This recipe was originally featured in an article I wrote for Pet Friendly magazine in 2009. It has been adapted to a crunchy treat for one of my canine companions, King Svenny by his dog walker extraordinaire, Ms. Amy. Of Bluffton, South Carolina. “With an attitude of gratitude for her service heart, I want to send a shout out, “Thank you, Ms. Amy!”

I also wanted to share this recipe with my tribe of Rockstar PSP’s and Chefs —you! Oh, and these crackers are good for people. So delicious!

Servings: 3 dozen large crackers

Ingredients:

3 cups organic gluten-free oats
2 cups organic gluten-free flour
1 – 15 oz. can organic pumpkin (BPA-free can if possible) 1 cup finely grated carrots

2 egg yolks

1⁄2 cup parsley leaves (cleaned, spun dry, finely chopped)

4 tablespoons cold-pressed flaxseed or coconut oil

2 tablespoons organic unsulfured molasses

2 tablespoons oregano

1⁄2 teaspoon turmeric

Optional: water, if necessary, to smooth out dough. Extra flour and oats to roll dough if using cookie cutters.

Equipment:

•  Rolling pin (if rolling and using a cookie cutter)
•  2-4 cookie sheet pans (will depend on size of

cookies you bake)

•  Baking or parchment paper, or silicone baking mat

(I prefer the mat)

•  Desired dog biscuit cookie cutters
•  Extra flour or oats for rolling the dough

Instructions:

Prepare ingredients as suggested above.

Preheat; convection air oven to 325°F, or 350°F in a standard oven.

In a stand mixer with paddle attachment, add all ingredients and mix on low speed until uniformly combined and a firm ball of dough is formed.

Add water if needed to soften dough enough to roll nicely.

Remove dough onto a flour-dusted surface. Roll out to 1⁄4 to 1⁄2 inch thickness.

Cut with your desired dog biscuit cookie cutters, transfer to parchment-covered baking sheets. At least a half inch apart.

Larger cookies bake about 30 -40 minutes. Small to medium cookies bake about 25-35 minutes.

Remove from oven halfway through baking and turn over. Place back in oven.

Cookies should be dried and crisp. But not over cooked and browned.

Note: I often turn the oven off and just let them dry up, in the oven, with the oven door vented. Keep an eye on them.

Storage: There’s a lot of moisture in this recipe. These cookies must be entirely dry if storing in a cookie jar, at room temperature. I prefer keeping them in baggie, in the fridge or freezer. They’ll last a long time. “Especially in a humid climate.”