Try this Maple Oat Puppy Treats recipe.
- Carbohydrate 78.4311550048168 g
- Cholesterol 3.26666666003912 mg
- Fat 1.75482999873817 g
- Fiber 11.3932162966518 g
- Protein 6.44371166181379 g
- Saturated Fat 0.792546665813289 g
- Serving Size 1 1 recipe (605g)
- Sodium 146.977688660943 mg
- Sugar 67.0379387081651 g
- Trans Fat 0.387351333350717 g
- Calories 319 calories
Step-by-step
- Preheat oven to 325 and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer, fitted with paddle attachment, add oats, flax and boiling water. Let stand for about 10 minutes.
- Add bananas, maple syrup (if using), salt, cinnamon and baking powder and mix until well combined.
- Add brown rice flour - adding a little at a time until a stiff dough forms. Mix well, a good 3-4 minutes on low. Dough will be sticky but thick.
- Using a piping bag (no tip needed) or a large plastic bag with a small opening at one end, squeeze tablespoons size drops of dough on the cookie sheet. I made mine in little circles, but other shapes are fine.
- Bake at 325 until cookies are mostly dried out and very crisp, about 1 hour and 30 minutes. (This will vary depending on the final shape you choose for your cookies). Cookies should be almost dry when you break them in half and lightly browned. You want to try them out, not burn them, so if they brown too quickly, turn the heat of the oven down. If dried out properly these will last a couple of weeks in an airtight container.
Commercial pet biscuits typically rely on extrusion machinery and chemical preservatives to achieve shelf stability, whereas home-baked versions depend entirely on thermal dehydration. Combining boiling water with large flaked rolled oats initiates starch gelatinization, softening the grain structure before mechanical mixing begins. Ground flaxseed supplies soluble mucilage gums that act as a thermal binder, compensating for the absence of gluten networks in brown rice flour.
Moisture Management and Dehydration Mechanics
Mashed ripe bananas introduce both natural fructose and high water activity, meaning the baking phase functions primarily as a slow dehydration process rather than standard cake leavening. Operating the oven at a low 325 degrees Fahrenheit prevents the exterior starches from caramelizing prematurely while internal moisture evaporates. Mixing the brown rice flour for a solid three to four minutes develops structural cohesion within the sticky mass, allowing piped portions to hold their shape on the parchment-lined baking sheets. Baking takes approximately 1 hour and 30 minutes until the interior matrix loses all free water, yielding a snap that prevents microbial spoilage.
- Lower the oven temperature immediately if the edges darken before the centers dry out completely.
- Store properly dehydrated batches in an airtight container for up to two weeks without refrigeration.
- Choose ripe bananas with browned skins for higher natural sugar concentrations that aid in browning.
- Utilize a piping bag or a snipped plastic bag to deposit uniform tablespoon-sized portions for even heat penetration.
