Dog Biscuits For Breakfast

A gluten-free breakfast biscuit made with yummy ingredients. You can join in too!


  • 1 1⁄2 cups brown rice flour (plus more for dusting)
  • 2 Tablespoons ground flaxseed
  • 2 Tablespoons bacon fat
  • 2 strips crispy bacon, crumbled
  • 1⁄4 cup grated Cheddar cheese
  • 1 medium sized carrot, shredded and chopped into very small pieces
  • 1 egg
  • 5 Tablespoons water


  • Preheat oven to 175°C.
  • Use two large baking trays and line with baking paper.
  • In a large bowl, mix all ingredients together to form a dough.
  • Turn the dough onto a brown rice floured work surface and use a rolling pin to roll out 5mm thick. Cut out shapes with a cookie cutter. Arrange the shapes on the baking trays and bake for 25-30 minutes, until lightly brown.
  • Allow to cool completely before serving. Store biscuits in an airtight container in the refrigerator for up to 2 weeks.

Note: Instead of brown rice flour, you can use quinoa flour instead.

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