Decided to make something for my little one and for all the pooches that enrich the lives of my friends. This is the first of my doggy biscuit recipes. This one is gluten free and is great for doggies with wheat sensitivity.
- 6 oz canned salmon
- 3 eggs – lightly beaten
- 2 cups rice flour
- 1/2 cup fresh parsley finely chopped (or 1/4 cup dried parsley)
- preheat oven to 350
- blend all dry ingredients together in a food processor. Add beaten egg and salmon. Pulse until you have a firm dough. You may need to do some hand mixing, scraping, and stirring. I ended up with a really well blended dough but it took a tiny bit of work to get there.
- Roll dough to 1/4 inch thickness, dusting with rice flour as needed. Cut to desired shapes.
- Place on a baking sheet lined with parchment paper. Bake for 25 minutes or until firm.
These biscuits will keep good for 2 weeks at room temp. For longer storage, refrigerate or freeze. I made mine a bit thin and ended up with a couple dozen tree biscuits.