Check out my new column, Yamascottis! My Dad is a pastry chef and baker from Switzerland, so surely, my baking skillz are half way decent if I have his genes….

Try this dog biscuit recipe that’s smells like Campbell’s Beef Barley soup. Mmm Mmm good!

½ c. pureed carrots
½ c. pureed celery
2 c. oat flour
1 ½ barley flour
½ c. oat bran
1 tsp parsley
1 tsp dill
1 organic egg
½ c. lean organic ground beef (pre-cooked and drained)
½ c. water

Yamascotti Picture

Preheat oven to 350F. Sauté ground beef and drain. Peel and dice carrots and celery, puree in a food processor. Combine all ingredients except for water together. Add water slowly and mix until a dough forms. Add more water if too dry, less if too wet. Roll out the dough on a floured surface to ¼ inch thickness. Use a cookie cutter or knife to cut into shapes. Line the cookie sheet with parchment paper or silpat, and bake for 25-30 minutes until brown and crunchy. As there are no preservatives in this recipe, eat and share with other dogs within a week!

Alternately, reduce the oven temperature to 250F and bake it for three hours. My Dad says it becomes shelf stable without preservatives for months– which means you can be a cookie hog!

Recipe Courtesy of Bubba Rose Biscuit Company, “Organic Dog Biscuit Cookbook” Cider Mill Press 2014