In the event of a zombie apocalypse, you’re getting off the grid, bugging out, planning a hike or outdoor adventure and need to make dual duty rations for you and your canine companions, or if you just forget to grab snacks at the grocery store, these treats for your pups are a healthy snack you can feel good munching on too! A word of caution: if there’s any chance these might do double duty as emergency snacks, you might want to rethink the bone shaped cookie cutter. 😉
Apple, Carrot & Oat Dog Biscuits
- 1/2 cup unsweetened applesauce
- 2/3 cup chunky carrot juice
- 3 tablespoons creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 cup coarsely ground almond meal (roughly ground almond flour)
- 1/2 cup rolled oats
- Preheat the oven to 400 degrees F, with a rack in the center of the oven. Line a baking sheet with a silicone liner or parchment paper and set aside.
- Make your chunky carrot juice: I take 3-4 carrots, cut the tops off, peel them and toss them into the Vitamix until they are pureed. I then add a bit of water and blend again on high to get the consistency closer to a pulpy juice. If the final product doesn’t measure 2/3 cup I add a bit more water until it does.
- Combine all ingredients in bowl of your stand mixer (or other large bowl) and stir to combine until a thick dough forms.
- Flour a wooden cutting board or similar surface well, and turn the dough out onto the board.
- Sprinkle flour on top of the dough and onto a rolling pin, and roll the dough to approximately 1/4″-1/2″ thickness. Be sure to use plenty of flour, as this dough is very sticky!
- When the dough is rolled out, dip a cookie cutter into flour and cut out the biscuits.
- Transfer the cut out biscuits to the prepared sheet pan, leaving about 1/4″ of an inch between each treat. These don’t spread out, so you can fit 30-40 onto a baking sheet at a time (depending on the size of your cookie cutter).
- Bake at 400 degrees F for 15 minutes, or until light golden brown.
- Remove the baking sheet from the oven and allow the biscuits to cool completely.
- Transfer the biscuits to an airtight container, where they will keep at room temperature for up to two weeks.
If you don’t use all of the dough you can freeze it for up to a year as long as you wrap it well with plastic wrap and place it in a freezer-safe Ziplock™ bag. All you need to do is thaw it (still wrapped) in the refrigerator overnight and you’ll be good to go.
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