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Lucky Biscuits


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Member since 2007

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Ingredients

2-1/2 cups whole grain flour (I use a mix of whole wheat, oat and brown rice flours), plus extra for rolling
1 C. TVP (textured vegetable protein- soy based, available at health food stores)
1 tsp. baking powder
1 apple, grated (or 1 cup grated carrot)
1 C. creamy peanut butter (health food store variety- just peanuts)
1 egg
1 C. milk (or goat milk, soy milk, broth)


I developed this recipe for my Big Black Dog (Black Russian Terrier) as I've been spending a small fortune for his cookies, and have never been satisfied with what's available for a reasonable cost. He likes them.


Oven at 300 degrees F.


2-1/2 cups whole grain flour (I use a mix of whole wheat, oat and brown rice flours), plus extra for rolling


1 C. TVP (textured vegetable protein- soy based, available at health food stores)


1 tsp. baking powder


1 apple, grated (or 1 cup grated carrot)


1 C. creamy peanut butter (health food store variety- just peanuts)


1 egg


1 C. milk (or goat milk, soy milk, broth)


Mix flour, TVP and baking powder. Stir in peanut butter, egg, milk and apple. Batter will be stiff (I use the bread hook on my mixer). Let stand 15 minutes (for the TVP to absorb moisture).


Turn onto floured board. Roll about 1/4" thick and cut with cookie cutters or a sharp knife. Re-roll scraps until dough is used up.


Place on ungreased baking sheets with some space in between. Bake at 300 degrees for about an hour, turning over once about halfway. Leave in oven, turn off heat and let sit overnight.


Makes about 30+ cookies using a 2" round cutter.


Pairs Well With


Notes

I developed this recipe for my Big Black Dog (Black Russian Terrier) as I've been spending a small fortune for his cookies, and have never been satisfied with what's available for a reasonable cost. He likes them.

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