Valentina’s New Wheat-Free
Kibble Recipe
Revised, Sept 16, 2013
2 cups sweet
potatoes, baked at 350 degrees until soft (30-45 min.?) and then cooled a bit.
3 ripe bananas,
mashed
4TBSP flaxseed
meal + 3/4 cup boiling water
1-3/4 cups
water
3 TBSP coconut
oil (or olive oil)
1 cup dried cranberries,
minced (preferably no sugar or sweetened with apple juice)
1 1/2 cups frozen blueberries or ½ cup dried blueberries
(or 1 cup froz. Blueberries + ½ cup froz. pineapple chunks)
1/2 cup hulled
hemp seed (hemp hearts)
1/2 cup raw
pumpkin seed (whole if put in food processor
as part of wet mix)
1/2 cup raw
sunflower seed (whole if put in food processor
as part of wet mix)
1 1/2 cup whole whole
spelt flour
1 TBSP VEGEDOG
(Vitamin Supplement for Vegan Dogs)
1 1/2 cup rye
flour
1 cup brown rice
flour
1 cup millet flour
1 tsp. salt
1 1/2 cup oat
flour
2 TBSP VEGEYEAST
or nutritional yeast + 2 TBSP nutritional yeast
1 cup garbanzo
bean flour
1/2 cup raw oat
bran
2 cups buckwheat
flour
1/4 cup kelp
powder
1/2 cup coconut
flour
1 cup barley flour
1.
Preheat oven to 325 degrees F (160 degrees C).
2.
In food
processor, create wet mix: mix sweet potatoes,
bananas, hemp seed, pumpkin seed and sunflower seed, and process a
minute or two until the seeds are broken up. Then add hydrated flaxseed meal,
oil, cranberries, blueberries. Add the 1 ¾ cup water after you have blended the
other ingredients or the water will leak out!. (It will mix in with the thick
mixture without escaping from the processor.) Your 11 cup food processor will barely hold
this mix. [If you wish, you can put the sunflower seeds and the pumpkin seeds
in the dry container of your high speed blender, but it's more work getting the
seed meal out of the blender. If you do put it in the blender, use a chopstick
or end of a wooden spoon in place of a metal spoon to remove the seed meal --
this preserves the sharpness of the blades.]
3.
In Kitchenaid 6-quart mixing bowl, add liquids (above) then
dry ingredients; mix with dough blade until well mixed.
4.
Refrigerate dough until cold (In bowls or Zip
Loc bags).
5.
Flour hands (buckwheat)and counter to keep dough
from sticking. For normal-size jelly
roll pan/ cookie sheet, (about 11” x 17”) measure out 3 cups of dough, form the
three cups of dough into a flattened rectangle about 4” by 6” . It will be
around an inch or more high. Sprinkle some flour on the rectangle.
6.
For
kibble, place on oiled (coconut oil) jelly roll pan/cookie sheet.
7.
Roll dough to about 3/8 inch. I use a
Kitchenaid Teflon-coated rolling pin.
(They cost about 30 dollars, but you will not regret buying one. Bed, Bath and Beyond sells another similar brand. If you use a wooden rolling pin, keep flouring
the rolling pin to avoid sticking.) Rotate the side of the pan 1/4 turn each timeand keep rolling until the dough
is evenly distributed. Sprinkle flour
over dough if rolling pin sticks.
8.
Cut dough in the pan with K-9 kibble cutter or
pizza cutter, or if you’re making treats, a cookie cutter. If you dust the
rolled-out dough in the pan with flour, then tap pan over cutting board to
remove excess flour , the kibble cutter will not stick in the dough. It goes very quickly this way. I use a small
sieve, to sprinkle the flour.
9.
Bake for 20 minutes.
·
To make crunchy,
(good for healthy teeth!) place in warm oven (at lowest temperature) for
2 to 8 hours, or leave out in the air for 2-3 days to dry, or dry in a
dehydrator oven until crunchy.
·
This recipe can be rolled out on a cutting board
and cut into cookies for treats, or rolled out in the pan and cut into kibble size
pieces to feed as dry dog food.
·
Each recipe makes about 15 cups of dough, 5 sheets of kibble. (3 cups of dough per pan.)
I always make 2 batches at a time.
·
Because this process can take some time, I break
it into three parts over three days. I put
together two batches of the dry mix one day, and place it in 2 ZipLoc bags the
first day. The second day, I make the
wet mix and put wet and dry mix together,
place the dough in the same bags and place the bags in the refrigerator.
The dough is impossible to handle without refrigerating it. The third day, I roll out the refrigerated
dough, cut it, and bake it and dry it out. If I’m running out of kibble, I do
the dry mix and wet mix, combine them and refrigerate the first day, and roll out
and bake the second day.
