1/2 cup fresh organic spinach leaves
1 tablespoon water
2 3/4 cups* organic whole wheat flour
- Preheat your oven to 350˚F. Place the fresh spinach, pumpkin puree, eggs, and water into a blender and pulse until smooth. My human omitted the salt because she doesn’t think it’s necessary, but you can do whatever you want.
Place the puree in a mixing bowl and add the flour. She used oat flour because it’s cheap (hey, I’m looking at you $0.79/lb). You can buy oat flour or make you own by pouring some quick oats in a blender and grinding them up. Add the flour slowly and in parts. It will keep you from having the too much flour/not enough puree problem. When you notice the dough that forms is harder to knead and is absorbing less oat flour, stop adding flour.
The dough will look like this. It will be stiff, still a little tacky, but not runny. If it’s too hard, or if there’s flower that didn’t get mixed in, you may have to add a little extra puree. If it’s too soft and runny, add little bits of flour at a time. Roll the dough until it is one-half-inch thick on a lightly dusted work surface. If dough sticks to the rolling pin, it’s too wet yet. Add a little more flour.
Use dog bone cookie cutters to create the treats, or keep it simple and roll squares with the help of a pizza cutter. Place the dog biscuits on a parchment-lined baking sheet and prick the centers of each biscuit with the tines of a fork. Bake for 20 minutes. Flip, then bake for an additional 20 minutes. Remove the dog biscuits from the oven and let cool before tossing to your pup.
These treats get two paws up.