When Henry, our Cavalier King Charles Spaniel, was diagnosed with congestive heart failure I did the only thing I knew how to do -- I started cooking. In retrospect, it was the medicine that helped him live an additional two years, but I like to believe that these pumpkin biscuits helped a little as well. They have become a staple in our house and while I'm sure the boys don't mind when the treat jar is full of store-bought treats, I swear they prefer my pumpkin biscuits! Though it's tough to tell because they are world-champion gobblers of anything food-related.
These treats are loaded with anti-inflammatory spices (turmeric, ginger, and cinnamon) and chia seeds, a good source of protein and antioxidants. The dogs know when I'm making them (must be the very distinctive smell, just ask Ted.....he's not a fan) and they position themselves between the center island and the oven so they can keep an eye on the mixing, rolling, and cutting......three self-appointed canine kitchen inspectors.
Pumpkin and Peanut Butter Dog Biscuits
4 cups whole wheat flour
3 eggs
1 (15-ounce) can of pureed pumpkin (not pumpkin pie mix)
1/2 cup peanut butter
1/4 cup chia seeds
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon kosher salt
Preparation
Preheat oven to 350 degrees.
Mix together the flour, eggs, pumpkin, peanut butter, flax seeds, ginger, cinnamon, turmeric, and salt in a bowl. Add water as needed to make the dough workable, but the dough should be dry and stiff. Roll the dough out to about a 1/2 inch thickness and cut into 1/2 inch pieces.
Place on a parchment lined baking sheet and bake for about 40 minutes, or until hard.
