Barkin' for Brownies Dog Treats

Ingredients

1 1/4 lbs Beef liver or chicken liver
2 C Wheat germ
2 T Whole wheat flour
1 C Cooked barley
2 Whole eggs
3 T Peanut butter
1 Clove garlic
1 T Olive oil
1 t Salt (optional)

Instructions

Pre heat oven to 350.

Liquify liver and garlic clove in a blender, when its smooth add eggs and peanut butter. Blend till smooth.
In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley. Add processed liver mixture, olive oil and salt. Mix well.

spread mixture in a greased 9x9 baking dish. Bake for 20 minutes or till done.

When cool cut into pieces that accommodate your doggies size.


Store in refrigerator or freezer.

Homemade Beefy Dog Biscuits

Makes wonderful cookie treats that our dogs love!

Ingredients

• 1.5 L (6 1/2 cups) buckwheat flour
• 360 ml (1 1/2 cups) water
• 15 ml (1 T) garlic
• 50 ml (4 T) basil
• 480 ml (2 cups) low sodium beef broth

Instructions

Combine all ingredients in a blender or food processors. Add flour/water to compensate for liquidity/thickness. Once dough can form a ball, roll into a 1” thick log and ½” thick cookies from end.

Arrange on a cookie sheet.

Quick Tip – Use these cookies as rewards during training sessions and watch your dog’s progress vault ahead.

Homemade Barley Beef Biscuit Dog Treats

These biscuits are easy to make and keep and freeze very well. We always have a selection on hand!
Ingredients

• 1/2 cup extra virgin olive oil
• 1 tablespoon garlic granules
• 4 tablespoons parsley 2 cups beef broth
• 2 cups barley flour
• 3-4 cups rye flour

Instructions
Preheat oven to 350 ° F (180 ° C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), garlic and parsley. Heat the beef broth (it’s best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm — or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well.