Almond and Ginger Dog Biscuits Recipe If you dont have almonds available, try using almond butter. Similar to peanut butter, almond butter is widely available in natural and specialty markets. YIELDS ► 30 biscuits RECOMMENDED FOR ► Wheat- and gluten-free, Sensitive stomachs 2 cups rice flour ½ cup rolled oats 2 teaspoons baking powder 1 teaspoon ginger 2 teaspoons crystallized ginger ½ cup ground almonds 1 tablespoon canola oil ¼ cup filtered water Preheat the oven to 325ºF. Measure the rice flour, rolled oats, baking powder, ginger, crystallized ginger, and almonds into a mixing bowl, and whisk until combined. If you are using almond butter, do not add it at this stage. Make a well in the flour, and add the canola oil. Mix on medium speed using a paddle attachment till crumbly. Add the water all at once, and mix till dough forms and all the ingredients are combined. If you are using almond butter, combine it with the water in a glass measuring cup and stir with a fork till smooth and creamy. Add it to the flour and mix until combined. Turn the dough out onto a slightly floured surface and form it into a log, about 2 inches in diameter. Wrap in plastic wrap and chill for 1 hour. When ready to bake, slice the biscuits ⅛-inch thick and place them on a parchment-lined cookie sheet. Bake 12–15 minutes until they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20–30 minutes. Remove them from the oven, cool them on a baking rack, and store them in a cookie tin.
Posted on: Mon, 15 Dec 2014 11:01:00 +0000
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