1/2 cup canned pumpkin
1/2 tsp salt
2 tblp lowfat milk
2 1/2 cups whole wheat flour
Preheat oven to 350 degrees F.
Blend eggs and pumpkin; add salt, dry milk, and flour.
Add water as needed to make the dough somewhat workable.
The dough will be dry and stiff, don’t be concerned with crumbs left in the bowl.
Mix dough with your hands as the dough is too stiff for a mixer.
Roll to 1/2″ thick. Using dog bone cookie cutters cut out the dough.
Place 1″ apart on ungreased cookie sheet. Bake for 20 minutes on one side,
then turn over and bake another 20 minutes.
We have a Saint Bernard that has a very sensitive stomach. Even a piece of grilled
fish or chicken has her feeling sick. She eats these treats without any trouble.