I have spent most of the month of August away from home.
I am not complaining AT ALL, because each of the trips were to visit friends and family and to celebrate different special occasions. Let me tell you, it was so good to see family and friends that I haven’t seen in awhile.
But boy, it does feel good to sleep in my own bed. And get back to a regular schedule.
Another thing that I missed about home were my furry babes! LOL! My cat and dog greeted us every time we returned home with wet kisses and fuzzy cuddles. The cat especially has major separation anxiety.
To show them we didn’t completely abandon them and that we still love them, I whipped up some homemade treats.
I am a strong advocate of making homemade dog treats and have several different recipes here on Kitchen Concoctions. While all of the other recipes I have shared, mostly use common pantry staples (flour, eggs, oil, etc.) this recipe does have a few ‘not so common’ ingredients.
Wheat germ, bread flour and flax seed may not be common in some of your kitchen but these ingredients are great to keep on hand (even though admittedly they may cost a bit more up front).
Bread flour is often called for in bread or roll recipes. It is made from hard wheat flour and has high levels of protein. This high protein level helps the bread to rise and give it a firmer shape and structure. Flax seed and wheat germ are also used in this recipe. I keep both on hand to add to my granola, oatmeal and smoothies to boost nutrients, so I was happy to find another recipe I could add them to.
These treats were a nice change from the other treats I have made. They are also a great way to use up some ingredients you may not use on a regular basis but need to clear out of the pantry. A win/win for all!
One Year Ago: Tex-Mex Potatoes
Two Years Ago: FYI: Composting
Three Years Ago: Hash Brown Breakfast Casserole
Four Years Ago: Cookbook Review: Sandra Lee’s Semi-Homemade Cooking 3
Homemade Flaxseed Dog Biscuits
Prep Time: 30 minutes Wait Time: 15 minutes Bake Time: 25 minutes Yields: approximately 40-50 biscuits (depending on size and shape)
2 2/3 cups whole wheat flour
2 1/2 cups bread flour
¼ cup wheat germ
1 teaspoon salt
2 tablespoons brown sugar
1/3 cup flaxseeds
1 cup vegetable oil
½ cup powdered dry milk
1 cup warm chicken or beef broth
Preheat oven to 325 degrees. Line sheet pans with a splat mat or parchment paper.
Combine wheat flour, bread flour, wheat germ, salt, brown sugar, and flaxseeds in a large mixing bowl. Stir in vegetable oil. Add eggs, one at a time, mixing well after each addition.
Dissolve dry milk in warm broth. Stir broth/dry milk mixture into flour mixture. Mix to form a very firm dough that is smooth and workable. Adjust by adding a little extra flour or broth, if needed.
Wrap dough in plastic wrap and set aside to rest for 15-20 minutes.
After resting, roll the dough out to ¼ to ½ inch thick. Cut out biscuits using a bone or desired shape cutter. Place the biscuits on prepared sheet pans.
Bake at 325°F for 25-30 minutes or until biscuits are brown and hard. Let biscuits cool, then store in an airtight container for 2-3 weeks.
Adapted from White on Rice Couple