Recipe by Rita~
I made these for my friends Dog (Daxx)which was recovering from surgery! His doing fine! Use fresh juiced vegies if using them. It's funny because when I first made them My dog she just dropped it from her mouth! Then picked it up and now loves them. She follows me around till she can have more. One is NOT enough! Store in ziplock storage bags or airtight container.
Top Review by Boxerwing
Six non-opposable "thumbs up!" from my three dogs! This recipe was easy to make, although it strained the motor of my food processor. It made more like 135 or more cookies (one cookie sheet and one 11"X17" pan filled!) After the initial 1 hour cooking time, I cooked them for another hour at 200F because I couldn't leave them in the oven overnight. They ended up nice and crispy and actually took my dogs more than one bite to eat them! I made a few substitutions: I did not use the vegetable juice and subbed more water, used chicken base instead of beef and topped them with peanut oil instead of butter. I admit that I even tried them and they weren't too bad at all!
- 4 cups whole wheat flour
- 1 cup oatmeal
- 1⁄2 cup millet
- 1 teaspoon maple syrup
- 1⁄3 cup vegetable oil
- 4 teaspoons beef base
- 1 cup water
- 1⁄2 cup carrot juice or 1⁄2 cup vegetable juice, of choice
- 1⁄4 cup butter
Directions See How It's Made
- Preheat oven to 300 F.
- Mix all the ingredients in large a food processor except for butter.
- Roll dough into 1/2 balls.
- Flatten to make a disk.
- Bake for 30 minutes flip over and bake for 30 more minutes, brush with butter when still warm.
- Turn oven off and allow to cool completely in oven.
- For extra crunchy leave in a turned off oven overnight.