Every year at this time, I dedicate an entire day to baking treats for all the local people in my life who have supported my business and blessed me with the opportunity to live and work for something I love. It’s so gratifying to create for people, from my heart and my oven. This year, I have added a new twist to my holiday kitchen creations and I’m excited to share the recipe I created this morning.
Park City is often times dubbed “Bark City”, because dogs dominate our town. There’s a dedicated dog park, a few pet bakeries and water dishes outside the door of most establishments. Most people have a dog. That’s standard. But, many people in town have upwards of three or four. Our dogs are our family members, and take as much priority in our daily scheduling as our kids do.
So, this year I’ve included in my baked treat gift bag a new addition: gluten-free dog treats! Bill Molchan is not a gluten-free dog and will eat most anything except for lettuce and ice. However, our oven is gluten-free and it’s about time he and his friends reaped the benefits of my cooking prowess. This recipe is so simple and so healthy for your four-legged family member. Enjoy, and as always, let me know what you think.
Gluten-Free Dog Biscuits
4c cooked carrots
1/4 c olive oil
2 c peanut butter, creamy
2 c pureed steel cut oats
2 c brown rice flour
1 1/2 t baking powder
1 T salt
Combine cooked carrots, olive oil and eggs in the food processor and blend until smooth. Transfer to bowl, add peanut butter and blend. Add dry ingredients and mix until combined. Optional: brush tops with egg white wash for shiny top. Bake on cookie sheets for 40 minutes at 300 degrees. Yields 48 biscuits.
This recipe is great for making thin cookie cutter biscuits or a more traditional round thick cookie. Keep well covered and refrigerated. Use within 2 weeks.