what a fantastic idea!! here are some treats that Layla just LOVES! and i love feeding because i know they are good for her.. the peanut butter one.. i suggest making 1/2 the recipe because it makes TONS especially when you are cutting them VERY small for our little ones! let's see more on here! i think this might be my favorite thread EVER!
Wheatfree Salmon Treats
? 1 8 oz. can salmon with juice
? 1/2 cup chopped parsley
? 3 eggs, shells included
? 1/2 cup sesame seeds ground up in coffee grinder
? 1/2 cup flax seeds ground up in coffee grinder
? 2-3 cups potato flour
Put these ingredients into a food processer, mix VERY WELL. Pour potato flour through the opening while the motor is running. I can't tell you exactly how much, but I would guess about 2-3 cups. When the dough forms, like a pie curst, and rolls into a ball it is ready to take out.
Dump this mess onto potato floured counter or board. Knead more flour into this and when it is a rolled out cookie consistancy, it is ready to roll out into about 14 inch thick. I use a pizza cutter to roll our long strips and then cut crosswise to make samll squares . If you want FANCY you may use a cookie cutter. Bake on cookie sheets, sprayed Pam or line the sheet with parchemnt paper. I put in as many as will fit. Usually two whole cookie sheets suffices. I bake this in a 375? oven for 20 min. Turn and rotate the cookie sheets and bake about 10 more minutes. You can make them as soft or as hard as you want
Peanut Butter and Oat Crunchies
1/4 cup honey
1 cup crunchy peanut butter
2 cups chicken broth or water
1/3 cup peanut oil
1 cup rolled oats
1 cup oat bran
3-4 cups oat flour
Directions:
Preheat oven to 350 ? F (180 ? C).
In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.
Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.
Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.
Makes several dozen small treats that keep and freeze well.
__________________ Layla  's Simon |