I haven’t even finished this sentence and my mouth is already watering! As you may know, most of the recipes I post are for humans but can be shared (in smaller portions) with dogs as long as they don’t have ingredients such as onions, raisins, etc. (click here for a list of foods that are toxic to dogs and here for a list of foods that are toxic to cats). Since CAPS has been celebrating so many successes (Barkworks shutting down, billboards coming out in February, my new business cards, and a new logo), I’m going to post a just-for-dogs recipe. Mother has been really busy, but I hope she’ll take the hint and consider making a batch of these GLORIOUS treats for me (the bratty brothers can have 1 or 2- I’m feeling generous)!
3 cups minced parsley
1/4 cup finely chopped carrots
14 cup shredded vegan mozzarella or vegan grated parmesan
2 Tbsp olive oil or canola oil
23/4 cups whole wheat flour
2 Tbsp bran
2 Tbsp baking powder
1/2-1 cup water
Preheat oven to 350F degrees and place rack on middle level.
Lightly grease a large baking sheet.
Stir together parsley, carrots, cheese and oil.
Stir together flour, bran and baking powder and mix together with vegetables.
Gradually add 1/2 cup water, mixing well.
Add more water, if necessary, to make moist but not wet dough. Then knead for 1 minute.
Roll dough out to 1/2inch thick.
Using cookie cutters (preferably in shape of dog bone) or glass and cut out shapes.
Bake for 20-30 minutes or until browned and slightly hardened.
Sprinkle with wheat germ.
*They will harden more as they cool.
Transfer to rack to cool and then store in airtight container.
Makes 12-24 biscuits