The Boys love Ryvita crispbreads. These really dry and thin crisps have very few ingredients and are made from whole grain rye, are high in fiber, and most of them are wheat-free. Rye grain is lower in fat and sugar, yet contains a natural balance of vitamins and minerals. (I always pick up Rye Flour at the Bulk Barn when I’m there for baking dog treats.) Ryvita crispbreads are baked with no added preservatives or chemicals. I try to eat them (I really do!) but there are always some left in the package, so why not use them in my baking? The boys really like the hearty CRUNCH, so I thought I’d try to make some crunchy cookies with some Ryvitas!

These are simple, fast, and you only need five ingredients. WINNING!

-6 Ryvita crispbreads, crumbled (I used the rye and oat bran ones)
-1 cup pure pumpkin puree
-2 cups rye flour or whole wheat if you don’t have it
-1/2 cup of pumpkin seeds
-1/3 cup peanut butter

Preheat oven to 350 degrees.

Add the two cups of flour to your mixing bowl. Then add the pumpkin puree, seeds and peanut butter. Mix together. Crumble in two of the Ryvita crisps and the pumpkin seeds. Mix again. On top of the rough dough ball you’ve formed, sprinkle remainder of crumbled Ryvitas on top, let them fall off the sides to bottom of bowl. Lift the ball and and gently place the bottom on top of these fallen Ryvita crumbles.

Form cookies of any size you like from the dough ball, by gently making cookie balls. Place them on parchment lined baking tray and press down to make into a cookie shape. Don’t manhandle these ones too much,you want the crispy crumbles to stay somewhat on top of the dough so that they are still crisp after baking.

Bake at 350 for 20 minutes.

* Please note that I’m neither a vet nor an animal nutritionist, so it’s advisable to consult with your own authority when trying new foods, and also to ensure that your dog’s home cooked diet is balanced & includes all of the nutrients that are necessary for your dog’s health.