Day 4 of Dog Week
I decided to make my treats with chicken instead of beef because it has less fat, but they can be made with beef or pork, just sub it in for the chicken or turkey. I prefer whole wheat flour because it gives a more dog biscuit-like texture than white flour. The recipe is really easy to make, it's just like making cookies!
2 1/2 cups of organic whole wheat flour
1/2 cup of dry milk
1/2 cup of warm water
2 teaspoons or 2 cubes of low salt chicken bouillon
1 cup ground chicken or turkey (dark meat)
1/2 cup finely grated and minced carrot
1/2 cup finely chopped cauliflower
6 tablespoons of olive oil
Preheat oven to 350 degrees
Grease two cookie sheets and set aside
Place the egg, olive oil, carrot, cauliflower and chicken in a food processor and mix on a fine chop setting until totally combined
Remove from food processor
Mix dry ingredients in a mixing bowl, then slowly add wet ingredients
Work dough until thoroughly mixed and roll into a ball
Flatten with a rolling pin till dough is about 1/4 inch thick for large dogs
or 1/8 of an inch for small dogs
Cut into desired shapes and place on greased pan at least 2 inches apart
Bake at 350 degrees for 25 to 30 minutes or until golden on top and brown on bottom
Let cool on cookie sheets for at least 10 minutes before removing
Store in an airtight container in the refrigerator. I am not sure how long they last, in my house they never make it more than a week!
If your dog is small, it's better to make the shapes smaller for little mouths. You can adjust the amount of flour and water, if the consistency isn't quite right to roll out.
I found a few recipes online, but the consistency was not hard enough to qualify as a "greenie." So I started changing ingredients till they came out how I wanted and how my dog liked them. I can't be sure how well, if at all, it cleans his teeth, but it definitely helps freshen his breath!
Preheat over to 400F.
Grease a cookie sheet and set aside
Mix charcoal, crushed bouillon cube and rice flour in a large bowl and set aside
Put parsley, chlorophyll, egg and olive oil into food processor
Process until chopped very fine and well mixed
Add this green paste to flour mixture and combine
Knead, adding broth until a moist ball forms and the color is consistent throughout
With a rolling pin, flatten dough and cut out shapes with a cookie cutter
Score the top of each with a fork so they will not thicken while baking
Bake for 20 to 25 minutes, or until hard
Remove from oven and let cool completely
Place in an air tight container
It's better if you store these in the refrigerator, than to leave them out
See you then,