There’s nothing a like a good pumpkin dog biscuit to sooth the soul. These are highly recommended by our resident discerning dog palate, and this recipe is versatile too – it accepts just about any kind of grain or grain-substitute.
Our latest doggie medical adventure has been red, infected eyes. The third lid (dogs have three eyelids) was flaming red in both eyes.
A few weeks ago, the vet (who we try really hard to stay away from – nothing against him, of course) prescribed antibiotic/steroid ointment for the eyes, which were indeed, very red and itchy. He also had this brownish-red mark coming out of his brown eye.
It’s better now, but the brown spotting is lingering. We’re hanging tight because we don’t want any more drugs than we already have in our lives. Given that our dog runs through the woods and into all kinds of puddles and lakes every day, any of those adventures could have resulted in an eye infection or injury.
Tips I double this batch often, and store half the biscuits in the freezer or the refrigerator until we’re ready for them. Seal them tightly if you freeze them.Some grains return a moister biscuit, so you can use just a 1/4 cup of squash if you want a drier biscuit.
Dog Foodie: Pumpkin BiscuitsYou can also use this dough to make cut-out cookies. You’ll want to adjust the time baking the cookies because they’ll bake faster. I usually bake them for 10 minutes on each side.
Ingredients (makes 16-18 biscuits)
- 2 eggs
- 1/2 cup of squash (pumpkin or any other kind of squash)
- 2 1/2 cups of flour (I use oat or brown rice flour, but any whole grain flour or grain substitute will probably work)
- optional seasonings (like cinnamon)
- Preheat your oven to 350 degrees F.
- Combine all the ingredients in a bowl and blend well.
- Place the dough onto a non-stick baking mat or piece of parchment paper, resting on top of a baking sheet. Shape the dough into a log, about 2 inches wide and 12 inches long. Smooth it out with your hands or a spoon.
- Bake the dough for 20 minutes.
- Cool for a few minutes, and then slice the dough into biscotti-style biscuits, about 1/4 to 1/2 inch in thickness.
- Bake for another 20 minutes or so. If you want these to be crunchier, turn off the heat and leave them in the oven for another 10 minutes or so.
- Cool and store in a sealed container. I store them in the refrigerator so they last longer. More than a few days, and they can go bad.