Due to Cairo's tendency to get itchy if he eats too many oxalates (eg. oats, carrots, soy, whole wheat), I always modify recipes to reduce the oxalate content. You can use rolled oats and wholemeal flour if that's what you have in the pantry.
Bon appetit les chiens!
BORG’S BLOG DOG BIKKIES
Store in fridge or freezer and just keep out a small container-full at a time as these can go mouldy if left at room temperature for very long. © 1 cup mixed rolled barley, oat and rice flakes
© 1/3 cup vegetable or olive oil
© 1 cup boiling water
© 3/4 cup cornmeal
© 1 tablespoon sugar
© 2 teaspoons vegetable, chicken or beef instant stock powder
© 1/2 cup rice milk or low fat cow’s milk
© 1/2 cup grated low fat fetta
© ½ cup grated low fat cheddar cheese
© 1 egg, beaten
© 2 cups white or wholemeal flour
Preheat oven to 160C degrees. Spray baking paper sheets with oil spray.
In large bowl combine rice, barley and oat flakes, oil and hot water; let stand, covered for 10 minutes.
Stir in cornmeal, sugar, stock powder, milk, cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each cup till a stiff dough forms.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky.
Roll or pat out dough to just under 1cm thickness; cut with a cookie cutter. I usually make 3 trays worth – about 60 biscuits – then roll out 1cm diameter rolls and chop up into1cm little biscuits to put in the dogs’ ‘kong’ treats or to sprinkle occasionally on their food. These only take about 10-15 mins to bake.
Place biscuits about 1cm apart on baking sheets and bake for 35 to 45 minutes or until golden brown.
Cool completely. Store loosely covered.
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