Vegan Fresh Breath Dog Biscuits

Ingredients

• 1 cup Whole Wheat Flour
• 1 Tablespoon Flaxseed Meal & 3 Tablespoons Warm Water (equivalent to 1 egg)
• 6-8 Sprigs Parsley
• 6-8 Sprigs Mint
• 1/3 Cup Unsweetened Plain Soy Yogurt
• 1/2 Cup Vegetable Broth
• 3 Tablespoons Coconut Oil
• 2 or 3 drops Peppermint Extract

Directions

1. Preheat oven to 350 degrees
2. In a food processor or blender, combine parsley, mint, and coconut oil until finely pureed
3. In a separate bowl combine yogurt, flaxseed meal, and vegetable broth
4. Add a drop or two of peppermint extract
5. Stir in coconut oil and herb mix into flour
6. Combine with hands, until mixed well
7. Roll dough on a lightly floured surface
8. Cut dough and roll into small balls or use a cookie cutter with shape of your choice
9. Line a cookie sheet with parchment paper or spray with nonstick cooking spray
10. Place cookies 1″ apart on sheet
11. Bake for 10 to 12 minutes or until edges are golden brown
12. Let cool

*Can be stored in an airtight container for up to 1 week or refrigerated for up to 1 month

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