About the Recipe
🐶 Small dogs (up to 10kg): 1 small biscuit
🐕 Medium dogs (10-20kg): 1-2 biscuits
🐩 Large dogs (20kg+): Up to 3 biscuits
🦮 Giant breeds (30kg+): 3-4 biscuits
Storage: Store in an airtight container in a cool, dry place for up to one week, or freeze for longer freshness.
Ingredients
120g pumpkin flesh (no skin or seeds)
180g coconut flour
4 eggs
60g peanut butter or almond butter (100% natural, no xylitol or palm oil)
60g coconut oil or MCT oil
½ teaspoon baking soda
¼ teaspoon dried ginger or ½ teaspoon freshly grated ginger
Preparation
Preheat the oven to 120°C (250°F).
Mix all ingredients in a bowl until well combined.
Freeze the dough for 20 minutes to firm it up.
Roll out to approximately ¼-inch thickness on a floured surface.
Use cookie cutters to shape the biscuits.
Transfer to a baking sheet lined with parchment paper.
Bake for 30-45 minutes or until lightly browned and firm.
Cool completely before serving to your dog.