Jen Mitchell, the producer of our series Fido & Wine, has a new blog devoted to her current passion: home cooking for dogs. We’ll be reposting recipes and insights from My Dog’s Breakfast whenever we can. Here’s her recipe for a hearty treat called Pumpkin Rye Crunchers, made with Ryvita crispbreads:

-6 Ryvita crispbreads, crumbled 

-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.

Follow Jen’s blog HERE.