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Discussion Starter · #1 ·
Ingredients

1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
1 egg
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.
In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.
Bake in preheated oven for 15 minutes or until firm.
 

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APBT!
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This is definitely unique, but could you possibly incorporate some sort of meat instead of the cornmeal and chicken broth?
 

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here is a great one my boy loved, but I had to kick his habit when he had to go grain free. I have made it with potato flakes instead of the grains. Not as good but he ate them lol.

I have doubled this as well, and have left them in the oven, off, overnight to make sure they cool slow and don't get condensation so they stay crisp. They freeze well too once they are properly dried. My boy loves cheese so you don't need to put it in if your dog has dairy issues.

DOG BISCUITS

8 ounces boneless, skinless chicken breast (about ½ a breast)
¾ cup chicken broth
1 large egg
1 tablespoon bone meal
1 tablespoon brewer’s yeast
1/8 tsp garlic powder (no salt)
2 ½ cups whole wheat flour
½ cup cornmeal
½ cup shredded cheese (optional)

DIRECTIONS

Place chicken in a small saucepan with enough water to cover. Bring to boil over high heat. Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes, turning it over at least once.

Preheat oven to 400 F. Line cookie sheets with parchment paper.

Measure out needed broth in a 2-cup measuring cup, then add egg, bonemeal, yeast, and garlic powder and stir to combine.

Place chicken in a food processor and pulse until finely minced. With machine on, pour broth mixture through feed tube and process until evenly combined. Add flour, cornmeal and cheese (if using) process until clumps appear and dough forms into a mass. Roll dough out to ½ inch thickness on lightly floured surface and cut-out shapes of your choice; Place biscuits 1 inch apart on cookie sheets.

Bake for 15 minutes, then reduce oven temp. to 350 F and bake until completely dry and golden brown, about 1 hour.

Cool cookies completely
 

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Discussion Starter · #5 ·
here is a great one my boy loved, but I had to kick his habit when he had to go grain free. I have made it with potato flakes instead of the grains. Not as good but he ate them lol.

I have doubled this as well, and have left them in the oven, off, overnight to make sure they cool slow and don't get condensation so they stay crisp. They freeze well too once they are properly dried. My boy loves cheese so you don't need to put it in if your dog has dairy issues.

DOG BISCUITS

8 ounces boneless, skinless chicken breast (about ½ a breast)
¾ cup chicken broth
1 large egg
1 tablespoon bone meal
1 tablespoon brewer's yeast
1/8 tsp garlic powder (no salt)
2 ½ cups whole wheat flour
½ cup cornmeal
½ cup shredded cheese (optional)

DIRECTIONS

Place chicken in a small saucepan with enough water to cover. Bring to boil over high heat. Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes, turning it over at least once.

Preheat oven to 400 F. Line cookie sheets with parchment paper.

Measure out needed broth in a 2-cup measuring cup, then add egg, bonemeal, yeast, and garlic powder and stir to combine.

Place chicken in a food processor and pulse until finely minced. With machine on, pour broth mixture through feed tube and process until evenly combined. Add flour, cornmeal and cheese (if using) process until clumps appear and dough forms into a mass. Roll dough out to ½ inch thickness on lightly floured surface and cut-out shapes of your choice; Place biscuits 1 inch apart on cookie sheets.

Bake for 15 minutes, then reduce oven temp. to 350 F and bake until completely dry and golden brown, about 1 hour.

Cool cookies completely
I'll have to try this recipe.
 

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I don't know if you could or not. It wouldn't hurt to try and incorporate meat into it.
Guess I'll give it a try and let you know how it works out. May not be for a couple weeks though, lol. Grocery money is tight right now.
 

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Here's some hypoallergenic ones for those with allergies.

Tropical Pina Colada Cookies

Ingredients:

1 cup brown rice flour
1 cup tapioca flour
1 egg
1 cup crushed pineapple in juice, drained and liquid set aside
1/4 cup coconut oil
1/4 cup honey
shredded coconut (optional)
Instructions:

Preheat oven to 350° F
In a large bowl, whisk together the brown rice flour and tapioca flour.
In a separate bowl, beat the egg and stir in the pineapple, coconut oil and honey.
Make a well in the dry mixture and pour in the pineapple mixture.
Stir together until combined.
If your dough is very dry, use the pineapple juice you drained earlier to help the batter come together.
Lightly spray a baking sheet with non-stick cooking spray.
Using a teaspoon sized scooper, scoop out little round balls.
Sprinkle a small amount of coconut on top of each cookie. Press down gently.
Bake for 10 minutes.
Turn off the oven and leave the treats in the oven to cool completely before serving.
Storing - These gluten free dog treats should be kept in the refrigerator. In a sealed container they will stay fresh for a week. You can store them in the freezer for up to 3 months.

Yield - Using a teaspoon sized cookie scooper, you should get about 2 1/2 dozen dog cookies to enjoy and share.

Tips & Techniques

Fresh Pineapple - You can use fresh pineapple for this dog treat recipe if you'd like. We chose crushed canned pineapple in juice for it's ease of preparation.

Brown Rice & Tapioca Flour - Tapioca flour must be mixed with other flours for best results in baking. Brown rice flour is just one of the many wheat and gluten free flours that you could choose to mix with the tapioca flour. Experiment with different mixes, or with what you have on hand for a unique homemade dog treat.

Make Your Own Brown Rice Flour - If you find that you like baking with brown rice flour, you can make your own to cut down on costs. You will need a high quality brown rice, and a mixer that is capable of grinding grains. The "go to" machine for many is the Vitamix. It has so many uses and now you can make healthy homemade flours for you and your dog to enjoy.

Whole Wheat Flour - If your dog is not sensitive to wheat you can still make this dog treat recipe. Substitute the tapioca and brown rice flour for whole wheat flour.
Gluten free dog treats can now be make at home for a fraction of the cost of store bought ones. Test out these flours, and others for your homemade dog treats. Making healthy and safe dog treats for our companions with special needs keeps getting easier and easier.

Grain Free Dog Treats Liver and Potato

Instructions:

Preheat oven to 400° F
Cut liver in to 1" pieces. The size does not need to be accurate since you will be pureeing it. However, the smaller size helps aid the process.
Place ingredients, liver through potato flakes, into a food processor.
Pulse ingredients.
Be ready to add the broth as needed to make the mixture spreadable into the pan. The consistency will be very thick.
Pour into a greased 13 x 9 pan.
Bake for 25 minutes.
Let cool on a wire rack for 5 minutes.
Use a knife to loosen, then invert pan and empty onto a wire rack.
Let it cool completely before cutting.
Storage: Since these dog treats use liver, they will not last as long as other treats. I would recommend no longer than 3 days in a dog treat jar, 2 to 3 weeks in the refrigerator and 2 months in the freezer. Look over our tips and techniques on how to store homemade dog treats for more information.

Tips & Techniques

Be sure to review our tips on purchasing and using liver for your homemade dog biscuits before making this recipe. You can easily use beef or chicken liver for this recipe. To intensify the meat flavor, be sure to use the same meat flavored broth as the type of liver you choose.

Potato flakes are just dehydrated potato, or better known as instant potatoes. What you should keep in mind is that your dog does not need the additional flavors, salt and artificial preservatives that some instant mashed potatoes contain. So, we recommend sticking to just potato flakes that you can find with the other grains and flours. Your best bet is a specialty grocery store or health food store.

This recipe is similar, although grain free, to the Liver and Carrots recipe. There are several pictures of the process that may help you to make this recipe.
After you've made a few grain free dog treats, you may want to add grated carrots or even peas to the mixture for variety and flavor. Whatever variation you choose, if your dog has a dog food allergy, she will surely jump for joy over homemade dog treats just for her.

Wheat Free Dog Treats Ham & Cheese on Rye Dog Cookie

Ingredients:

1 cup rye flour
1 cup rolled oats
1/8 cup flax meal
2 eggs
2/3 cup grated Parmesan cheese, reduced fat
1/3 cup chicken broth (organic & low sodium is best)
2 to 3 oz. ham, finely diced
Instructions:

Preheat oven to 350° F
In a large bowl, whisk together the rye flour, rolled oats and flax meal.
In a separate bowl, beat the eggs and stir in the Parmesan cheese and chicken broth.
Make a well in the dry mixture and pour in the cheese mixture.
Stir together until combined.
Fold in the diced ham.
Lightly spray a baking sheet with non-stick cooking spray.
Using a tablespoon sized scooper, scoop out little round balls.
Dip the bottom of a measuring cup or glass in a bowl of water and flatten the ball into a cookie shape.
Repeat this process with the remaining batter.
Bake for 15 minutes.
Turn off the oven and let the treats cool completely before serving.
Storing - These wheat free dog treats should be kept in the refrigerator. In a sealed container they will stay fresh for a week or two. You can store them in the freezer for up to 6 months.

Yield - Using a tablespoon sized cookie scooper, you should get 2 dozen dog cookies to enjoy and share.

Tips & Techniques

Whole Wheat Flour - If your dog is not sensitive to wheat you can still make this dog treat recipe. Substitute the rye flour for whole wheat flour, and enjoy.

Ham or Different Meats - For ease of preparation I used lean ham lunch meat slices. I laid them on top of each other and then cut into 1/4 inch strips. Then I diced those strips into very small pieces, about the size of a pencil eraser head. This enables a little bit of ham to be in almost every bite. You can also use other lean lunch meats like chicken or turkey. If it's available, look for low sodium as a healthier choice.

Gluten Free? - Rye flour is wheat free, but not entirely gluten free. Although it does have a much smaller amount of gluten than other "gluten grains". If your dog is very sensitive to gluten, please avoid this flour and make these wheat free dog treats with brown rice flour. The same is true for the rolled oats. Oats are naturally gluten free. However, they are often contaminated with gluten from neighboring fields or in the processing facilities. If your dog is very sensitive you can purchase certified gluten free oats to be safe.
Wheat free dog treats are just as delicious as their wheat counterparts. A little knowledge and a new flour or two will keep your dog healthy, happy and begging for more tasty ham and cheese on rye dog cookies.

all recipes came from http://www.dogtreatkitchen.com/
 

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I've got a new one I came across that I want to try... Guess I'll be doing a lot of cooking during the holidays, lol...

Pumpkin Dog Biscuits

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)

Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.


I suppose you could switch the pumpkin for squash if you don't have pumpkin, though I'm not sure what affect the squash vs. pumpkin will have on the dogs. I considered this since I bought a bag of different gourds/squash that I plan on photographing just for fun and have no plans for them after that lol.
 

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I would think that a pit bull would want the meat added. The first recipe sounds doable but I would think that you could easily add a shredded chicken to it. Would not hurt to try it out.
 
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