Preparation: Preheat your oven to 320°F (160°C) convection. Prepare your silicone baking mat for dog biscuits and make sure it is clean and dry.

Prepare the sweet potato: If not already done, cook the sweet potato until it is soft. Then peel it and let it cool down a bit.

Mix wet ingredients: Put the beef, pear pulp, cooked sweet potato, and egg in a sufficiently large mixing bowl.

Puree the mixture: Use your hand blender and puree all wet ingredients carefully until a uniform, fine mass is obtained. You should not be able to see any larger pieces.

Incorporate flour: Now gradually add the buckwheat flour and the rice flour. Mix everything well with a spoon or dough scraper until a smooth, spreadable dough has formed.

⁠Fill the molds: Use a dough scraper and carefully spread the dough into the recesses of your baking mat. Make sure the dough is evenly distributed and smooth the surface.

⁠Baking: Slide the baking mat on a baking tray into the preheated oven and bake the biscuits at 320°F (160°C) convection for 20-30 minutes. You can tell they are done when they can be easily removed from the mold.

Drying: Reduce the temperature to 158°F (70°C) and let the biscuits dry for another 3-5 hours. This is important for the durability of your dog biscuits.

Cooling: Let the biscuits cool completely after drying before removing them from the mold.

Tip: You can adjust the consistency of the dough by the amount of flour. If the dough is too firm, add some water. If it is too runny, carefully add more flour.