Around this time last year, Karen Schaver and her volunteers were gearing up for the Texas Freedom Ride. Lake County based rescue Orphan Dog homes 250 dogs every year, mostly in Northern California. Once a year during Karen’s summer vacation from teaching, they go farther afield. Last year, they went to Texas and brought back a van full of dogs from high-kill shelters. Truffle and her brothers were three of the lucky pups, and their people are very, very grateful.
I made these cookies in honor of Orphan Dog. Rescue puppies deserve healthy and high-value treats! These have been very popular at our favorite dog park…
220g canned salmon, drained and picked through to remove larger bones
1 cup peas
125 g carrot
1 1/2 cup whole wheat flour
1/4 cup flax seeds
3 tbsp coconut oil
Grind the flax seeds in a food processor, and move to a mixing bowl. Shred about 3 medium carrots in the food processor, then add 1 cup of peas and chop again. Add the canned salmon to the food processor to make sure any remaining bones are blitzed. (Salmon bones from tins should be safe for dogs and humans, since they’ve been pressure canned. They’re also a good source of calcium.) Add this wet mixture to 1 1/2 cups of flour, 1 egg, and 3 tablespoons of coconut oil, and knead by hand or in a stand mixer. Add extra flour if necessary to bring dough into a ball.
Once the dough comes together, roll out to a 1/2 inch thickness and cut into desired shapes. Bake at 375F for 15 minutes for cookies that break off easily (good for training), or 20-25 min. for dry biscuits. Either way, since these are made from fresh ingredients, make sure to store your cookies in the fridge or freezer.
Happy Independence Day, puppers!
My boss’s family adopted a beautiful border collie x lab mix over the holidays. They named her Qora, which means “black” in Uzbek. She had given birth shortly before being picked up by the SPCA, and this little girl was so skinny! In addition to a nutritious diet, I figured she could use some special treats made with healthy fats.
1/2 cup ground flax seeds
2 small granny smith apples with peels on, but cores removed
3 cups whole wheat flour
1/2 cup unsweetened and unsalted peanut butter
1/2 cup water or chicken stock
3 tbsp olive oil
Grind flax seeds in a food processor. Remove the cores from your apples (the seeds of apples are poisonous to dogs), and puree in the same food processor. You should end up with about 1 cup of blitzed apple. Place all ingredients into a mixer and combine thoroughly.
Roll your dough out into 1/2 inch sheet and cut into the desired shapes.
Bake at 350 for 25 min.
Store in fridge or freeze.
These cookies are really high-value (blurry photo evidence of Qora’s excitement above!), but remember that since they’re higher in fat content, you’ll want to limit the number of treats you give your pups.
Valentine’s Day is coming up, and it’s a perfect excuse to bake some special cookies for Truffle and friends.
I love the amazing fuschia of red beets. Peeling them makes for stained hands, but luckily, you can find cooked red beets at lots of markets now. We had some part-skim ricotta leftover from lasagnas. You can substitute an extra egg if your dog is lactose-intolerant, but Truffle has no problem with cheese… except the problem of NOT getting enough cheese!
250g cooked beets, pureed
1/2 cup part-skim ricotta
2.5 cups whole wheat flour
Preheat oven to 350F. Roughly chop the cooked beets and puree in a food processor or blender. Add 1/2 cup part skim ricotta and mix thoroughly. Add the wet ingredients, including 1 beaten egg to 2.5 cups of whole wheat flour. Bring together using a stand mixer, or do it the old-fashioned way if you want pink hands for days!
Roll the dough out onto a floured surface. Half-inch thickness works well for smaller cookie cutters. Cut out your shapes and bake in oven for 15-20 min. The longer you bake the cookies, the less pink they’ll become, so it worth checking after 12 min. or so. Let cool and store in fridge or freeze for up to a couple months.
You might not think these biscuits smell like daisies, but Truffle begs to differ!
2 cups whole wheat flour
1/2 cup rolled oats
1/4 cup olive oil
1/2 cup water or chicken broth
170g cooked chicken liver (about 3/4 cup)
Rinse raw chicken liver in cold water. In a pot or pan, add enough water to cover livers, bring to a boil. Reduce heat to low, and simmer for 10-15 min. Let cool.
Preheat oven to 375F.
Combine your dry ingredients in a mixing bowl.
In a food processor, blend your cooked chicken liver with olive oil. Add this pate and your wet ingredients to the mixing bowl and bring together by hand or with a stand mixer until you have a ball of cookie dough.
Roll out your dough to about a 1/2 inch thickness, and go to town with your chosen cookie cutter.
Bake on parchment paper or on a greased cookie sheet at 375F. for 20 min. You can go up to 30 if using a large cookie cutter or if you want a harder biscuit. I personally like dog treats I can break into smaller pieces without crumbling.
After the biscuits have cooled, store in fridge for up to a week, or freeze.
DOG REVIEW: Office dog Cosmo gave these biscuits 2 paws up and a “Can I have another please?” face!
I like giving out homemade treats when Truffle makes friends at dog parks. We met Luca at Point Isabel last month. His owner Roko took this nice photo of one of my Braunschweiger and Oat Shepherd Biscuits. We’ve run into each other a few times since then, and Roko said she broke off little pieces of the shepherd biscuit to keep for when Luca needed a high-value treat. She refers to us as the “high-value couple” — what a compliment! I’ll be posting that recipe later, so stay tuned!