Doggie Biscotti!
Created by Debbie Daniels-Zeller, reprinted with permission from Natural Pet magazine, P.O. Box 6050, Mission Viejo, CA 92690
• 3 eggs, well beaten or use egg replacer
• ½ cup unsweetened applesauce (organic is best)
• 1 cup chicken stock
• 2 cloves garlic, pressed
• 2 cups kamut flour (Arrowhead Mills is one brand)
• 1 cup millet flour
• 1 cup ground sunflower seeds
• 2 teaspoons baking powder
• 1 teaspoon kelp
Mix the wet ingredients together. Mix dry ingredients together, separately, combining well to ensure the baking powder is well blended. Combine wet and dry ingredients, adding kamut flour or more liquid to make the dough stiff enough to handle, yet still slightly sticky.
Preheat the oven to 350º.
Form the dough into three rolls, approximately 14 inches long each, and lay them on one baking sheet. To keep the dough from sticking to your hands, slightly oil your hands with olive oil. Bake for about 25 minutes. Remove from the oven and let cool for about 10 minutes.
Reduce the oven temperature to 325º. Slice biscotti on a slant, about ½ inch per cookie. Lay the biscotti flat and bake for about 30 additional minutes or until dry. Turn off the oven and let the cookies cool in the oven for harder biscotti. Makes approximately 6 dozen biscotti. Freeze to retain freshness. *
*Leslie’s note: I’ve never had to freeze these. My dogs go through 6 to 10 a day for good behaviors. I just keep them in a sealed glass jar.
