DIY Homemade Dog Biscuits – Blueberry and Chickpea

Of late, there has been an emphasis on healthy, grain-free dog treats. In holistic pet stores, these types of treats can cost up to $8.00 for a tiny little package the size of your palm. Grain-free dog treats are particularly good for dogs with allergies, since grains are not part of a canine’s natural diet.

Homemade dog treats are much cheaper than store bought ones and you can just as easily make it healthy and grain free by substituting regular wheat or rice flour with legume or root based flours such as potato, white bean or quinoa. Add other natural ingredients like organic eggs, peanut butter or organic apple slices to make it extra healthy. Dehydrating pieces of organic meat is also easy and quick and your dogs will love it.

This recipe is one my miniature dachshund’s favorite. He goes completely nuts just smelling the wonderful peanut butter aroma. It is also fully organic and is quick, simple and costs a fraction of store prices! Organic garbanzo bean flour is a non-grain alternative to regular flour and does not cause any known allergies in dogs. Organic pumpkin is added as a source of fiber to help bulk up your dog’s poop and reduces problems with the anal glands, particularly in smaller dogs. Blueberries (a natural antioxidant ) and ground flaxseed are also added to maintain beautiful skin and fur.

Blueberry and Chickpea Flour Doggie Biscuits

Makes about 45 doggie cookies

1 cup organic chickpea (garbanzo bean) flour
1/4 cup organic canned pumpkin (not pumpkin pie filling)
1/4 cup organic raw honey
3 tbsp organic, all-natural peanut butter
1 tbsp finely ground flaxseed
2 tbsp filtered water
1/2 cup unsweetened dried blueberries (soaked in 1/4 cup water for about 10 minutes and drained)

1. Preheat the oven to 325F.

2. In a large mixing bowl, beat together the pumpkin, peanut butter and honey. Add in the chickpea flour 1/4 cup at a time and mix everything together until a dough forms. Add in the filtered water a little at a time to soften the dough. Add in the hydrated blueberries and mix until you get a stiff dough.

3. Lightly flour a work surface and rolling pin with some chickpea flour. Separate the dough into three balls. Roll each ball out into a circular disk about 1/4 inch thick, dusting with a little bit of chickpea flour if the dough is too sticky. You can use tiny cookie cutters in the shape of bones to cut out the cookies, but I just cut them into little squares using a sharp knife.

4. Bake in the oven for about 7 minutes at 325F. Cool completely and store in an airtight container for up to a month.