Banana & Blueberry Pupscotti


Biscotti for Dogs!

I just made this new treat for Karma’s Easter day surprise and they turned out fantastic! She can’t get enough of them!

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Ingredients

  • 2 extra ripe banana
  • 1/4 cup fresh or frozen blueberries
  • 14 cup honey
  • 14 cup water
  • 2 tablespoons canola oil
  • 1 large egg
  •  1/4 cup desiccated coconut
  • 4 cups rice flour or whole wheat flour
  • 1 teaspoon ground cinnamon or pumpkin pie spice

Directions

  1. Preheat oven to 175°C (350°F) . In a large bowl, whisk together banana, blueberries, honey, water, oil, and egg.
  2. In a separate bowl mix flour, coconut, cinnamon, baking powder, and baking soda, mix and then add to your wet mixture.
  3. In the bowl and using hands, knead until dough holds together.
  4. Transfer to lightly floured baking sheet. Divide dough into two pieces.
  5. Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes into the surface of the logs. Dough should be ~4 inches apart on baking sheet.
  6. Bake for 30 – 35 minutes, or until firm.
  7. Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 150°C (300)°F
  8. With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.
  9. Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 20-25 minutes longer, or until completely hard.
  10. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

** Baking times will vary based on oven temperatures.

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If you try out this recipe we would love to here your thoughts and if your dogs loved it!

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