PUMPKIN AND PEANUT BUTTER HOMEMADE DOG BISCUITS

2 cups (470 g) pumpkin puree
2 eggs
3 tablespoons all natural peanut butter (low sodium)
½ cup (45 g) rolled oats
3 cups (450 g) whole wheat flour

Preheat oven to 180 ºC.

In a large bowl, whisk together all of the ingredients until combined and a dough forms.
The dough may be a little sticky, so dust your hands and rolling pin with flour.
Place dough onto a floured surface and roll out to ½ inch thick. Cut out using a cutter.

Bake for 25 to 30 minutes until golden brown.
Place on cooling racks and let cool thoroughly. They will harden as they cool.
Put them in an air tight container and store for 6 weeks.
Also you can keep them in the freezer for 3 months.

Recipe and photo: Melissa Ann Vermeulen