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It’s that time of year when the pumpkins are in abundance and it’s time to use them before they go bad. Pumpkin pies, roasted pumpkin, but what about the dogs! This recipe is a great way to use up some pumpkin and treat your dogs to a taste of the season.

We use a gluten free oats to make our oat flour at home, which makes this recipe gluten free for those sensitive doggies.

Ingredients:
1 Small Sugar Pumpkin (substitute if you have something else you need to use up)
3 cups of oat flour
2 large eggs
1/2 cup of roasted blended pumpkin or canned pumpkin
2 tbsp of natural peanut butter (no xylitol)
2 tbsp of coconut oil (divided)
1/2 tsp of salt
1/2 tsp of cinnamon

Directions
If you’re using canned pumpkin, skip to #5.
1. Preheat oven on to 350 degrees
2. Cut your pumpkin in half and scrape out the seeds
3. Brush pumpkin with coconut oil, place flesh down on a baking sheet. Pierce skin a few times with a knife or fork.
4. Put in the oven and bake for 40-50 until a fork easily pierces the skin.

While that’s roasting, you can get your cookies started.

5. Mix the oat flour, salt and cinnamon in a bowl
6. In another bowl put the two eggs, peanut butter, 1 tbsp of coconut oil.

7. When the pumpkin is roasted, take it out of the oven, scrape the flesh out with a large spoon (careful it will still be hot) and use a hand blender to purée.
Don’t turn off the oven, you will need to again for the cookies.
8. Add 1/2 cup of your pumpkin puree to the wet ingredients and mix them.
9. Add the wet ingredients to the dry ingredients and mix until the dough is a think and dry mix (if it’s sticky add more oat flour)
10. Roll out the dough and use your favourite cookie cutters to cut out cookies. Knead, roll out and use your cookie cutters with any leftover dough to make more cookies. Place on a greased baking sheet. No need to space out a lot as they don’t rise much.
11. Bake in the oven for 35 minutes or until crunchy.

Let your pup enjoy!



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