February 23, 2012 § 2 Comments
I’ll bet you and your best four-legged (or in my case, three-legged) friend didn’t know that today was International Dog Biscuit Appreciation Day! I found this bit of canine culinary history in the online edition of the Green Valley News.
The earliest dog biscuits, courtesy of the Romans, were very old, hard, stale bread. Later, in the 19th century, hunters fed their canine friends hard barley meal biscuits for energy to sustain a long hunt. In 1860, James Spratt, an electrician from Cincinnati, created Spratt’s Patented Meat Fibrine Dog Cakes. Today there is a wide variety of dog biscuits and treats available for our furry friends.
So in the spirit of IDBAD, and because it snowed again today which made it an official Bake Day, I came up with a new dog cookie for Hana. It’s based on Morning Glory muffins which have carrots, apple, nuts and raisins. Just be sure to leave out the raisins, one of the four foods NOT to feed your dog (grapes, raisins, onions and of course chocolate).
Good Morning Dog Biscuits (yields about 6 dozen small biscuits)
1 cup all-purpose flour
1 cup whole wheat, emmer or spelt flour
1 cup barley flour
1/2 cup rolled oats
1/2 cup sunflower seeds
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 cup unsweetened applesauce
2 carrots, grated
1 apple, grated
Preheat the oven to 300°F. Combine all of the dry ingredients and set aside. Combine the wet ingredients (everything else). Add the wet mixture to the dry mix and mix until blended and you have a stiff dough. You may need to adjust the consistency by adding a little flour or water, depending on the size and juiciness of the carrots and apple. Drop by the spoonful onto a parchment-lined baking sheet allowing about an inch of space between each. Bake for an hour or slightly longer until completely hard. Turn off the oven and leave the biscuits in the oven as it cools to completely dry out.
Hana patiently waits for her cookies to come out of the oven. WOOF!