constipation), can help control internal parasites and it tastes great to boot!
- Peanut butter: make sure to use only natural peanut butter that is free from xylitol, and ideally any other additives or preservatives. Xylitol is extremely toxic to dogs.
- Pumpkin puree: I suggest making up a batch, portioning and freezing for when you make another set of cookie for your fur friends!
- Chickpea flour: to keep these biscuits, I use chickpea flour which is know as gram flour or besan in local shops and very easy to find.
1 ½ cups chick pea flour, plus extra for dusting
½ cup peanut butter
½ cup pumpkin puree
- In a large bowl combine the chickpea flour, peanut butter and pumpkin puree with a wooden spoon. Once it has come together, knead with your hands until it comes together in a ball. If the dough feels sticky, add one extra tablespoon of flour at a time until the dough is smooth and has the consistency of play-doh.
- Cover the dough in cling film or wax cloth and place in the fridge for an hour.
- Pre-heat your oven to 180o C.
- Meanwhile, line a cookie sheet with parchment paper.
- Remove the dough from the fridge after an hour and dust the counter where you will roll out your cookies well with chickpea flour as well as your rolling pin.
- Roll out the dough to between ½ – ¼ inch in thickness; ensure that you are flipping the dough regularly to avoivd it sticking to the counter.
- Use a cookie cutter to cut out shapes in the dough. Ensure you have dipped the cookie cutter in flour in between cutting each shape to prevent the dough from sticking to it. *If you do not have a cookie cutter, just cut your dough into squares, rectangles or any shape you like, your doggos won’t mind!
- Place the cut pieces onto your lined cookie sheet leaving ½ inch gap between them.
- Bake the biscuits in the oven for 30 minutes. After 30 minutes, switch off the oven and crack open the oven door slightly using a wooden spoon and leave the biscuits in for another 30 minutes to finish drying out.
- Remove from the oven and let them dry out at room temperature overnight fully crisp.
- Store in an old biscuit tin or a glass jar and dole out to the good bois and gurls!