Adapted from The Organic Dog Biscuit Cookbook by Bubba Rose Biscuit Company

  • 1 ½ cup oat flour
  • 1 1/4 cup brown rice flour
  • 1/2 cup oat bran
  • ½ cup strawberries (fresh or frozen)
  • 1/2 cup blueberries (fresh or frozen)
  • 2 Tbsp honey
  • 1 tsp cinnamon
  • 1 egg
  • ¼ c water

Preheat oven to 350° F. Puree strawberries and blueberries in a food processor. Combine with other ingredients and mix thoroughly until dough forms. Roll the dough out on a lightly floured surface to form rectangles ¼” thick, the size of your baking sheets. Place on ungreased cookie sheets. Using a pizza cutter and ruler (optional) for straight lines, cut the dough into small squares. Don’t worry about separating the squares, as they break apart after they are cooked. Bake for 20-25 minutes or until the cookies are lightly brown. Remove from the oven and let cool completely on a wire rack. Store in an airtight container in the refrigerator.