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
2 eggs
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.
