Blueberry Banana Biscotti For Dogs Recipes

Steps:

• Preheat oven to 350 F (180 C).
• In a large bowl, combine flour, baking powder and baking soda.
• In a food processor, combine banana, blueberries, oil, water, egg and vanilla.
• Puree until smooth.
• Pour over dry ingredients and mix well.
• In the bowl and using hands, knead until dough holds together.
• Transfer to lightly floured surface.
• Divide dough into 2 equal pieces. Shape each piece into a log. Flatten the logs to make about 4 inches wide.
• With a fork, poke holes all over the surface of the logs. Place about 4 inches apart on baking sheet.
• Bake in preheated oven for 35 to 40 minutes or until firm. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F.
• With a sharp knife, cut each log into.
• 1/4-inch/0.5 cm thick slices. Place, cut side down, about 1/2 inch (1 cm) apart on baking sheets.
• Bake for 30 minutes longer or until hard.
• Transfer cookies to a rack and let cool completely.

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.

Steps:

• Preheat oven to 350 F (180 C).
• In a large bowl, combine flour, baking powder, and baking soda.
• Use a food processor to combine banana, blueberry, oil, watern a large bowl, combine , egg, and vanilla.
• Pour the fruit mixture into the dry ingredients and mix well.
• Use hands to knead the dough until it holds together; transfer to a lightly floured surface.
• Divide into 2 pieces and shape each into a log; flatten the logs so that they are 4 inches wide.
• Use a fork to poke holes all over the surface of the logs; place 4 inches apart on a baking sheet.
• Bake until firm, about 35 to 40 minutes; reduce oven to 300 degrees F.
• Use a sharp knife to cut both logs, crosswise, into 1/4-inch thick slices; place, cut side down, 1/2 inch apart on baking sheets.
• Bake until hard, another 30 minutes.
• Transfer to cooling racks and let cool completely.
• Store in a tightly sealed container for up to 30 days.

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with parchment or wax paper.
• In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
• Add flour, baking powder, salt and lemon zest and beat just until combined.
• Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
• Add the nuts blueberries and anise seeds and mix until combined.
• Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
• Transfer log to the prepared baking sheet with a spatula.
• Bake for 30 minutes, or until the top is firm to the touch.
• Allow log to cool on baking sheet for 10 minutes.
• Leave oven on.
• Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
• Place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
• Cool completely on wire rack.
• Store in a airtight container in a cool dry place up to 2 weeks.

Steps:

• Preheat oven to 350°F In a large bowl, whisk together pumpkin purée, honey, water, oil, egg, and vanilla.
• Stir in flour, cinnamon, baking powder, and baking soda until well mixed.
• In the bowl and using hands, knead until dough holds together.
• Transfer to lightly floured surface. Divide dough into two equal pieces.
• Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs.
• Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm.
• Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F
• With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.
• Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard.
• Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

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.