It all started years ago, when it seemed that ALL our friends got dogs in the same year. I had just purchased “Rose’s Christmas Cookies” by Rose Berenbaum and ran across her recipe for ‘Bones a la Fido”- ahhh, the perfect gift for our friends with dogs !!! This began a tradition that I continue today.
That original recipe called for a mixture of flours, broth and yeast. But as food allergies appeared in the doggie set I found I needed to find new recipes, since some dogs can’t have wheat – and NO dogs should have onions, raisins, grapes and chocolate (white chocolate, however, is ok). Last year I tried ‘Tuna Tasties’, a recipe I found on gourmetsleuth.com. – a great source for dog biscuits recipes. They were a big hit ! Then, this year I was vacationing in North Carolina and bought ‘the organic dog biscuit cookbook” from the Bubba Rose Biscuit Co. I tried one of their sweeter recipes, using cinnamon and molasses. Both of these recipes have been endorsed by my taste taster, Maggie. She was a VERY willing particpant !
These treats can be cut into any shape you like. I love using ‘dog bone’ cutters. I have also used ‘fire hydrants’. I think a fish shaped cutter would be great for the Tuna Tasties. Whatever the shape, I suggest using smaller sized cutters so that you get more treats from each batch. I present these treats in small bags tied with ‘paw print’ ribbon. I also add a gift tag, listing all the ingredients.
- 1 cup rolled oats
- 1 cup cornmeal
- 1 teaspoon ground flax seed
- 1/4 teaspoon baking powder
- 1 can tuna or salmon packed in water ( NOT drained)
- 1/3 cup water (or as needed)
- Preheat oven to 350 degreees F.
- Spray cookie sheet with cooking spray
- Grind Flax see, set aside.
- Grind oats to a course flour, set aside
- Put tuna in a food processor and pulse until smooth.
- Add all other ingredients and pulse until the mixture comes together in a ball. If the mixture is too dry, add additional water , a teaspoon at at time , as needed
- Turnout the dough onto a lightly floured work surface and knead until the dough is soft, about 1 minute.
- Rollout the dough to a 1/4 inch thickness.
- Cut dough into shapes, using a cookie cutter dipped in flour and place onto the greased cookie sheet. (They won’t spread, so can be placed closely together).
- Bake treats for 20-25 minutes, until firm and nicely browned.
- Cool treats on a wire rack.
- Store treats in the refrigerator in an airtight container.
“bark ‘o lanterns’- adapted from ‘the original dog biscuit cookbook’
- 1 cup oat flour ( I pulsed rolled oats in the processor to flour form)
- 1 cup brown rice flour
- 1 cup canned pumpkin
- 2 Tablespoons molasses
- 1 tsp cinnamon
- 1 egg
- Preheat oven to 350 degrees F.
- Combine all ingredients together in a food processor and mix until a ball forms.
- Roll out on a floured surface to a 1/4 inch thickness.
- Cut into shapes using a cookie cutter and place treats on ungreased cookie sheet (You can place them close to each other as they won’t spread)
- Bake for 20-25 minutes.
- Remove from oven and cool on a wire rack.
- Store in refrigerator in an airtight container.