“… my first doggie biscuit recipe with Rock Star help…”
I’m still in Maui; far away from the furry loves of my life Chloe and Belly. It wasn’t long before I found a surrogate to rain my adoration on here in Maui though. Her name is Rosie, and her family says she’s a Rock Star. It didn’t take long for me to figure that one out. It isn’t common to see such a beautifully gracious Standard Poodle prancing down a green space on Maui, as what is most common here are the handsome Pitbulls. The local Hawaiians seem to be enamoured by them. But. When they see Miss Rosie walking by, the people here actually stop and point and smile. She is a Rock Star.
She is also a very good doggie biscuit tester girl. The cookies I made are a softer cookie, so they’re great for an elderly dog who has trouble with crunchy things. Not that Rosie is elderly; she’s only seven. But a great tester just the same. And in saying that, you should know that I too do a taste test of all of the puppy cookies I make. These guys offered a mild sweetness from the fruit, and you can certainly taste the quinoa. If I were a puppy, I think I would love these.
To begin with, I used four strawberries and a small banana and pureed them. I added a 1/4 cup of cooked quinoa, a bit of oatmeal, flour, and coconut oil and stirred with a wooden spoon until well combined.
Plunk your cookie dough onto a floured work surface and gently knead it for a few seconds. Add more flour if it’s too sticky.
The easiest way I’ve found in getting this dough evenly flattened is by using a wooden cutting board. Just plop it on top of the dough and push until you’ve got an even consistency – about 1/4 inch thick.
Cut dough with desired cookie cutter. Place cut outs onto cookie sheet prepared with parchment paper and bake 15 to 18 minutes. Transfer to a cookie rack to cool before requesting a shake-a-paw.
Our Rock Star Rosie also loves the paparazzi – pretty cute huh?
- 4 Strawberries
- 1 Small banana
- ½ cup cooked quinoa
- 1¼ cups flour
- 1 cup rye flour
- ½ cup oatmeal
- 2 tablespoons coconut oil
- Pre heat oven to 350 degrees. Line your cookie sheet with parchment paper.
- Puree the strawberry and banana.
- In a large bowl, combine pureed strawberry and banana, both flours, the oatmeal and the coconut oil.
- Mix well with a wooden spoon. Sprinkle in more flour if dough is too sticky.
- Place dough onto floured work surface and gently knead for a few seconds. If consistency is still very sticky, sprinkle in a bit more flour.
- Flatten the dough to ¼ inch thickness and cut out desired shapes using your favourite cookie cutter.
- Bake at approximately 15 to 18 minutes and let cool completely before serving.