DirectionsStep1Preheat oven to 350° convection or 375° conventional.Step2Combine 1/2 of a 14 oz can of pumpkin puree with 2 eggs, 1/4 cup water, 3 tablespoons peanut butter, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.Step3With a stand mixer dough hook on two or by hand, slowly mix in 3 cups of whole wheat or other flour. You may need more water—you want the consistency of pie dough. If mixing by hand, do as well as you can in the bowl…Step4Place the dough on a lightly floured surface and cut it in half for easier handling.Step5Roll out the dough to 1/4 inch thick and use bone-shaped or other cookie cutters. Or roll into logs of 1-inch diameter. Cut into 1/4 to 1/2 inch pieces.Step6Prep two large baking sheets with parchment paper and distribute the biscuits evenly.Step7Bake for 30 minutes for semi-hard or longer for harder bones. The bones must reach 165° internal temperature for food safety due to the eggsIngredientsIngredients7 ounces cansPumpkin3 tablespoonsPeanut Butter2 Egg (or 4 egg whites)½ teaspoonSalt½ teaspoonCinnamon½ cupWater (as needed)3 cupsWhole Wheat FlourNutritionalNutritional26 Calories0.5 gTotal Fat8 mgCholesterol5 gCarbohydrate23 mgSodium1 gProteinFrom 101cookingfortwo.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Homemade Dog Treats (Tango's Treats)
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