Sweet and savory spice treats

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Sweet and savory spice treats

Use whatever you have on hand to create these delicious homemade dog treats. They’re never the same twice!

Ingredients

4 cups whole flour — use one whole flour or a combination of flours, e.g. whole brown rice flour (contains bran and germ), whole oat flour, whole barley flour, chickpea flour, potato, quinoa, tapioca, hemp and coconut

1 cup filling — choose from fresh fruits and vegetables and hormone-free, antibiotic-free protein sources. Try bison, chicken, turkey, venison, rabbit, fish, ostrich, emu or duck, or choose unsweetened applesauce, organic canned pumpkin, butternut squash, banana or berries. You can make a vegetable and fruit blend, like sweet potato and cranberries

1 part spice or herb combination —  consider 2 teaspoons ground cinnamon and 2 teaspoons ground carob powder for fruit based sweet treats; and 1 finely minced garlic clove and 2 teaspoons fresh parsley (or 1 teaspoon ground dried parsley) for savory treats that contain meat or fish. Here are a couple more spicy combinations to try:

  • Apple pie spice: 1 tablespoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, ½ teaspoon ground cardamom
  • Pumpkin pie spice: ¼ cup ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground nutmeg, 1 tablespoon ground cloves

Instructions

Preheat oven to 325ºF. Cover a large cookie sheet with parchment paper. Combine all ingredients in a food processor until the dough pulls away from the sides of the bowl.

Turn out dough onto a lightly floured surface and knead well. Cut into desired shapes or squares and place on cookie sheet. Or take small pieces of dough and roll out to the thickness of a pencil, and using a sharp knife or pizza cutter, cut pieces appropriate to your dog’s size (like mini biscotti) and place on cookie sheet. Another alternative is to form the dough into a ball, place it in the center of the cookie sheet, and using a rolling pin, roll it out to the edges and score with a sharp knife or pizza cutter.

Bake for 20 minutes, then turn oven down to 175ºF and bake for 40 more minutes. Turn oven off and let biscuits cool completely in the oven, before storing them in an airtight container or Ziploc bag.