Our dog Henry turned 6-years old this year! I was not always a fan of the big lug, but he's definitely grown on me. I love him dearly and I can't imagine our family without him. He is a sweet dog, great with the kids and is a constant companion to Lila -- his favorite human. This year for his birthday Lila and I made these cookies as a special treat for him and his furry little brother Cosmo. Lila is allergic to peanut butter, so it was important to find a peanut free snack that she could help make.
These biscuits are a healthy alternative to most store bought biscuits, freeze well, and are delicious enough for humans to eat. Well, at least that's what Lila tells me.
Ingredients
2 1/2 cups whole wheat flour
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 bunch fresh carrots, grated or chopped in a food processor2-3 fresh bananas, peeled and mashed1 egg1/3 cup vegetable oil1 tablespoon brown sugar1/2 cup cold water
Directions
- Preheat oven to 350 degrees
- Combine the wheat flour, cornmeal and brown sugar in a bowl.
- Next, add the mashed banana, grated carrot, egg, vegetable oil and cold water to the dry mixture to make a semi-wet dough.
- Drop approximately 1 1/2 table spoons of dough onto a greased cookie sheet and press with the back of the spoon to flatten to approximately a 1/2 inch thickness.
- Place biscuits in the oven and bake for 35 minutes. After they are done baking, shut the oven off, leaving the biscuits in the over to crisp up and dry another 45 minutes.
- Store in an air tight container or freeze for future use.
Servings
Approximately 40 biscuits
A Broken Oven Tip
If you're good with cookie cutters, you call roll out the dough on a floured surface and cut into fun shapes.
If you're good with cookie cutters, you call roll out the dough on a floured surface and cut into fun shapes.
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