"If you think dogs can't count, try putting three dog biscuits in your pocket and then giving Fido only two of them." -Phil Pastoret

Fall is here, sort of. Actually in San Diego, we've had record highs for this time of year, but I've been trying to ignore that by drinking pumpkin spice lattes and baking, which brings the temperature in my house from a gross 100 degrees to about 200 degrees.

Yesterday Le Guppy and I decided we would try our hand at some wheat free dog biscuits. Our youngest furkid has a wheat and corn allergy which means she is on a special diet. The biscuits we usually buy have fish as the main ingredient and they smell terrible. Blegh. For anyone else who likes to spoil their dogs rotten, here is the recipe.

INGREDIENTS
2 eggs
1/2 cup canned pumpkin + 3 tablespoons
1/4 teaspoon sea salt
2 1/2 cups brown rice flour
1 teaspoon dried parsley (optional)
Note: you will also need something to act as a cookie cutter.

You can also add 2 tablespoons of dry milk to the mix. I didn't have any so I omitted it and it did not alter the consistency of the biscuits.

1: Preheat your oven to 350* Fahrenheit
2:In a medium bowl wisp together 1/2 cup of canned pumpkin and two eggs. Set aside.
3:In a separate bowl mix together the salt, parsley and flour.
4:Slowly incorporate the wet ingredients in the the dry and mix until you have a dry stiff dough.
5:Rice flour a surface and roll the dough out to 1/2 inch thickness. If you are having issues rolling it out, add more pumpkin from your reserved 3 tablespoons, 1 tablespoon at a time until you are able to roll it out easily and without cracks.


6: Using a cookie cutter, cut as many biscuits as you can and place them on ungreased cookie sheet before forming the remaining dough into another ball until you have no dough left.
7: Bake for 20 minutes. Flip all the biscuits and bake for an additional 20 minutes.


This is what they look like when they are done baking. Sadie is in love!