Ingredients
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2 cups of whole wheat flour (You can substitute a gluten-free blend or chickpea flour which works well in this recipe)
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1 cup rolled oats
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½ cup wheat germ *Optional if you are baking gluten-free
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2 tablespoons sunflower seeds
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1 teaspoon cinnamon
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½ cup peanut butter - no additives, unsweetened (If you prefer not to use peanut products, you can substitute banana or pumpkin puree here)
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2 large eggs
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Water to bind the dough (chicken or beef stock can be used here too, or substitute vegetable stock if your pal is a vegetarian.
Instructions
Preheat oven to 300F.
Line a sheet pan or cookie sheet with parchment paper.
Combine all dry ingredients: flour, oats, wheat germ, sunflower seeds and cinnamon.
Combine all wet ingredients: peanut butter, olive oil and eggs.
Stir the wet ingredients into the dry ingredients.
Add water or stock as needed to form a thick dough that holds together but is not sticky.
Turn dough out onto a lightly floured surface and knead together. Pat into a flat round or rectangle and roll approximately ¼ “ thick.
Cut into desired shapes and place on the parchment lined sheet pan.
Gather scraps together, roll and cut again. (I have it on good authority that our little pals are just fine with the odd scraps as well as the perfectly cut shapes).
Bake 40 to 60 minutes.
The biscuits will not color but you can touch-test them to see if they are firm. They will be nice and crunchy if they are firm to the touch when you pull them out of the oven.
Cool and share. Tails will be wagging!
