Recipe courtesy of Polkadog Bakery
From:
Food Network Magazine
Wheat-Free Gingerbread Dog Biscuits
- Level: Easy
- Yield: About 30 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 136
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 17
- Sodium
- 37
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
For the Biscuits:
2 cups barley flour, plus more for dusting
1 1/2 cups rye flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 tablespoon vegetable oil
2/3 cup molasses
2/3 cup peanut butter
2 large eggs
For the Frosting:
8 ounces low-fat cream cheese
1/4 cup plain yogurt
2 teaspoons honey
Directions
- Make the biscuits: Preheat the oven to 350˚. Line a baking sheet with parchment paper. Whisk together the barley and rye flours, cinnamon, ginger and cloves in a medium bowl. Beat the vegetable oil, molasses, peanut butter and eggs in a large bowl with a mixer on medium speed until combined, 1 to 2 minutes. Add the flour mixture and stir together with a wooden spoon.
- Transfer the dough to a floured surface and knead until a solid ball of dough forms, adding more barley flour as needed. Roll out the dough until about 1/4 inch thick. Cut out shapes with a floured 3 1/2-inch bone cookie cutter.
- Transfer the biscuits to the prepared baking sheet. Bake until browned and crisp, 20 to 30 minutes. Let cool completely on the pan.
- Make the frosting: Combine the cream cheese, yogurt and honey in a large bowl. Beat with a mixer on medium speed until smooth. Spread on the cooled biscuits using a small offset spatula.