Clem is my darling Jack Russell Terrier. She is bouncey, crazy, and a very fun dog. Her birthday is in April and, of course, I'm one of those dog moms who throws parties and makes a fuss. This Throwback Thursday is rewinding to April, when I made Clem's favorite dog biscuits.
For Christmas, I often send cookies in the mail to my friends; I try to include a few biscuits for their fur-kids as well. My friends always say that their pups gobble these treats up, so hopefully yours will too!
Note: Although Clem tries to sneak a drink from her dad's beer glass, today's recipe is booze-free...much to Clem's disappointment.
1 ripe banana, mashed
1/2 c. pureed pumpkin
1/4 tsp. sea salt
1 c. rice flour*
1 1/2 c. whole wheat flour
1 tsp. parsley
*You can totally use whole wheat flour for the entire recipe. Rice flour is generally easier for dogs to digest, but I find that if you use it for the entire recipe, the biscuits are weird and gritty.
Preheat the oven to 350° and line a baking sheet with a Silpat or parchment paper.
In a food processor or mixer, combine the banana, pumpkin, salt, and parsley. Pulse or mix to combine. Slowly add the flour(s) to the mixture. If it seems a little dry, add a tablespoon of water and mix again.
On a well-floured surface or between two pieces of floured parchment paper, roll out the biscuit dough to about 1/4 inch and cut the biscuits out. You can get A LOT of biscuits out of this recipe. I tend to make a lot of smaller treats and make a few fun, larger ones. Stick each biscuit with a fork to let some heat through.
Bake the biscuits for 20 minutes and then flip them; bake them for 20 more minutes (40 minutes total). These biscuits should be close to rock-hard when you take them out of the oven.
Because the biscuits are so hard, you don't have to worry as much about them spoiling. I usually keep half of the batch in my treat jar and freeze the other half. These treats freeze really well!
Don't forget about your furry friend this holiday weekend; make him or her some homemade biscuits!