Ingredients
- 2 cups whole wheat flour or oat flour
- 1 cup chicken broth
- 1/2 cup pureed pumpkin
- 1 egg
- 1/2 cup natural unsweetened peanut butter
- Optional: Chopped carrots, parsley, or apples
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the flour and any optional ingredients in a large mixing bowl.
- Whisk together the broth, pureed pumpkin, and egg in another bowl until smooth. Add the peanut butter and mix well.
- Pour the wet ingredients into the dry mixture. Stir until the dough begins to clump together.
- Knead the dough gently on a floured surface until well combined.
- Shape the dough into a log about 1 inch thick and place it on the baking sheet.
- Bake for 25-30 minutes, or until golden brown and firm to the touch. Remove and cool for a few minutes.
- Slice the log into bite-sized pieces at a diagonal.
- Return the slices to the baking sheet and bake for another 15-20 minutes until crisp and dried out.
- Cool completely before serving.
Notes
Store leftover Dog Biscotti in an airtight container at room temperature for up to two weeks or in the fridge. You can freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dog Treats
- Method: Baking
- Cuisine: Canine
- Diet: Grain-Free (if using oat flour)