Bacon Dog Biscuits

By RoketJSquerl

Ingredients

• 1 cup natural creamy peanut butter
• 3/4 cup milk (or nut milk your choice)
• 1 large egg
• 2 cups sprouted whole wheat flour (or whole wheat pastry or spelt flour)
• 1 Tbsp baking powder
• 1/3 cup rolled oats (regular oats, not quick)
• 3-4 strips cooked bacon, chopped
• 1 cup rolled oats
• 1/3 cup butter
• 1 cup boiling water
• 3/4 cup cornmeal
• 1/2 cup beef broth
• 1 cup shredded Cheddar cheese
• 3 - 4 strips bacon, chopped
• 1 egg, beaten
• 3 cups sprouted whole wheat flour (or whole wheat pastry or spelt flour)

Details

Servings 1
Adapted from veggiesbycandlelight.com

Preparation

Step 1

Instructions
Pre-heat oven to 325°F
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
In the bowl of your mixer, add the peanut butter, milk, and egg. Gently mix until combined.
Add the flour and baking powder and mix until combined
Mix in the oats and bacon.
(The dough will be thick and heavy)
If you have the time .. I find the dough a little easier to work with if I've allowed it to cool in the refrigerator for a half our or so. If not .. it's all good if you want to start rolling the dough right away
Using a floured rolling pin, roll or pat out dough to ½" thickness.
Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
Bake for 18-20 minutes, or until very lightly browned on the bottom.
Remove from the oven, and flip the treats to bake the other side for 10-12 more minutes.
Allow the biscuits to cool completely before serving
Store at room temperature or in the refrigerator for up to 1 week.

Instructions

Instructions
Pre-heat the oven to 325 degrees F
In a bowl of your mixer, combine the rolled oats, butter, and boiling water.
Let stand 10 minutes.
Prepare cookie sheets
Add the cornmeal, beef broth, cheddar cheese, bacon, & egg.
Add flour, 1 cup at a time, and blend until a stiff dough has formed.
(Add additional flour, 1 or 2 tbsp at a time and blend until the dough is no longer sticky)
Using a floured rolling pin, roll or pat out dough to ½" thickness.
Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
Bake 35 to 45 minutes in the preheated oven, until golden brown.
Cool before serving.
Store in a loosely covered container

Instructions