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Simple Dog Biscuit

A dog-friendly treat for your furry family member.
dog-biscuits

Submitted By:

Allergens: Gluten , Nuts , Peanut

Yield:

10 servings

Total Time:

51 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

10 servings

Total Time:

51 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 1 ⅓ cups (330 g) Peanut Butter
  • 1 ¼ cups (300 ml) hot water
  • 2 cups (240 g) whole wheat flour
  • 1 cup (80 g) rolled oats

Directions

  1. Preheat oven to 350°F.
  2. Place peanut butter and hot water into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed.
  4. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
  5. Remove lid and add flour and oats. Secure the lid and select Variable 6.
  6. Pulse 5-6 times. You will notice the dough starting to form a ball and lift off the blades.
  7. Remove the lid and scrape down the sides, adding a little flour if the dough looks to moist and has not formed a ball. Pulse again 5-6 times.
  8. Remove the container onto a floured work surface and knead for 1-2 minutes. Roll out dough into 1/4 inch (0.6 cm) thickness and use your favorite cookie cutter to cut into shapes.
  9. Bake on parchment lined baking sheet for about 40 minutes. Remove and allow to cool on a wire baking rack.

Ingredients

  • 1 ⅓ cups (330 g) Peanut Butter
  • 1 ¼ cups (300 ml) hot water
  • 2 cups (240 g) whole wheat flour
  • 1 cup (80 g) rolled oats

Directions

  1. Preheat oven to 350°F.
  2. Place peanut butter and hot water into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed.
  4. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
  5. Remove lid and add flour and oats. Secure the lid and select Variable 6.
  6. Pulse 5-6 times. You will notice the dough starting to form a ball and lift off the blades.
  7. Remove the lid and scrape down the sides, adding a little flour if the dough looks to moist and has not formed a ball. Pulse again 5-6 times.
  8. Remove the container onto a floured work surface and knead for 1-2 minutes. Roll out dough into 1/4 inch (0.6 cm) thickness and use your favorite cookie cutter to cut into shapes.
  9. Bake on parchment lined baking sheet for about 40 minutes. Remove and allow to cool on a wire baking rack.