From the Murray Mail archive: first published in the club's newsletter, issue 59 (August 2025), and dated here to when it first appeared.
Brown rice flour treats with pumpkin, cheese, rosemary and turmeric. Makes roughly 15-20 but recipe can be doubled.
Ingredients
- 275g brown rice
- 2 tbsp flaxseeds
- 60g Grated Cheese (I used mozzarella)
- 1 egg
- 150g cooked mashed pumpkin
- 1 tbsp dried rosemary
- 1 tbsp ground turmeric
- 2 tbsp milk powder
Method
- 1/. Place rice & flaxseeds in a blender (anything you can mill with) and mill till Rice is a fine powder, place into a bowl.
- 2/. Grate cheese into a bowl large enough to mix with milled Rice mixture & balance of ingredients.
- 3/. Add brown rice flour back into the bowl with cheese, add egg, pumpkin, milk powder, rosemary & turmeric, mix with a mixer or spoon; mix well. Save a little Rice Flour and Pumpkin for step 4
- 4/. Turn dough out onto a silicone mat, baking paper or lightly floured surface (place baking paper over dough to prevent sticking to the rolling pin).
- If dough is too sticky, add more rice flour. If the dough is too dry, add a tiny bit more pumpkin. Roll dough out, I did mine 10mm thick & cut shapes using cookie cutters.
- 5/. Bake in a preheated oven at 180° for 20 mins, flipping treats over after 10 mins. Cooking time depends on the shapes used so watch to make sure the treats don't burn. Switch off oven, leave door slightly ajar & allow to cool in oven before serving or storing.
* Store for 1-2 weeks in air tight container or 2 months in freezer
From the Murray Mail, issue 59 (August 2025). From Shane's Home Made Doggie Treats. Members can read the original issue.
