Me and my lovely, um I mean awesome (‘I’m a boy! I can’t be lovely!’) assistant ventured out on the first truly sunny day to get photos of these wheat free lemon herb dog biscuits. It’s nice to finally see the sun again! :)
1 1/2 cup Shredded Chicken (cooked)
1 Lemon (zested and juiced)
1/2 tablespoon Dried Parsley
1 tablespoon Olive Oil
1 1/2 cup Rice Flour
1. Preheat oven to 350 degrees fahrenheit.
2. In a large bowl mix all ingredients one at a time, stirring well after each addition.
3. Knead dough into ball and roll onto a heavily floured (the dough is very sticky) surface 1/4 inch thick and cut with a small sized cookie cutter of choice.
4. Place on ungreased cookie sheet and bake for 10 to 13 minutes or until browned at the edges. Cool and refrigerate.
Makes 3 to 4 dozen hearts