200 grams tinned pumpkin puree (make sure this is plain, tinned pumpkin puree and not dessert pumpkin as this often contains added sugar, fat & seasonings)
225 grams wholemeal flour
7 grams dry yeast
1 ½ tsp olive oil
50 grams grated parmesan
In a large bowl combine the flour, dry yeast and grated parmesan
Add the pumpkin puree and olive oil and mix it all together until the dough is firm
Cover with a clean tea towel and leave to rise for about 30 minutes
Line a baking sheet with parchment paper and preheat the oven to 200°C
Divide the dough into 20 equal pieces. Roll each piece into a stick about 22cm long. Loosely tie a knot at each end of the sticks.
Place on parchment paper and bake the bones for 15 minutes or until golden
Allow the bones to completely cool on a wire rack
Nutritional Facts: 1035 Calories. 64% Carbohydrates, 19% Fat, 17% Protein (for all the treats)
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