Makes 3-4 dozen with a 1×2″ cookie cutter.
- 2 eggs
- 1/2 c. organic canned pumpkin
- 2 tbsp. powdered milk
- 1/4 tsp. sea salt
- 1 tsp. dried parsley leaves
- 2 1/2 c. rice flour
Preheat oven to 350º.
Whisk together the eggs and pumpkin puree until smooth. Stir in powdered milk, salt, and parsley until well combined. Add rice flour a little at a time until you have a firm, dry dough. I used a rubber spatula to fold in the flour until the dough got too tough, and then I switched to kneading with my hands.
Roll out the dough to about 1/4″ thickness, and use a dog bone cookie cutter (or any other cute but smallish cutter) to cut out shapes, and place them on an ungreased cookie sheet. Pop them in the oven and bake for 20 minutes. Flip over the biscuits, and bake for another 10-15 minutes until baked through and turning golden brown. Remove from the oven and cool completely before feeding to your pup.