Pumpkin Peanut Butter Dog Biscuits

“A dog is the only thing on earth that loves you more than he loves himself.” ~ Josh Billings

Kamut Flour Pumpkin Peanut Butter Dog Biscuits

As I was planning my twelve days of goodies, I knew I had to create something for the dogs in our lives. They are so loyal and loving it would be unthinkable not to reward those attributes.

Biscuits are a big hit with most dogs; and I knew that I wanted to include pumpkin. When I picked up my dog Schuyler from the breeder, she told me that pumpkin was great for a dog’s digestion.
Schuyler and Iagan, the dogs in my life, also love peanut butter since they can’t resist licking the peanut butter covered silverware that is in the dishwasher. They are the pre-wash cycle a lot of the time.

I decided to use Kamut flour because it is less allergenic than whole wheat flour; and it is easier to digest because of a unique type of gluten. Additionally, it has more protein and potassium than whole wheat flour.
So let’s get started.
Preheat the oven to 350 degrees F.

In a large bowl, combine the Kamut flour and salt. Set aside.
In a medium sized bowl, place the eggs, peanut butter and pumpkin puree. Whisk together. Pour the mixture into the flour. Stir to combine.
The dough will be firm, so dump the mixture onto a flat surface and knead all the ingredients together until the flour is fully incorporated.
Roll out the dough to a thickness of ½”. Cut with a dog bone shaped cookie cutter.
Place the biscuits on a parchment paper lined baking sheet. NOTE: They do not spread when baking so they can be placed close together.

Bake for 30 minutes. Cool on a cooling rack.

I hope your dog enjoys these biscuits.

Kamut Flour Pumpkin Peanut Butter Dog Biscuits

By Patricia Rio Published: December 24, 2013

• Pumpkin Peanut Butter Dog Biscuits

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• Yield: 4 dozen
• Prep: 20 mins
• Cook: 30 mins
• Ready In: 50 mins

"A dog is the only thing on earth that loves you more than he loves himself." ~ Josh Billings Kamut Flour Pumpkin Peanut Butter Dog …

Ingredients

• 3 1/8 cups kamut flour
• 1/2 teaspoon kosher salt
• 15 ounce can pumpkin puree
• 2 tablespoons creamy peanut butter
• 2 large eggs

Instructions

1. Preheat the oven to 350 degrees F.
   
2. In a large bowl, combine the Kamut flour and salt. Set aside.
   
3. In a medium sized bowl, place the eggs, peanut butter and pumpkin puree. Whisk together. Pour the mixture into the flour. Stir to combine.
   
4. The dough will be firm, so dump the mixture onto a flat surface and knead all the ingredients together until the flour is fully incorporated.
   
5. Roll out the dough to a thickness of ½”. Cut with a dog bone shaped cookie cutter.
   
6. Place the biscuits on a parchment paper lined baking sheet. NOTE: They do not spread when baking so they can be placed close together.
   
7. Bake for 30 minutes. Cool on a cooling rack.