If you’ve been around Fix Me a Little Lunch for awhile, you’ve probably seen me mention my dog, Daisy, as well as know that I make Daisy’s favorite dog biscuits every year around her birthday. Daisy is a lab/doodle mix who has been a beacon of furry doggy happiness in our life for going on two years now. She’s my sixty pound snuggle-bunny, who still totally believes that she’s a lap dog. She’s also the most chill dog I’ve ever met when it comes to road trips, which is a good thing, since last year we made a dozen trips with her around Oregon between my job search and then our subsequent move and effort to sell the house we left behind.
So every now and then, I decide it’s time to make dog treats, since she positively loves them (thus, the name Daisy’s favorite dog biscuits). We happened to have some leftover bacon the other day, so I included just a bit of it crumbed up. She was ecstatic, of course. The best part about making Daisy’s treats is that I can get them just the right size to go into her Kong toy. Layering dog food, dog biscuits, and a little peanut butter makes the perfect Kong and keeps her busy for awhile.
I use my set of copper dog biscuit cutters – I absolutely adore these for two reasons: they come in three sizes and they have their own storage container, which means they are easy to keep track of.
I was surprised I was able to get this next picture. Daisy isn’t known for restraint when it comes to her treats, but she waited just long enough for me to take her picture. You can tell how much she adores these biscuits.
Using a medium sized biscuit cutter, these make around 36 dog biscuits.
Daisy’s Favorite Dog Biscuits
- 3 cups brown rice flour
- 2 eggs
- 1/2 cup pumpkin puree
- 1/4 cup peanut butter
- 1/4 cup chicken stock
- 1/4 coconut oil
- 1/2 teaspoon salt
- 2 tablespoons crumbled cooked bacon
- Preheat oven to 350 degrees.
- Combine all ingredients and knead them into a smooth dough. Roll the dough out to 1/4 inch thickness. Cut into dog biscuit shapes using cookie cutters. Line up the dog biscuits on a parchment lined baking sheet. There's no need to put much space between them.
- Bake for 30 minutes or until browned and slightly crisp. Store in an airtight container for a week or freeze for longer storage. Your dog will enjoy these!
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A year ago, I had to make the awful decision to help my canine companion of 10 years across the rainbow bridge. It was a heart-wrenching decision, and I was thoroughly convinced I would never find another dog. About two months after my dog’s passing, I was feeling sorry for myself and telling Clay that there were no puppies left – I’d never, ever have puppy-love in my life again. That night, perusing the classifieds online, I ran across an ad for Mastador/Golden-Doodle puppies. We went to visit the puppies a week later, and a tiny white and golden pup decided she kind of liked us. A month later, she came home with us, and I spent spring break alternatively fretting about housebreaking and sleeping on the couch, and sometimes the floor, with Daisy.
Sunday is Daisy’s first birthday. She has an incredibly sweet personality and has blended well into life with our four cats and with us. I thought it fitting to make her some gluten-free biscuits for the big day. The happy birthday message was written with dog-friendly icing. It’s a combo of peanut butter and plain yogurt, which she got to have as icing on a Kong ball filled with homemade dog biscuits and dog food.
Daisy’s Dog Biscuits
Makes 30 biscuits
3 cups brown rice flour
½ cup pureed pumpkin
¼ cup peanut butter
¼ cup chicken stock
¼ cup coconut oil, melted
½ teaspoon salt
Preheat oven to 350 degrees.
Combine all ingredients in a medium bowl and mix. Once the ingredients are mixed together (it will form a very shaggy dough), use your hands to knead a bit. Turn the dough onto a well-floured surface (our dog is fairly gluten intolerant, so I used the rice flour to roll out the dough). Roll the dough to about an 1/8th of an inch to a ¼ inch thick. Cut out using cookie cutters. Place the shaped biscuits onto a parchment covered baking sheet and bake for 30 minutes.
Biscuits store well in an airtight container or can be frozen.