Homemade, Wheat Free Dog Treats

1/4 cup honey
1 cup crunchy peanut butter
2 cups chicken broth or water
1/3 cup peanut oil 1 cup rolled oats
1 cup oat bran
3-4 cups oat flour

Directions:
Preheat oven to 350 ° F (180 ° C).

In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.

Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.

Makes several dozen small treats that keep and freeze well.

 

Barley Beef Biscuits (corn-, wheat- and yeast-free)

1/2 cup extra virgin olive oil
4 tablespoons parsley

2 cups beef broth
2 cups barley flour
3-4 cups rye flour

Directions:
Preheat oven to 350 ° F (180 ° C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), and parsley. Heat the beef broth (it's best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm -- or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well.

 

HORS D'OGS
from THE DOG CATALOG, 1978 Grosset & Dunlap

1/4 cup cheddar cheese, grated
1/4 cup swiss cheese, grated
2 Tbsps vegetable shortening
1/2 tsp brewer's yeast
1/2 cup oatmeal, toasted

Combine cheeses, brewer's yeast and shortening. Using plastic wrap, shape mixture into a log about 1 inch in diameter and 8 inches long. Roll log in toasted oatmeal. Refrigerate. Slice into half-inch rounds and serve.