4-Ingredient Dog Biscuits - Available at most of our events!
1 small overripe banana
1/2 Cup peanut butter
1/3 Cup chicken stock OR beef stock for beef flavor
1 Cup wheat flour
1/2 cup of powdered brewers yeast (optional) (for flea treatment)
Preheat your oven to 350° and a line a baking sheet with parchment paper
In a large mixing bowl, mash your banana
Now add peanut butter, beef broth, and a 1/3 cup of flour at a time until well mixed
Use a spatula to take all your dough out of your bowl and form into a large dough ball with your hands
Roll your dough out with a rolling pin and use a bone cookie cutter to cut out your bone shaped dough, press your fork in the middle of the bones
Bake your bone dog biscuits on your parchment paper lined baking sheet for about 16-18 minutes, depending on how thick your dough is
Simple Dog cookies
2 cups +1/2 half cup rolled oats
½ teaspoon salt
½ cup unsalted, low-fat beef broth or chicken broth
Preheat oven to 325 degrees.
Add 2 cups oats, salt, beef broth, and egg to a large mixing bowl. Combine well. Add remaining ½ cup of rolled oat and combine.
Pour onto wax paper and knead dough for about 3 minutes. Let stand for about 3 minutes to begin to become firmer. Press to ½-inch thickness.
Cut with cutter and place onto a parchment paper lined baking sheet.
Bake for 20 minutes. Remove from oven and allow to cool completely.
Store in an airtight container for use or store in a ziptop bag in the freezer for later thawing and use.
Easy Two-Ingredient Dog Treats
2 cups 100% organic whole wheat flour* (or wheat germ, spelt, rolled oats — or a mixture of these)
2 (4oz) jars of pureed baby food** – beef, blueberry, sweet potato, chicken, etc.
Preheat oven to 350°.
Mix ingredients together to form a stiff dough. If necessary, add extra flour or water as needed.
On a lightly floured surface, roll dough out evenly until it’s about 1/4 inch thick. Use cookie cutters to cut into desired shape or a pizza cutter to make cubes.
Line a cookie sheet with parchment paper, place treats about 1/2 inch apart. Bake for 20 – 25 minutes.
Allow to cool completely before storing in a paper bag (storing in an air-tight container will make them soft, but they’re still edible).
Best of Breed Dog Biscuits.
2 cups King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or Organic Whole Wheat Flour
1 cup rolled oats, regular or quick
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
1/2 cup Baker's Special Dry Milk or nonfat dry milk
1/2 teaspoon salt
2 large eggs
1 cup peanut butter, crunchy or plain
1/2 cup + 1 tablespoon cold water, enough to make a cohesive dough
Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment.
Mix together the flour, oats, parsley, dried milk, and salt.
Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly.
Add enough water to bring the dough together; depending on the season, you may need to add a bit more (winter), or a bit less (summer).
To make biscuits using a dog-bone cutter, roll the dough about 1/4" thick, and cut with a 3 1/2" cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough.
To make dog "cookies," drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4".
Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.
Remove the biscuits from the oven, and cool right on the pans.
Yield: about 42 larger (3 1/2" dog-bone) biscuits, 60 smaller (round) biscuits.