Pumpkin and Rye Biscuits

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You might've thought this was a treat for you, but it's really a treat for your best friend (dog). I realized earlier this week that I never give you anything you can share with them, and I felt I should correct this! You can share, though, because none of these ingredients are bad for you, and are all pretty much all things you probably already eat! Unless you have kidney problems, in which case you should not include the pulverized eggshells. If you’re making these for you, feel free to add a bit of sugar, salt, spices, or whatever else will jazz these crackers up for you! These lend themselves well to a big of sourdough starter being added, too: about a tablespoon is plenty to give you the SD flavor without the SD work. This is an older photo, because I don’t have any of these prepared right now for my friends’ dogs since my dance card is empty these days!

1 1/2 cups rye flour
1/3-ish cup whole wheat flour (it was probably a little closer to 1/2 cup, but just go w/ it)
2 egg shells, washed and dried then pounded into powder in a mortar (this was fun)
4 tablespoons pumpkin shell puree*, or pumpkin puree
1/2 cup + 1 tablespoon water
1/4 cup + 1/2 tablespoon oil (I used soybean oil, but you could use anything you like)

Preheat oven to 350F. Pulse the dry ingredients together in the food processor. Add the pumpkin and run the processor while pouring in the water and oil. When fully combined, transfer the blob of dough to an ungreased baking sheet. Wet hands (it's very, very sticky) and smooth into a square or round of even thickness. Score with a pizza cutter. Bake until golden and firm (20 -40 minutes, depending on how firm you want them), then remove from oven. Let cool 10 minutes, then cut with a pizza cutter and loosen from the baking sheet with a spatula. Once cut, you can let them cool immediately, or you can leave in the now-cooling oven to dry further. If they aren't as crispy as you’d hoped once cooled, cook them a little longer (if you let them cool in the cooling oven, they will be for sure). Serves one dog.

Allie Faden

Allie is, at heart, a generalist. Formally trained in Western herbalism, 18th-Century Irish Studies, Mathematics, and Cooking, there just isn’t much out there she isn’t seeking to learn about! 

https://positivelyprobiotic.com/
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