Welcome back, sunshine! We’ve been holed up in the house cooking, baking and reading. Laundry barely made the cut-off. Gardening didn’t happen at all. Barry was locked in the kitchen this afternoon (working on a lobster bisque). And I made two batches of flaxseed and wheat germ dog biscuits. Packed with omega-3 fatty acids, protein, potassium, iron, riboflavin, calcium, zinc, magnesium and vitamins A, B1 B3 and E, I like to think they’re Britta’s equivalent of Flintstone vitamins. At least once a day ought to do. Hope your doggie enjoys them, too.
October 2011 Update: Each batch makes about 1 pound of biscuits. If you don’t have whole wheat flour, use all purpose. If you don’t want to use whole flaxseeds, the ground variety works just as well. Lastly, double the batch; your dog(s) will thank you!
RGB Eco-Notes: Britta eats raw food. We cut off the necks and backs of whole chickens, and quarter the rest for her breakfasts and dinners. When we hit about 6 pounds of neck and back parts, we make homemade garden chicken stock. While we’re making the stock, we skim off the fat (lately, we’ve been getting 1 to 1 ½ cups of chicken fat out of one batch of stock). The fat is then saved to make dog biscuits. See how eco-friendly we are?!?!
This recipe has been adapted over time, but originally comes from The Professional Pastry Chef, Bo Friberg – a version with flaxseed also appears on Todd and Diane’s Homemade Flax Seed Dog Biscuits post).
Need another dog biscuit recipe?! Try these, made with leftover butternut squash:
Here’s a photo with Miss Britta and her sister, Miss Friday, modeling their sneakiness. You can see the butternut makes it more golden in color.
- 7 ounces (198g) whole wheat flour (or sub with all purpose flour)
- 6 ounces (170g) all purpose flour
- 1 ounces (28g) wheat germ
- ½ teaspoon salt
- 2 tablespoon brown sugar
- 2 tablespoon flaxseed (whole or crushed)
- 2 large eggs
- ¼ cup animal fat / vegetable oil
- ¾ cup water
- Minute 1: Preheat oven to 350º F. Line two sheet pans with parchment paper.
- Minute 2: In a mixer fitted with dough hook, combine all dry ingredients; then add in egg, fat/oil and water and mix to form a very firm dough that is smooth and workable. Add a little flour or water as needed.
- Minute 10: Cover dough and set aside for 30-60 minutes. (60 minutes is better if you have that much time)
- Minute 40: Roll out dough to ¼” thickness, cut into desired shapes, place on sheet pans and bake for 35 minutes. You may have to do this in batches.