Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine 2 cups of whole wheat flour, 1/2 cup of rolled oats, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cinnamon, and mix well.
- In a separate bowl, whisk together 1 cup of pumpkin puree, 1/4 cup of plain yogurt, 1 egg, and 1/4 cup of peanut butter until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until combined. If the dough is too dry, add water a tablespoon at a time until it holds together.
- Turn the dough out onto a lightly floured surface. Roll it to about 1/4 inch thickness.
- Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
- Bake for 25-30 minutes, or until the biscuits are golden brown and firm to the touch.
- Allow the biscuits to cool completely on a wire rack before serving them to your pup.
Notes
Storage & Reheating:
Store these biscuits in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Remember, these treats are an occasional snack and should be fed in moderation. Consult your veterinarian if your dog has any allergies or dietary needs. Variations:
- Substitute whole wheat flour with oat flour for a gluten-free option.
- Add 1/4 cup of mashed banana for added sweetness.
- Mix in 1/4 cup of blueberries for a fruity twist.
Store these biscuits in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Remember, these treats are an occasional snack and should be fed in moderation. Consult your veterinarian if your dog has any allergies or dietary needs. Variations:
- Substitute whole wheat flour with oat flour for a gluten-free option.
- Add 1/4 cup of mashed banana for added sweetness.
- Mix in 1/4 cup of blueberries for a fruity twist.