Mr. Flynn’s Signature Squirrel Cookies

5 Feb

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Delectable homemade dog treats with carrots, parmesan, & peanut butter

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Many of you know that our dear Flynn is a rescue westie, who came to us neglected and with a terrible skin condition, called malassezia dermatitis (MD). While common in westies, MD is an opportunistic fungal skin condition, most frequently associated with allergies.  Like many chronic diseases, it can be managed with an appropriate diet*. When we first adopted Flynn, his skin was leathery, thick and black; he was nearly hairless. It’s taken much rehabilitation through trial and error to get him on a good track. Deviations from his diet are particularly detrimental when combating this ongoing condition. Measuring successful treatment is based on the ability to control the conditions and allergies. We try to avoid topical and oral antibiotics via routine medicated baths and apple cider vinegar rinses, we avoid wheat, corn, barley, rye, which have yielded good results.

You could add up to 1/4 cup of fresh, chopped parsley to this recipe for a breath-freshening effect.

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Mr. Flynn’s Squirrel Dog Cookies (makes 36 2×3 inch cookies)

1 cup buckwheat flour (+ more for flouring surface when rolling out)
1 cup brown rice flour
1/2 cup gluten-free old-fashioned oats
1 Tablespoon baking powder
1 cup low-sodium chicken broth
1 cup creamy peanut butter, at room temperature
1 cup grated carrots
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F. Line baking sheets with non-stick silicon mats (like Silpat), parchment paper, or with non-stick spray. Set aside. In a large bowl, combine flours, oats, carrots, Parmesan and baking powder. Stir in broth and peanut butter and mix well. Note: I used my KitchenAid mixer for this.

Form dough, and knead for a few minutes on a floured surface until a ball forms. Flour a rolling pin, and roll dough out into 1/2 thickness. Use floured cookie cutter and place treats onto baking sheet. Bake for 20 minutes, or until light golden brown. Transfer to wire rack and cool completely. Store in air-tight container for up to one week, or freeze for up to 3 months. I like to freeze about 2/3 of the batch and take out as needed.

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2 Responses to “Mr. Flynn’s Signature Squirrel Cookies”

  1. Shari February 5, 2014 at 11:37 am #

    Too cute! and they look yummy! The canines at Hill Farm are asking ‘Mom’ to make these for them!

  2. Mark February 5, 2014 at 8:10 pm #

    Cooper says hi and can’t wait to sink his teeth into those tasty treats. Where can we get a squirrel cookie cutter?

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