Vegan Pumpkin & Parsley Dog Biscuits

Ingredients

• 2 Tablespoon Flaxseed Meal
  
• 2 Tablespoons Powdered Soy Milk
• 1/2 cup Canned Pumpkin
• 1/4 teaspoon Sea Salt
• 2 1/2 cups Brown Rice Flour
• 1 teaspoon Dried Parsley

Preheat Oven to 350 degrees.

1. In a large bowl combine flaxseed meal and pumpkin to smooth. (Note: 1 Tablespoon flaxseed meal plus 3 Tablespoons warm water is equivalent to 1 egg)
2. Stir in dry soy milk, sea salt, and dried parsley
3. Gradually add brown rice flour, to form a stiff, dry dough
4. Turn out dough onto a lightly floured surface (if dough is still rough, briefly kneed and press to combine)
5. Use cookie cutter to cut shapes into dough, gathering and re-rolling scraps as you go. Dog bone cookie cutters work great .
6. Place shapes on an ungreased cookie sheet.
7. Bake 20 minutes
8. Remove from oven, turn over and bake additional 20 minutes
9. Allow to cool

*Makes about 50 small biscuits or 75 medium biscuits