We said goodbye to a family member yesterday,this is Na-quoya. A beautiful old soul. 1995 -2010, born in the woods of the most beautiful place on earth Tofino, BC. Na-quoya was her own dog, never needed a collar or leash. She would wait faithfully for you no matter where you left her.
Always there. Always in my heart.
This is a recipe for doggie biscotti, to celebrate her life, and for all the doggies that touch our lives. She was the best dog in the world and will be missed dearly. It is from the Rebar cookbook. This was my go to cookbook (pre-vegan), everything I have ever made from it turned out great,along with these dog cookies. I didn't always make them biscotti style. Sometimes I would roll out the dough and make cute cookie cutter shapes. You could change it up, veganize it. Using flax as egg replacer, maple syrup instead of honey. She loved her cookies!
, Doggie biscotti
- 1 cup unbleached flour
- 3/4 cup oat flour
- 1 cup whole wheat flour
- 1 cup cracked wheat
- 1/2 cup cornmeal
- 1/2 cup rye flour
- 1/2 cup wheat germ
- 1/4 cup milk powder
- 1 tbsp kelp powder
- 2 tsp brewers yeast
- 3/4 tsp salt
- 1 cup vegetable stock
- 1/2 cup hot water
- 1 egg, lightly beaten
- 2 tbsp honey
- 3 tbsp peanut butter
- 4 garlic cloves,minced
- 1/2 grated carrot
- 1 tbsp vegetable oil
In a large bowl, combine all of the dry ingredients.
In a separate bowl, mix together all of the remaining wet ingredients.
Blend wet with dry until well combined. Form into 2 separate balls and shape each into an oval- shaped log.
Place on baking tray lined with parchment paper and bake 250 for 35-45 minutes, until golden brown.
Let logs cool, then cut them into slices at an angle (as in real biscotti) and place on a baking tray and bake at 325 for 6 minutes. Turn them over and bake for another 6 minutes. Let cool before storing.
