Crunchy Gluten Free Dog Treat Recipe

• ⅓ cup (80 g) canned pumpkin puree.
• 2 tablespoons (32 g) no sugar peanut butter.
• 2 (100 g (weighed out of shell)) eggs at room temperature.
• 1 ½ cups (210 g) Bob’s Red Mill all purpose gluten free flour (the bean flour
  blend) plus more for sprinkling.

1 Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached
parchment paper and set it aside.

2 In a large bowl, place the pumpkin puree, peanut butter, and eggs, and whisk
vigorously to combine well. Add the 1 1/2 cups of flour, and mix until
well-combined. The mixture will become quite thick and relatively stiff.

3 Sprinkle a flat surface with more flour, and place the dough on top and sprinkle
the top lightly with more flour. Knead until smooth.

4 Roll out the dough into an oval shape about 1/4- to 3/8-inch thick (about 1 cm),
moving the dough frequently to avoid sticking, and sprinkling as necessary with
more flour.

5 Using a 2-inch wide rectangular (ideally bone-shaped) cookie cutter, cut out
shapes and transfer to the prepared baking sheet. They won’t spread at all
during baking, so they can be relatively close together on the baking sheet.

6 Gather and reroll scraps, and cut out more shapes. Using a toothpick or small
dowel, poke two holes on either end of each treat. This will help the treats crisp in
the oven.

7 Place the baking sheet in the center of the preheated oven. Bake until lightly
golden brown on the edges and set in the center, about 20 minutes.

8 Remove from the oven, and allow to cool on the baking sheet for about 10
minutes. Feed to your dog!

9 Leftovers can be stored in a sealed glass jar at room temperature until someone
is a very good boy.