Pumpkin-Rye Biscuits
You might've thought this was a treat for you, but it's really a treat for your best friend (dog). I got this recipe from the lovely Chile, but I didn't have mesquite or soy flour, and wasn't about to buy any. So we modified it from there to accommodate what I had on hand, and then I added pumpkin too. These smelled pretty good when they were baking, but I didn't try any. I thought it'd be rude to the dog. Hope your dog enjoys!
1 1/2 cups rye flour
1/3-ish cup whole wheat flour (it was probably a little closer to 1/2 cup, but just go w/ it)
2 egg shells, washed and dried then pounded into powder in a mortar (this was fun)
4 tablespoons pumpkin shell puree*, or pumpkin puree
1/2 cup + 1 tablespoon water
1/4 cup + 1/2 tablespoon oil (I used soybean oil, but you could use anything you like)
Preheat oven to 350F. Pulse the dry ingredients together in the food processor. Add the pumpkin and run the processor while pouring in the water and oil. When fully combined, transfer the blob of dough to an ungreased baking sheet. Wet hands (it's very, very sticky) and smooth into a square or round of even thickness. Score with a pizza cutter. Bake until golden and firm (original recipe gives ~20 minutes; for me it took 40 I think), then remove from oven. Let cool 10 minutes, then cut with a pizza cutter and loosen from the baking sheet with a metal spatula. Once cut, you can let them cool immediately, or you can leave in the cooling oven to dry further. If they aren't crispy when cooled, cook them a little longer (but if you let them cool in the cooling oven, they will be for sure). Serves one dog.
* After processing a pumpkin, puree the shell and freeze it, in one tablespoon increments, in an ice cube tray. It's perfect for making dog treats, stirring into the dog's bowl of food, or even adding a touch of extra fibre to your pumpkin people products (say that 5 times fast).
1 1/2 cups rye flour
1/3-ish cup whole wheat flour (it was probably a little closer to 1/2 cup, but just go w/ it)
2 egg shells, washed and dried then pounded into powder in a mortar (this was fun)
4 tablespoons pumpkin shell puree*, or pumpkin puree
1/2 cup + 1 tablespoon water
1/4 cup + 1/2 tablespoon oil (I used soybean oil, but you could use anything you like)
Preheat oven to 350F. Pulse the dry ingredients together in the food processor. Add the pumpkin and run the processor while pouring in the water and oil. When fully combined, transfer the blob of dough to an ungreased baking sheet. Wet hands (it's very, very sticky) and smooth into a square or round of even thickness. Score with a pizza cutter. Bake until golden and firm (original recipe gives ~20 minutes; for me it took 40 I think), then remove from oven. Let cool 10 minutes, then cut with a pizza cutter and loosen from the baking sheet with a metal spatula. Once cut, you can let them cool immediately, or you can leave in the cooling oven to dry further. If they aren't crispy when cooled, cook them a little longer (but if you let them cool in the cooling oven, they will be for sure). Serves one dog.
* After processing a pumpkin, puree the shell and freeze it, in one tablespoon increments, in an ice cube tray. It's perfect for making dog treats, stirring into the dog's bowl of food, or even adding a touch of extra fibre to your pumpkin people products (say that 5 times fast).
Ooooh, a recipe for puppies! Such a great idea! TOO cool! :-)
ReplyDeleteNow I'll have to buy a dog!
ReplyDeleteAstra, I was so excited by how great this recipe worked out, I felt like I needed to spread it around more! Francis walks over to the bags where these treats are and stares at me like, "Mom... I can has?"
ReplyDeleteMary, yes! Dogs are great - they eat up all your scraps and keep your feet warm at night! Perfect kind of roommate to have!