You might recall I mentioned a while back that there are going to be some MAJOR changes taking place at The Wet Nose over the next few months. The changes are well underway, and I can't wait to reveal them to you, but there is much work yet to be done. One of my favorite parts of these very important changes is that I will have the ability to provide my readers with wonderful recipes for baking and feeding your dog from home! Some of you may know that I dabbled in the idea of opening a gourmet dog bakery, and spent months coming up with recipes and testing all sorts of different homemade treats, but have put that idea on hold for the time being. I do still love to bake for Milly, and I think sharing these recipes with you, the reader, will be a great way to spread my love of dogs and baking with the world. So without further ado, here's a great one to start with from my seeds and nuts category, especially if you don't have much experience in the kitchen!
PEANUT BUTTER BISCUITS:
4 cups whole-wheat flour
2 cups quick-cooking oats
2½ cups warm water
½ cup all-natural peanut butter (use the natural kind, or make sure it is no-sugar or no-salt added)
¼ cup carob chips (available at fine grocery stores and health food stores)
- Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl combine all ingredients and mix well.
- On a lightly floured surface, knead the dough until it has a firm texture. If the dough is too sticky and grabs to your fingers, add warm water, in 1 teaspoon intervals, while continuing to knead.
- Roll the dough to a ¼ inch thickness. Cut with the cookie cutter of your choice (I love using dog-related cookie cutters!) Transfer biscuits to a baking sheet.
- Bake the biscuits for 40 minutes. Turn off the heat and let the biscuits stand in the oven until hard, 1 to 2 hours.