Parsley And Carrot Dog Biscuits Recipes

OAT, BANANA, CARROT, AND PARSLEY DOG TREATS

Steps:

• Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
• Place the oats in a blender and pulse until it becomes a flour-like consistency.
• Pour into a large bowl and add the fresh parsley, grated carrots, mashed banana, egg, and olive oil.
• Mix until well combined and knead until moistened.
• Turn dough onto a well-floured surface. Use your hands to flatten the dough and shape it into a circle 1/4 inch thick, using a bit of flour if needed.
• Use a small dog bone cutter to cut out treats.
• Place on a baking sheet lined with parchment an inch apart.
• Place into the oven and bake for 35-40 minutes, or until golden brown and crisp.
• Allow them to cool on a rack completely before storing them in an airtight container in the refrigerator for up to two weeks.

PARSLEY AND CARROT DOG BISCUITS

Steps:

• 1. Lightly grease 2 baking sheets. Preheat oven to 350 degrees F. In a small bowl mix the parsley, carrots, cheese and oil together. In a mixing bowl stir together the flour, bran and baking powder. Add the vegetable mixture and stir well. Gradually add 1/2 cup of water and mix well. Adding a little more water if needed to make the dough moist. (I usually need the extra 2 tablespoons of water). Kneed dough for one minute. Roll out the dough to ½ inch thickness. Using a small dog bone cookie cutter, cut out the 36 biscuits. Bake in the warmed oven for 20-30 minutes until golden brown. Leave the biscuits on the cookie tray for 5 minutes, before moving to a cooling rack. (Biscuits will harden as they cool). Once cooled, store in an airtight container
• 2. I still do not have a bone cookie cutter so I used my heart cookie cutter

FRESH BREATH DOG BISCUITS

Steps:

• Preheat oven to 180 degrees Celsius. Lightly grease 2 baking trays or line with baking paper.
• In a small bowl mix parsley, carrot, cheese and oil. In another bowl stir together flour, bran and baking powder. Then add the parsley mixture and stir well.
• Gradually add 1/2 cup water. Mix well, adding more water, if needed, to make the dough moist. Knead for 1 minute on a floured surface.
• Roll dough until it is 1cm thick. Use a small cookie cutter (bone shaped) or glass to cut as many bikkies as you can, re-rolling the scraps.
• Bake for 20-30 mins, or until biscuits are brown. Allow to cool on rack. These will harden as they cool.
• Store in airtight container for up to 2 months.