Spent Grain (Oatmeal) Peanut Butter Dog Biscuits

March 9, 2014

Desserts

By: Jasmine Briones 

Show some love to your little friends, too! Give them the gift of a healthy treat, considering their nutrition and health as much as you consider yours.

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I whipped up this recipe specifically to make use of the spent grain from all of the beer my brother brews. Yes, he brews beer, and yes, it’s pretty awesome, but I hate to see so much of the ingredients go to waste. It is the same to me as leftover pulp from fresh juices, you don’t want to waste that goodness!

Slightly off topic of the recipe, but has anyone ever brewed beer or been around the process? The smell is so unpleasant for me. It reminds me of pet stores I used to go to as a kid (breaks my heart).

Anyways, there are always so many oatmeal peanut butter dog biscuit recipes out there, and there are also spent grain dog biscuit recipes that include eggs as a ingredient. Why not try and veganize this? I mean, even if the biscuit isn’t presentable, dogs will eat it anyways, and I’m sure of it. So, I gave it a shot. To my surprise, it was a success, and all of the dogs that got to partake in the taste test agreed.

If you don’t have spent grain, by all means, use oatmeal! I have not tried it, but I am almost certain it will work just fine.

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Spent Grain (Oatmeal) Peanut Butter Dog Biscuits


  • Author: Jasmine Briones / Sweet Simple Vegan

Ingredients

  • 4 cups spent grain (dried) OR 4 cups rolled oats
  • 2 cups whole wheat flour
  • 1 cup unsalted creamy peanut butter
  • 1/4 cup mashed sweet potato
  • 2 flax eggs*

Instructions

  1. *Flax Eggs: Mix 2 tbsp flax seed meal with 6 tbsp water, and let it sit for about 10 minutes to fully thicken.
  2. Preheat your oven to 350 F.
  3. In a large bowl, combine your flax eggs, peanut butter, and sweet potato until thoroughly combined.
  4. Slowly add in the flour, and mix until it is uniform before adding in your spent grain or oats.
  5. Roll out the dough onto a floured surface to about 1/4″ and cut out shapes with cookie cutters. You won’t get clean edges, so you can smooth the edges out with your fingers and some water if desired.
  6. Line the cookies up on baking sheets. The cookies don’t expand, so you can bake them fairly close together.
  7. Bake in oven at 350 F for 30 minutes, then reduce temperature to 225 F and continue baking the cookies for 2 hours.
  8. Remove from the oven, cool, and share with your little friends!

Notes

Adapted from 17 Apart
The dried cookies will keep for 2 weeks in an airtight container and you can even freeze them in ziploc bags.

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