Kefir is a regular ingredient around our house. Full of billions of beneficial bacteria for you and pupper both!
1 c kefir
1 ¼ c gluten free flour blend
¼ c ground flaxseed
2 tablespoons hulled hemp seeds
Do ahead: Preheat oven to 350℉. Coat a silicone mini bone mold with cooking spray.
Whisk together kefir and egg until blended. Place remaining dry ingredients in a bowl and whisk to blend. Make a small well in the center of the flour mixture large enough for kefir-egg mix. Using a rubber spatula, blend mixtures into a very thick past. Rest dough for 5 minutes,
Place a ½ teaspoon of dough into each bone mold and press firmly with floured fingers. Gently scrape off any extra dough with an icing spatula (save for next round). Place mold onto a baking sheet and place in the oven. Bake for 25-30 minutes or until lightly golden brown. Cool, unmold and repeat. Store refrigerated for up to a week. May be frozen. Store any uncooked dough for only 3 days.
Note: for crispier bones, remove from mold and place back in oven for 5-7 minutes.