Yoghurt Drops (for Rodents)

With all the treats and delicious food that comes our way this time of year, it’s easy to forget that our pets deserve a little something in their stockings too! For us, we have one “group” stocking for all 10 animals (not counting fish) – we have 3 cats, a dog and my sister’s 6 adorable rats.

Yes, rats. Most people think the idea of rats is creepy or weird, but they are friendly and have personalities that are more complex than some people I know!

Now, my sister being who she is, these are some pampered creatures. They go to the vet, have 2 cages (one in her “student” home, one in our living room), get special food and are even bathed! Of course, this all costs a pretty penny, and as a student she needs to save her cents! For the holidays, I decided to take on the task of making the furballs one of their favourite snacks – yoghurt drops. The rats love yoghurt in general (and it is quite cute to watch them eat it), and the drops are a sweet treat once in a while that they go nuts for!

If you have rodents, you know how expensive their treats can be – but for the price of a tub of Greek yoghurt (or even cheaper, homemade yoghurt), skim milk powder, gelatine and the crushed dregs of breakfast cereal, you can make your own. These stay shelf-stable if you take the dehydrator step, but if you don’t have one, no worries – they keep perfectly fine in the freezer.

Yogurt Honey Drops (for Rodents)

Have you ever made your own pet treats? What pets do you keep at home?


Yoghurt Drops (for Rodents) 

Makes 335g
2 cups full-fat vanilla yoghurt
2 tbsp honey
3 tbsp unflavoured gelatine
½ cup instant skim milk powder
3 tbsp cornstarch
½ cup crushed breakfast cereal (any type, I used Cheerios) or 2 packets instant oatmeal

  1. Beat together the yoghurt, honey, gelatin, milk powder, cornstarch and cereal. Let stand 10 minutes.
  2. Scoop yoghurt mixture into a Ziploc bag with the corner snipped off and pipe small drops on sheets of parchment paper cut to the size of your dehydrator trays (or baking sheets if freezing).
  3. Dehydrate until completely firm and dry to the touch, about 6 hours (or up to overnight). Let cool to room temperature, then transfer to a zip-top bag. These store best in the fridge but can be kept in a cool, dry place as well.
  4. If freezing, place sheets in the freezer overnight, then transfer to a zip-top bag and storing in the freezer.
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Dental Soft Doggy Bites

Those of you who work in the healthcare industry will know what I mean by the term “dental soft”. Actually, if you’ve ever had your teeth pulled, braces tightened or other oral procedures done, you’ll likely be familiar with the feeling of being unable to chew much of anything! Most of my experience with the phrase came from working in a retirement facility coding and modifying menu charts, and it was a more or less running joke in our family since the home would simply overcook or food-processor chop the whole menu together and spoon feed the rather unappetizing result to the seniors. But lo and behold, that short co-op of mine came calling, just not in the human form I expected.

We have an old dog.

He’s a sweet thing, slightly neurotic but loving, but he’s almost 14 and definitely showing his age. Since I’ve been a part of his family (he’s technically my stepdad’s – not that he’s being taken care of by him 0_0 ) he’s had both his back knees replaced, the ligaments and cartilage in those joints re-aligned, had allergic reactions that caused him to chew his feet bloody, lost two teeth and developed a series of strange growths that don’t seem to be hurting him, but are definitely creepy. The latest drama with Shag, as we call him, is twofold: he’s stopped eating 3/4 of his dinners now (likely due to the chewing factor), and as a result he’s developed some interesting bowel habits (or vice-versa, who knows). The only thing he seems to actually want to eat are his treats, but thanks to his current dental situation can’t take anything hard or overly chewy.

Until recently, a slightly underbaked version of my Better Bikkies was his thoroughly enjoyed snacktime goody, but now he’s having issues biting even those. So, in a (mother-directed) attempt to coax him back to the land of the eating I went back to the kitchen and made a few tweaks. I added more oats, oil, peanut butter and water to the batter, as well as some new players like homemade applesauce, buckwheat groats, psyllium husks and a shot of the liquid glucosamine our vet put Shag on for his creaky joints. Instead of the honey I used in the original, I opted for a decadent amber agave nectar that the folks at Nature’s Agave were kind enough to send me to try and review (more in a later post). For my notes on some of the other ingredients, see the original recipe – they didn’t change. Finally, I made the cookies smaller so they were easier for him to handle (he is after all a little dog) and changed the baking method, opting for a shorter, hotter cooking to preserve as much softness as I could while still having them “set”.

The dog loves them, and better yet – he can love them. He’s family, and seeing family happy is definitely a big, wet, sloppy kiss in my books.

Dental Soft Doggy Bites
Makes about 190 small “bites”
1 ¼ cups rolled oats
3 tbsp buckwheat groats (kasha)
1 cup unsweetened applesauce (preferably homemade)
1 cup chicken stock
1/3 cup olive oil
2 tbsp Nature’s Agave amber agave nectar (or other agave nectar, or honey)

¾ cup smooth, natural peanut butter

1 ½ cups boiling water
1 egg
1 tsp liquid glucosamine supplement (I used UBAVet Liquid Plus Glucosamine HCl), optional

½ cup rye flour

1 cup barley flour
½ cup quinoa flour
¼ cup sunflower seed flour **
¾ cup soy flour
¼ cup psyllium fibre husks

¼ cup teff flour

½ tsp guar gum

2 tbsp ground flaxseed

¼ cup wheat germ **
½ cup quick (Minute) tapioca
¼ cup whole flaxseeds
½ cup imitation or turkey bacon bits **

  1. In a large bowl, combine oats, kasha, applesauce, chicken stock, oil, honey, peanut butter and boiling water, stirring well. Set aside for 10 minutes.
  2. Beat in the egg and glucosamine (if using), followed by the remaining ingredients.
  3. Chill dough 1 hour.
  4. Preheat oven to 350F, line a baking sheet with parchment or foil.
  5. Working in batches, roll out the dough between sheets of waxed paper and cut into small squares or rectangles.
  6. Bake, one sheet at a time, for 10 minutes. Cool on the sheets.

Note for would be bakers: I cut the chilled dough into the pieces and freeze them on baking sheets before transferring to a big Ziploc bag so that I can bake off as needed. 350F for about 11-12 minutes works from frozen.

Dental Soft Doggy Bites

Those of you who work in the healthcare industry will know what I mean by the term “dental soft”. Actually, if you’ve ever had your teeth pulled, braces tightened or other oral procedures done, you’ll likely be familiar with the feeling of being unable to chew much of anything! Most of my experience with the phrase came from working in a retirement facility coding and modifying menu charts, and it was a more or less running joke in our family since the home would simply overcook or food-processor chop the whole menu together and spoon feed the rather unappetizing result to the seniors. But lo and behold, that short co-op of mine came calling, just not in the human form I expected.

We have an old dog.

He’s a sweet thing, slightly neurotic but loving, but he’s almost 14 and definitely showing his age. Since I’ve been a part of his family (he’s technically my stepdad’s – not that he’s being taken care of by him 0_0 ) he’s had both his back knees replaced, the ligaments and cartilage in those joints re-aligned, had allergic reactions that caused him to chew his feet bloody, lost two teeth and developed a series of strange growths that don’t seem to be hurting him, but are definitely creepy. The latest drama with Shag, as we call him, is twofold: he’s stopped eating 3/4 of his dinners now (likely due to the chewing factor), and as a result he’s developed some interesting bowel habits (or vice-versa, who knows). The only thing he seems to actually want to eat are his treats, but thanks to his current dental situation can’t take anything hard or overly chewy.

Until recently, a slightly underbaked version of my Better Bikkies was his thoroughly enjoyed snacktime goody, but now he’s having issues biting even those. So, in a (mother-directed) attempt to coax him back to the land of the eating I went back to the kitchen and made a few tweaks. I added more oats, oil, peanut butter and water to the batter, as well as some new players like homemade applesauce, buckwheat groats, psyllium husks and a shot of the liquid glucosamine our vet put Shag on for his creaky joints. Instead of the honey I used in the original, I opted for a decadent amber agave nectar that the folks at Nature’s Agave were kind enough to send me to try and review (more in a later post). For my notes on some of the other ingredients, see the original recipe – they didn’t change. Finally, I made the cookies smaller so they were easier for him to handle (he is after all a little dog) and changed the baking method, opting for a shorter, hotter cooking to preserve as much softness as I could while still having them “set”.

The dog loves them, and better yet – he can love them. He’s family, and seeing family happy is definitely a big, wet, sloppy kiss in my books.

Dental Soft Doggy Bites
Makes about 190 small “bites”
1 ¼ cups rolled oats
3 tbsp buckwheat groats (kasha)
1 cup unsweetened applesauce (preferably homemade)
1 cup chicken stock
1/3 cup olive oil
2 tbsp Nature’s Agave amber agave nectar (or other agave nectar, or honey)

¾ cup smooth, natural peanut butter

1 ½ cups boiling water
1 egg
1 tsp liquid glucosamine supplement (I used UBAVet Liquid Plus Glucosamine HCl), optional

½ cup rye flour

1 cup barley flour
½ cup quinoa flour
¼ cup sunflower seed flour **
¾ cup soy flour
¼ cup psyllium fibre husks

¼ cup teff flour

½ tsp guar gum

2 tbsp ground flaxseed

¼ cup wheat germ **
½ cup quick (Minute) tapioca
¼ cup whole flaxseeds
½ cup imitation or turkey bacon bits **

  1. In a large bowl, combine oats, kasha, applesauce, chicken stock, oil, honey, peanut butter and boiling water, stirring well. Set aside for 10 minutes.
  2. Beat in the egg and glucosamine (if using), followed by the remaining ingredients.
  3. Chill dough 1 hour.
  4. Preheat oven to 350F, line a baking sheet with parchment or foil.
  5. Working in batches, roll out the dough between sheets of waxed paper and cut into small squares or rectangles.
  6. Bake, one sheet at a time, for 10 minutes. Cool on the sheets.

Note for would be bakers: I cut the chilled dough into the pieces and freeze them on baking sheets before transferring to a big Ziploc bag so that I can bake off as needed. 350F for about 11-12 minutes works from frozen.

A "Paws"-itive Response

After all the goodies I made for the people on my holiday giving list, some may think that I forgot the four-legged furry members of the family! Fear not – not only did we bust out the catnip I dried over the summer for the felines here (apart from Dish, who is anti-drug apparently), but I sent a little “care package” of “kitty hash” and a new copy of Gourmet Gifts, since I love that book (especially the nuts!), to my animal-loving, ever-crafting aunt and uncle out west too. Some of you know that we also have an old grizzled mutt at home (and I do mean that in the nicest way possible), and my dad’s the “puppy papa” of a golden retriever puppy and an adopted Labrador. My uncle has always had dogs, and his goofy black Lab is no exception. So I had at least four tails to wag this holiday!

I never actually planned on making something for the dogs’ Christmas gifts, since I am in no way, shape or form skilled in what non-human systems need, want, can and cannot have. I was all prepared to pick up some rawhide chewies on the way to his place. After talking to my dad though, he told me that when a supply issue had forced them to switch the dogs to a wheat- and corn-free, low-grain formula for a short time, the instances of the dogs’ ear infections dropped and they seemed a bit more attentive and energetic without being destructive. Apparently with our old Lab Brandy (RIP, old girl), the story was much the same. A pet food recall mandated a switch in diet, which led to her eyes and ears clearing up, her energy to perk up and even her digestion to improve (i.e. a lot less undigested poop!). He wanted to find out if there was a way to make less-inflammatory treats for his clan without paying the insane prices specialty pet foods often command, and asked if I had some recipes for him. Well, the extent of my pet-food knowledge was “no chocolate, no alcohol, no garlic, no onions”, so I did a little digging. Lo and behold, once I started looking, I found out that there is a huge list of bad foods for dogs (including why they are, which I appreciated).

That was a lot to filter through in my “mental picture” of what dog treats are flavoured like, but at least I had my baseline of “avoids”, which I added wheat and corn to to minimize the overall risk of reaction. I called on whatever skill I developed working with gluten-free recipes and although what I came up with were not gluten free (using rye, barley and uncertified oat flours), these grains are easier for canine systems to digest and provide much needed fibre and slow-release energy. Add in coat-enhancing fatty acids from natural peanut butter, olive oil, pumpkin and seeds, antioxidants from beets and apples and protein from legumes and seed flours and these became some pretty epic snacks!

Nutty Canine Cookies

Makes 35-40

2 cups chickpea flour

1 ½ cups oat flour
¼ cup rolled oats
½ cup pureed pure pumpkin
¼ cup pureed beets
½ cup water
1 tbsp oil
  1. Preheat the oven to 350 F, line a cookie sheet with parchment paper or greased foil.
  2. Beat together all the ingredients in a large bowl until thoroughly mixed.
  3. Drop spoonfuls of dough onto cookie sheets and flatten into 1/8″-1/4″ thickness.
  4. Bake for 20 minutes.
  5. Rotate the pan 180 degrees and bake 5-10 minutes longer.
  6. Cool completely on the sheet.
  7. You can store these at room temperature for 2-3 weeks.
Chicken-Apple Oat Crunchies
Makes 30-35
½ cup apple juice concentrate
¾ cup prepared chicken stock
¼ cup unsweetened applesauce
1 egg white
1 ½ cups rice flour
2 cups barley or oat flour
2 cups rolled oats
1 tbsp chicken broth powder
1 tsp crumbled dried sage
1 tbsp crumbled dried parsley
  1. Preheat oven to 300F. Line a cookie sheet with parchment.
  2. Combine apple juice concentrate, chicken stock, applesauce and egg white in a large bowl, beating well.
  3. Mix in the flours, rolled oats, broth powder and herbs.
  4. Press evenly onto the cookie sheet.
  5. Score into bars with a knife.
  6. Bake for 1 hour 15 minutes.
  7. Turn off the oven and leave the biscuits inside to harden overnight.

Flavour wise, I lucked out with a pupy and two Labradors as 3/4 of my recipients. Those pups will (and do) eat almost everything – animal, vegetable, fruit and sometimes none of the above. But nobody wants to be given just healthy stuff for the holidays, so I deliberately picked ingredients that I knew they would love. The crowning glory of it all was the last batch, a peanut butter, oatmeal and bacon concoction inspired from a photo on my FlickR stream that I affectionately termed “Better Bikkies”. Our home “tester” became my new best friend while I mixed up the dough, and even though his teeth are not strong enough to chew through his old favourite Milkbones, I underbaked a few so that he could easily “gum” them down. And down them he did! The puppies at my dad’s place almost didn’t let the bag of them through the door before chomping down on their holiday treat. I guess they liked it – but really, peanut butter and bacon? How could you not?

You’ll notice I used a touch of wheat germ in these (even though I avoided it in the last two rounds of canine cookies) because of the wealth of B vitamins, vitamin E, minerals and fatty acids it has. Besides, I figure that the dogs are not eating a whole batch of these in one sitting, and 1/3 of a cup divided between 60 treats is low enough of an inflammation factor for an occasional “good dog” goodie.

Better Bikkies (Peanut Butter Bacon Dog Cookies)

Makes 60 2″ x 3/4″ sized rectangles 

1 cup rolled oats

1 cup boiling water
1 cup low-sodium chicken stock
¼ cup olive oil
1 tbsp honey
1 egg
½ cup rye flour
1 cup barley flour
½ cup quinoa flour
¼ cup sunflower seed flour (found at health food stores, or you can grind your own in a coffee grinder) 
¾ cup soy flour
3 tbsp teff flour
½ tsp guar gum
¼ tsp corn-free baking powder
2 tbsp ground flaxseed
1/3 cup wheat germ (if your dog’s allergic to wheat, use rice or spelt bran, or more ground flaxseed)
½ cup quick (Minute) tapioca
¼ cup whole flaxseeds
½ cup imitation or turkey bacon bits (don’t use pork bacon, it’s inflammatory and highly susceptible to rancidity) 
  1. Combine oats and boiling water, let stand 10 minutes.
  2. In a bowl, mix together stock, oil, honey, peanut butter and egg until well combined.
  3. Beat in the oats.
  4. In another bowl, whisk together the flours, guar gum, baking powder, ground flaxseed, wheat germ, tapioca, whole flaxseed and bacon bits.
  5. Slowly beat the dry mixture into the peanut butter mixture.
  6. Turn out onto a floured surface and knead until no longer sticky. Wrap and refrigerate 1 hour.
  7. Preheat oven to 325°F. Line 2-3 cookie sheets with parchment.
  8. Roll out the 1/2″-thickness and cut into desired shapes. 
  9. Place ½” apart on the sheets. 
  10. Bake 45 minutes, until golden brown.

A "Paws"-itive Response

After all the goodies I made for the people on my holiday giving list, some may think that I forgot the four-legged furry members of the family! Fear not – not only did we bust out the catnip I dried over the summer for the felines here (apart from Dish, who is anti-drug apparently), but I sent a little “care package” of “kitty hash” and a new copy of Gourmet Gifts, since I love that book (especially the nuts!), to my animal-loving, ever-crafting aunt and uncle out west too. Some of you know that we also have an old grizzled mutt at home (and I do mean that in the nicest way possible), and my dad’s the “puppy papa” of a golden retriever puppy and an adopted Labrador. My uncle has always had dogs, and his goofy black Lab is no exception. So I had at least four tails to wag this holiday!

I never actually planned on making something for the dogs’ Christmas gifts, since I am in no way, shape or form skilled in what non-human systems need, want, can and cannot have. I was all prepared to pick up some rawhide chewies on the way to his place. After talking to my dad though, he told me that when a supply issue had forced them to switch the dogs to a wheat- and corn-free, low-grain formula for a short time, the instances of the dogs’ ear infections dropped and they seemed a bit more attentive and energetic without being destructive. Apparently with our old Lab Brandy (RIP, old girl), the story was much the same. A pet food recall mandated a switch in diet, which led to her eyes and ears clearing up, her energy to perk up and even her digestion to improve (i.e. a lot less undigested poop!). He wanted to find out if there was a way to make less-inflammatory treats for his clan without paying the insane prices specialty pet foods often command, and asked if I had some recipes for him. Well, the extent of my pet-food knowledge was “no chocolate, no alcohol, no garlic, no onions”, so I did a little digging. Lo and behold, once I started looking, I found out that there is a huge list of bad foods for dogs (including why they are, which I appreciated).

That was a lot to filter through in my “mental picture” of what dog treats are flavoured like, but at least I had my baseline of “avoids”, which I added wheat and corn to to minimize the overall risk of reaction. I called on whatever skill I developed working with gluten-free recipes and although what I came up with were not gluten free (using rye, barley and uncertified oat flours), these grains are easier for canine systems to digest and provide much needed fibre and slow-release energy. Add in coat-enhancing fatty acids from natural peanut butter, olive oil, pumpkin and seeds, antioxidants from beets and apples and protein from legumes and seed flours and these became some pretty epic snacks!

Nutty Canine Cookies

Makes 35-40

2 cups chickpea flour

1 ½ cups oat flour
¼ cup rolled oats
½ cup pureed pure pumpkin
¼ cup pureed beets
½ cup water
1 tbsp oil
  1. Preheat the oven to 350 F, line a cookie sheet with parchment paper or greased foil.
  2. Beat together all the ingredients in a large bowl until thoroughly mixed.
  3. Drop spoonfuls of dough onto cookie sheets and flatten into 1/8″-1/4″ thickness.
  4. Bake for 20 minutes.
  5. Rotate the pan 180 degrees and bake 5-10 minutes longer.
  6. Cool completely on the sheet.
  7. You can store these at room temperature for 2-3 weeks.
Chicken-Apple Oat Crunchies
Makes 30-35
½ cup apple juice concentrate
¾ cup prepared chicken stock
¼ cup unsweetened applesauce
1 egg white
1 ½ cups rice flour
2 cups barley or oat flour
2 cups rolled oats
1 tbsp chicken broth powder
1 tsp crumbled dried sage
1 tbsp crumbled dried parsley
  1. Preheat oven to 300F. Line a cookie sheet with parchment.
  2. Combine apple juice concentrate, chicken stock, applesauce and egg white in a large bowl, beating well.
  3. Mix in the flours, rolled oats, broth powder and herbs.
  4. Press evenly onto the cookie sheet.
  5. Score into bars with a knife.
  6. Bake for 1 hour 15 minutes.
  7. Turn off the oven and leave the biscuits inside to harden overnight.

Flavour wise, I lucked out with a pupy and two Labradors as 3/4 of my recipients. Those pups will (and do) eat almost everything – animal, vegetable, fruit and sometimes none of the above. But nobody wants to be given just healthy stuff for the holidays, so I deliberately picked ingredients that I knew they would love. The crowning glory of it all was the last batch, a peanut butter, oatmeal and bacon concoction inspired from a photo on my FlickR stream that I affectionately termed “Better Bikkies”. Our home “tester” became my new best friend while I mixed up the dough, and even though his teeth are not strong enough to chew through his old favourite Milkbones, I underbaked a few so that he could easily “gum” them down. And down them he did! The puppies at my dad’s place almost didn’t let the bag of them through the door before chomping down on their holiday treat. I guess they liked it – but really, peanut butter and bacon? How could you not?

You’ll notice I used a touch of wheat germ in these (even though I avoided it in the last two rounds of canine cookies) because of the wealth of B vitamins, vitamin E, minerals and fatty acids it has. Besides, I figure that the dogs are not eating a whole batch of these in one sitting, and 1/3 of a cup divided between 60 treats is low enough of an inflammation factor for an occasional “good dog” goodie.

Better Bikkies (Peanut Butter Bacon Dog Cookies)

Makes 60 2″ x 3/4″ sized rectangles 

1 cup rolled oats

1 cup boiling water
1 cup low-sodium chicken stock
¼ cup olive oil
1 tbsp honey
1 egg
½ cup rye flour
1 cup barley flour
½ cup quinoa flour
¼ cup sunflower seed flour (found at health food stores, or you can grind your own in a coffee grinder) 
¾ cup soy flour
3 tbsp teff flour
½ tsp guar gum
¼ tsp corn-free baking powder
2 tbsp ground flaxseed
1/3 cup wheat germ (if your dog’s allergic to wheat, use rice or spelt bran, or more ground flaxseed)
½ cup quick (Minute) tapioca
¼ cup whole flaxseeds
½ cup imitation or turkey bacon bits (don’t use pork bacon, it’s inflammatory and highly susceptible to rancidity) 
  1. Combine oats and boiling water, let stand 10 minutes.
  2. In a bowl, mix together stock, oil, honey, peanut butter and egg until well combined.
  3. Beat in the oats.
  4. In another bowl, whisk together the flours, guar gum, baking powder, ground flaxseed, wheat germ, tapioca, whole flaxseed and bacon bits.
  5. Slowly beat the dry mixture into the peanut butter mixture.
  6. Turn out onto a floured surface and knead until no longer sticky. Wrap and refrigerate 1 hour.
  7. Preheat oven to 325°F. Line 2-3 cookie sheets with parchment.
  8. Roll out the 1/2″-thickness and cut into desired shapes. 
  9. Place ½” apart on the sheets. 
  10. Bake 45 minutes, until golden brown.

Baking for Brandy

No, not this brandy… this Brandy!! Yup, today I fired up the good old oven of mine (twice!) and made my dad’s sweet yellow Labrador some cookies. And they weren’t just any cookies either… they were biscotti!! She loves her cookies, so I figured that since biscotti are crunchy like her doggy biscuits I would try my hand at making those!

For a base recipe, I used an eggless formula that I’ve had in my recipe box for a while (many Christmases ago!) and modified it to make a savoury, puppy-friendly snack. The initial recipe was vegan, but since I don’t know many vegan dogs I decided to play around with some bits and pieces of my pantry.

Basic Biscotti
Makes 42 Small Pieces
2 tbsp ground flax seed
1/3 cup hot water
1 1/3 cups flour
1 cup whole wheat flour
4 tsp baking powder
1/2 teaspoon salt
1/4 cup canola oil
3/4 cups sugar

  1. Preheat oven to 375, place the rack in the upper third of the oven.
  2. Whisk together the flaxseed and hot water, set aside.
  3. Mix the flours, baking powder and salt in a bowl.
  4. Seperately, beat together the oil, sugar and flaxseed slurry.
  5. Add the dry ingredients and beat until well incorporated.
  6. Divide the dough into 3 balls, knead each to smooth out.
  7. Add extra ingredients at this point, keeping the consistency fairly sticky.
  8. With floured hands, shape each ball into a 9″ log, flattening slightly, and place on a lightly greased and floured cookie sheet.
  9. Bake for 25 minutes in the upper third of the oven. Reposition the oven rack to the middle position.
  10. With a sharp serated knife, cut each log into 14 slices.
  11. Bake for 10 minutes, then flip and bake 5 to 7 minutes.

Amount Per Serving
Calories: 53.4
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 9.0 g
Dietary Fiber: 0.6 g
Protein: 1.0 g

Here’s what I did to make Brandy’s biscotti:

  • Swapped the whole wheat flour for rolled oats
  • Added about 3 tbsp of dehydrated veggies, as well as 1 envelope each beef and chicken bouillon to the oil mixture
  • Used olive oil
  • Cut sugar to 1/4 cup
  • Added 1/4 cup buttermilk powder
  • Added 2 tbsp cheddar cheese powder
  • Doubled the salt
  • Added about 1/4 cup extra water

Basically, it was fun to play around with the different ingredients in a basic recipe. The result is perfectly edible for people too, I’m sure, but I don’t think the puppy will give up her share any time soon!

Baking for Brandy

No, not this brandy… this Brandy!! Yup, today I fired up the good old oven of mine (twice!) and made my dad’s sweet yellow Labrador some cookies. And they weren’t just any cookies either… they were biscotti!! She loves her cookies, so I figured that since biscotti are crunchy like her doggy biscuits I would try my hand at making those!

For a base recipe, I used an eggless formula that I’ve had in my recipe box for a while (many Christmases ago!) and modified it to make a savoury, puppy-friendly snack. The initial recipe was vegan, but since I don’t know many vegan dogs I decided to play around with some bits and pieces of my pantry.

Basic Biscotti
Makes 42 Small Pieces
2 tbsp ground flax seed
1/3 cup hot water
1 1/3 cups flour
1 cup whole wheat flour
4 tsp baking powder
1/2 teaspoon salt
1/4 cup canola oil
3/4 cups sugar

  1. Preheat oven to 375, place the rack in the upper third of the oven.
  2. Whisk together the flaxseed and hot water, set aside.
  3. Mix the flours, baking powder and salt in a bowl.
  4. Seperately, beat together the oil, sugar and flaxseed slurry.
  5. Add the dry ingredients and beat until well incorporated.
  6. Divide the dough into 3 balls, knead each to smooth out.
  7. Add extra ingredients at this point, keeping the consistency fairly sticky.
  8. With floured hands, shape each ball into a 9″ log, flattening slightly, and place on a lightly greased and floured cookie sheet.
  9. Bake for 25 minutes in the upper third of the oven. Reposition the oven rack to the middle position.
  10. With a sharp serated knife, cut each log into 14 slices.
  11. Bake for 10 minutes, then flip and bake 5 to 7 minutes.

Amount Per Serving
Calories: 53.4
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 9.0 g
Dietary Fiber: 0.6 g
Protein: 1.0 g

Here’s what I did to make Brandy’s biscotti:

  • Swapped the whole wheat flour for rolled oats
  • Added about 3 tbsp of dehydrated veggies, as well as 1 envelope each beef and chicken bouillon to the oil mixture
  • Used olive oil
  • Cut sugar to 1/4 cup
  • Added 1/4 cup buttermilk powder
  • Added 2 tbsp cheddar cheese powder
  • Doubled the salt
  • Added about 1/4 cup extra water

Basically, it was fun to play around with the different ingredients in a basic recipe. The result is perfectly edible for people too, I’m sure, but I don’t think the puppy will give up her share any time soon!