Banana Blueberry Biscotti For Dogs Recipes

BANANA BISCOTTI DOG/PUPPY TREATS

Steps:

• Preheat oven to 325°F.
• Place dry ingredients in large bowl. Make a well in the center.
• Blend egg, oil, vanilla and banana together. Add into the dry ingredients in well. Start combining together.
• Add water, one teaspoon at a time as needed.
• Knead by hand on table until mixed thoroughly. Form into logs approximately 2 - 2 1/2 inches high. Flatten so that log is 6 - 7 inches wide by 1 inch high.
• Place on non-stick baking sheets or lightly greased ones.
• Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2 - 3/4 inch slices.
• Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

BANANA BISCOTTI DOG TREATS

Steps:

• 1. Preheat oven 325 degrees.
• 2. Mix your wet ingredients including your peanut butter if your using it, then add your dry. until lumpy, but not blended. Add water at very small amounts at a time till it forms a stiff dough.
• 3. Knead by hand until mixed thoroughly, may need to flour surface. Form into logs 2-2 1/2 inches high, flatten to 6-7 inch wide and 1 inch thick. Bake on non stick baking sheet for 30-40 min. Remove and let cool 10 minutes. Slice into 1/2-2/4 inch slices and put back into the oven for 20 minutes or until golden brown. OR you can just roll the dough out as I do and cut into whatever shape you want and bake till golden brown.

DOGGIE BISCOTTI BANANA TREATS

Steps:

• Set oven to 325 degrees.
• Prepare a NON-stick baking/cookie sheet.
• In a bowl, mix together the flour and the baking soda.
• Add in the egg, oil, pureed banana and the maple flavoring; stir until lumpy.
• Add in water 1 tsp at a time as needed, to make a workable dough.
• Knead the dough by hand on a flat surface until mixed thoroughly.
• Form into 2 logs.
• Flatten so that the logs are 6-7-inches wide BY 1-ich high.
• With a pastry brush cover the logs on both sides with egg wash; then roll in the oats.
• Place on a non-stick (ungreased) baking/cookie sheet.
• Bake for 40 minutes.
• Remove from oven; let cool 10 minutes.
• Slice the biscotti in 1/2- 3/4-inch (or whatever width size you desire).
• Place the slices back on the baking sheets.
• Bake for another 20 minutes, or until golden and crispy.
• When completely cool, store in zipper storage bags, or an air-tight container.