As posted earlier, Cello is on a month-long wheat and chicken free diet to see if we can get her recurring ear infections under control. I recently found out that buckwheat flour is NOT considered a grain and is wheat and gluten free! It was quite interesting to find out that buckwheat is actually closely related to rhubarb! Cello enjoyed the pumpkin biscotti I had made her, so I decided to try another variety biscotti…
1 pound ground bison (buffalo) (I used Whole Foods Market ground buffalo – their bison meet comes from buffalo who are free range, have no added antibiotics or growth hormones given to them, and have no animal byproducts in their feed)
1/2 cup shredded cheddar cheese (I used 365 Brand – found at Whole Foods Market – produced with no added hormones and made with milk from cows not treated with rBGH)
1 cup organic milk (I used Organic Valley-from cows not treated with rBGH)
1/2 tsp baking powder
2 cups organic buckwheat flour
3 slices of bacon
Preheat oven to 400 degrees F.
Cook ground buffalo completely, set side.
Cook bacon until very well done, crush to bacon-bit size, set aside.
Combine baking powder and buckwheat flour, and stir until thoroughly mixed.
Add buffalo, cheese, and milk to the dry mixture, and knead with hands until all well combined.
Split dough in half, place onto a parchment paper lined baking sheet, and form 2 meat-loaf shaped loaves, about 1 inch high.
Press bacon pieces into the tops of the two loaves (be sure to firmly press them in or they will fall off while you are slicing the loaves).
Bake for 20 minutes…remove loaves from oven and allow to cool for about 10-15 minutes
Cut both loaves into slices.
Place slices cut-side up onto parchment paper lined baking sheet, and bake for 10-15 minutes, or until the slices are dry and crunchy. Flip slices over, and bake for another 10-15 minutes, or until the slices feel dry and crunchy (SEE NOTE BELOW).
Remove from oven and let slices cool on wire rack.
**NOTE: If your dog prefers softer treats, keep the second baking time around 10 minutes per side. If your dog prefers crunchier biscuits, increase the second baking time to 20-25 minutes per side, depending on how hard you would like the biscotti. You can also let the boscotti cool in the oven once you turn it off for an even harder treat.
YIELD: about 1-2 dozen, depending on how thick you cut your slices.
Store in refrigerator or freezer.
Dough formed into loaves with bacon pressed into top ready for first round of baking:
Loves cut into slices and ready for second bake time
ANOTHER snow day here in Southern NJ… perfect day for baking dog treats!
Cello waits and watches patiently as these yummy-smelling Valentines Day treats bake in Cello’s Cucina!
Peanut Butter-Honey Hearts
2 cups organic buckwheat flour
1 1/2 cups organic almond flour
1/3 cup organic, natural peanut butter (no salt or sugar added)
Be sure that the peanut butter you use doesn’t contain xylitol)
1 TB organic honey
1 1/4 cups hot water
Additional flour for rolling (or parchment paper)
Preheat oven to 350° F
Mix dry ingredients together.
Mix in the peanut butter, honey, and hot water.
Knead the dough well.
Roll out the dough into 1/4″ thickness and cut into shapes with dog cookie cutters.
Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight. (I just took mine out at 40 minutes and cooled them on a wire rack – see notes below).
If your dog likes less-crunchy treats, you cool them completely on a wire rack, then serve them to your four-legged child!
These treats come out pretty crunchy even if you don’t keep them in the oven over night…so if your pup prefers softer treats, you can try reducing the cook-time, and cooling the treats on a wire rack.
Yield: Will depend on the size cookie cutter you use.
Storing:These tasty treats can be stored in the refrigerator for 3 weeks or n the freezer for up to 6 months.
Tips: The dough for these treats can be pretty sticky to work with at first, especially while kneading. You can dust your work place and rolling-pin with some extra buckwheat flour, or (my favorite) you can line your work place with parchment paper, then place another piece of parchment paper over the dough while rolling it out. Also, keep a dish of extra buckwheat flour next to you and “dip” the cookie cutter in the flour each time before making the cut-outs.