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
It’s been a little while since I’ve tried a new recipe. With the addition of Hooch to our family, I haven’t had much free time to experiment. This recipe has been on my “must-try” list for quite some time. I was glad I found the time to try it – – Cello LOVES these treats!
2 1/2 cups organic buckwheat flour
2 cups organic cheddar cheese produced without added hormones, grated
2/3 cup Parmesan cheese, grated
2 organic eggs, lightly beaten
1/4 cup organic extra virgin olive oil
1/2 cup unsweetened organic applesauce
Cheese & Peanut Butter Filling:
8 ounces of cream cheese, fat free
1/2 cup organic all-natural peanut butter, creamy or chunky (so salt added)
NOTE: Be sure that the peanut butter you use doesn’t contain xylitol)
Preheat oven to 400° F
In a large bowl, whisk together the flour, cheddar and Parmesan cheeses.
In a small bowl, whisk the two eggs together.
Stir in the extra virgin olive oil and applesauce.
Make a well in the dry ingredients.
Pour the applesauce mixture into the dry ingredients and stir, using a fork, until a dough forms.
Lightly spray a baking sheet with non-stick cooking spray.
Using a tablespoon sized cookie scooper, pack the cheesy mixture into the scoop.
Place the scoops on the baking sheet close together, as they do not raise in the oven.
Bake for 18 minutes. Leave the dog treats in the oven, once it’s turned off, to cool.
If using the cheese dip to create a cheese sandwich, flatten the rounded cookie and bake for 15 minutes.
In a microwave safe bowl, measure out the cream cheese and peanut butter
Microwave the ingredients at 10 second intervals, and stir after each one, until the mixture comes together easily.
Use a butter knife to spread the filling
Or, scoop the cheese mixture into a zip lock bag and seal. Cut off the tip and squeeze mixture out like a thick frosting.
Storing – This dog biscuit recipe will keep fresh in the refrigerator for up to two weeks. Freeze them for up to 6 months.