Dog Bone Recipes – Our Suggestions

Ingredients

• 2 cups whole wheat flour
• 2 cups soya flour
• 1 cup wheat germ
• 1 cup corn meal
• 1 cup dry nutritional yeast flakes (from Health Food Store)
• 1/2 cup cooking oil
• 1 egg
• 1 3/4 cup water or broth

Directions

Place dry ingredients in large bowl. Blend. Mix together egg, oil, and water. Add these ingredients to the dry ingredients and mix until all ingredients are well blended.

Divide dough in thirds. On floured surface, roll out to 1/4″ thick. Cut out dog bone shapes. (Optional — prick tops three times with toothpick.) Place on well oiled baking sheet.

Bake at 325 degrees F for 25-30 min. Biscuits should be well browned on the bottom. Don’t store in an air tight container. Makes approx. 4 doz.

Ingredients

• 3/4 cup hot water
• 1 teaspoon salt
• 1 egg, beaten
• 3 cups whole wheat flour

Directions

Stir in hot water, powdered milk, salt, and egg.

Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes.

Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Ingredients

• 2 eggs
• 2 Tbsp. soy flour
• 2 Tbsp. wheat germ
• 1/2 tsp. salt
• 4 Tbsp. cold water
• 2 cup whole-wheat flour 

Directions

Stir in hot water, powdered milk, salt, and egg.

Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes.

Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.

Ingredients

• 3 cups minced parsley
• 1/4 cup carrots, chopped very fine
• 2 tablespoons olive oil
• 2 3/4 cups whole wheat flour
• 2 tablespoons bran
• 2 teaspoons baking powder
• 1/2 to 1 cup of water

Directions

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.

Stir together parsley, carrots, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.

Roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.

Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.