I stumbled across this recipe at VeggieLife.  I had to substitute rye flour and a couple tablespoons of polenta for the corn flour (I totally forgot to pick some up when I was at the store getting the fresh parsley) but they still came out well. They even smell good to humans.

Here are my homemade dog cookies (I didn’t have a bone shaped cookie cutter either, this being my first foray into dog biscuit baking. I’ll be looking for one now; it was easy enough that I could do it regularly.) They seem to be having a positive impact on the dog-breath too!

Breath-Freshening Biscuits for Dogs
Servings: 18

Mincing the parsley in a food processor makes for quick work. Three cups (1 medium bunch) of parsley results in 3/4 cup minced parsley. Your hands are the best tool for mixing the dough. (Go ahead and eat a biscuit, yourself—I did.)

Ingredients
3/4 cup minced parsley leaves and tender stems
1/4 cup finely grated carrot
1 tablespoon vegetable oil
3/4 cup whole-wheat flour
1/2 cup corn flour or finely ground cornmeal
1/2 teaspoon baking powder
1/4 cup water

Directions
1. Preheat oven to 350°. In a small bowl, mix together parsley, carrot, and oil.
2. In a large bowl, whisk together flours and baking powder. Add parsley mixture and work into flour until mixture resembles coarse crumbs. Add water, and mix and knead with hands until dough comes together in a smooth ball.
3. On a lightly floured surface, roll dough to 1/2 inch thickness. Using a small (2-1/2 inch) bone-shaped cookie cutter, cut out biscuits, re-rolling scraps as necessary. Place on a lightly greased cookie sheet and bake 20 minutes for softer biscuits; 30 minutes for hard.

Becky :: Aug.06.2007 :: Diet, Dog Blog :: No Comments »