(Older Versions follow)
Valentina’s Wheat -Free Kibble Recipe
Revised August 22, 2014
DRY
MIX:
1 ½ cups
whole (brown) spelt flour
4 TBSP
VEGEDOG (Vitamin Supplement for Vegan Dogs)
2 cups
rye flour
1 cup
brown rice flour
1 cup
millet flour
1 tsp sea
salt (iodized)
2 cups
oat flour
4 TBSP
VEGEYEAST (Yeast for Vegan dogs – to maintain proper PH balance)
4 TBSP nutritional
yeast
1 cup
garbanzo flour
½ cup
raw oat bran
1 cup
buckwheat flour
½ cup
quinoa flour
½ cup hemp protein (NUTIVA, Amazon)
1½ tsp
kelp powder
½ cup
coconut flour
1 cup
barley flour
1/3 cup
pea protein or 1 scoop (33mg.) (Scoop inside NOW Brand – Amazon, Natural
Grocer)
WET
MIX:
2 cups
sweet potatoes (orange inside) (baked appr. 45 minutes, at 300 – 325 degrees, then cool)
3 large
or 4 small ripe bananas [or 2 cups mashed peas, or 2 cups mashed lentils/black
beans]
4 TBSP
flaxseed meal + ¾ cup boiling water (Wait 2 minutes)
1 ¾ cups
water
3 - 6
TBSP coconut oil
1 cup
dried cranberries (preferably no sugar, or sweetened with apple juice)
1 ½ cups
frozen blueberries (or ½ cup dried blueberries) or mix blueberries and
pineapple
½ cup
hulled hemp seed (hemp hearts) NUTIVA (Amazon) or Hemp Hearts brand
½ cup raw pumpkin seed (whole, if added to Wet
Mix, ground, if added to dry mix.)
½ cup raw
sunflower seed (whole, if added to Wet Mix, ground, if added to dry mix.)
1 TBSP
to ½ cup almond butter (can substitute natural peanut butter)
INSTRUCTIONS:
1.
Assemble dry mix in advance. (Store in Ziploc bag or covered bowl.)
2.
In food processor, create wet mix. Mix sweet potatoes, bananas,
hemp seed, pumpkin seed, sunflower seed, and process a minute or two until
seeds are broken up. Add hydrated flaxseed meal, oil, cranberries, and
blueberries. Process intermittently as you add ingredients. Add the 1 ¾ cups
water, gradually, after you have blended the other ingredients, or the water
will leak out! (If this is too difficult the water can be added to the wet mix
in the mixer, and mixed for a while until blended into the wet mix.) Your 11
cup food processor will barely hold this. [If you wish, to reduce the volume in
the food processor, you can grind the
seeds in a high speed blender – hemp,
pumpkin, sunflower, and put them in the dry mix. Use a chopstick or end of a wooden
spoon to remove the ground seeds to preserve the sharpness of the blades in the
blender or processor.] If your processor will not hold all of the wet mix,
divide the ingredients of the wet mix into two parts, process.
3.
In Kitchenaid 6-quart mixing bowl, add wet mix first, then
gradually add dry mix (on Number 2, no higher) using the dough blade until well
mixed. (It is very important to start with the wet mix in the mixing bowl and
then gradually add the dry mix to the wet mix.)
4.
Refrigerate the dough until cold. ( I put it in Zip Loc bags.)
5.
When dough is very cold,
Preheat oven to 300 or 325 degrees F.
6.
Flour hands (buckwheat or spelt or oat) and surface to keep from
sticking. For normal size jelly roll pan/ cookie sheet (11” X 17”) measure out 3 cups of dough. Put the
rest of the dough back in the refrigerator. Form dough into flattened rectangle about 4” X
6” and sprinkle some flour on the rectangle.
7.
For kibble, place on oiled (coconut oil) jelly roll pan / cookie
sheet.
8.
Roll dough as evenly as possible to about 3/8 inch thick. I use a
Kitchenaid non-stick rolling pin. (They cost about 30 dollars, but you will not
regret buying one. Bed, Bath and Beyond sells another brand.) If you use a wooden rolling pin you will want
to keep flouring the rolling pin to avoid sticking.) Rotate the side of the pan
¼ turn each time and keep rolling until the dough is evenly distributed.
Sprinkle and rub flour over dough to avoid sticking. Shake excess off dough.
9.
Cut dough in pan with a K9 Kibble Cutter (www.fantes.com go to cookie cutters, then
dog-related cutters), or with a pizza cutter. Or, if you are making cookie
cutter treats, roll out dough on surface, cut with cookie cutter, and then
place on pan. If you dust the rolled-out dough (I use a small sieve.) in the
pan with flour, tap the pan over cutting board or surface to remove excess
flour.
10. Bake for 20 minutes at
300 or 325 degrees.
·
To make crunchy (good for healthy teeth!) place in a warm oven at
lowest temperature for 2 or more hours. OR, dry in a dehydrator oven at 105
degrees for 6 – 8 hours until crunchy, OR leave out to air dry for 2 or 3 days
(Cover with waxed paper to avoid mold.)
·
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-sized pieces
for dry dog food.
·
Each recipe makes over 18 cups of dough, 5 to 6 sheets o kibble ( 3
cups per pan). I always make 2 batches at a time, and the kibble lasts for 2
weeks. (This will vary depending on what
you feed your dog in addition to the kibble.) Valentina love sooo many
vegetables – broccoli (raw and cooked) cabbage (raw and cooked), lentils, brown
rice, beans (black, garbanzo, etc.) , cooked squash, greens broken up in food
processer, green beans, etc. (Check out
Vegan Heartland for suggestions to feed your dog.)
·
Because this whole process takes time, I usually do this over three
days (unless I’m in a hurry.) I do the
dry mix the first day, the wet mix and the dough the second day, and the baking
and dehydrating the third day. If I’m
running out of kibble, I do it all in a day!
·
This dough is impossible to handle unless it is cold.
·
I usually buy bulk flour from Natural Grocer / Vitamin Cottage because
of the reasonable price, accessibility and convenient bulk packaging. I store
the open bags of the flour in the plastic jars in which Costco nuts are sold.
Similar containers can be purchased at Walmart.
Revised, April 2, 2014
DRY MIX:
1 1/2 cup whole (brown)spelt flour
2 TBSP VEGEDOG (Vitamin Supplement for Vegan Dogs)
1 1/2 cups rye flour
1 cup brown rice flour
1 cup millet flour
1 tsp. salt
1 1/2 cup oat flour
2 TBSP VEGEYEAST
2 TBSP nutritional yeast
1 cup garbanzo bean flour
1/2 cup raw oat bran
1 cup buckwheat flour
1/2 cup quinoa flour
1/2 cup hemp protein (NUTIVA)
1 -1/2 tsp. kelp powder
1/2 cup coconut flour
1 cup barley flour
1/2 cup pea protein (I use NOW brand, Amazon)
WET MIX:
2 cups sweet potatoes, baked at 350 degrees until soft
(30-45 min.?) and then cooled a bit.
3 ripe bananas, mashed [OR 2 cups mashed peas, OR 2 cups
cooked lentils, OR 1 cup mashed peas + 1 cup cooked lentils] ( I use frozen
peas, organic.)
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 TBSP – ½ cup natural organic peanut butter
INSTRUCTIONS:
1.
Assemble dry mix
in advance.
2.
In food
processor, create wet mix: mix sweet potatoes, bananas (OR alternatives: peas,
lentils, etc.), 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, and blueberries. Add the 1 ¾ cup water, gradually, 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, hemp 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.] (If your
processor will not hold all of the wet mix – divide the ingredients of the wet
mix into two parts, process, and add to mixing bowl.)
3.
In Kitchenaid 6-quart mixing bowl, add wet mix (above) then gradually
add dry ingredients in several parts; mix with dough blade until well mixed.
(It is very important that you start with the wet mix in the mixing bowl and then
add the dry mix to the wet mix.)
4.
Refrigerate dough
until cold (In bowls or Zip Loc bags). (Completed dough may be too voluminous
for only one bag – you may have to use two 1- gallon Zip Loc bags.
5.
Preheat oven to
325 degrees F (160 degrees C).
6.
Flour hands (buckwheat
or spelt) and surface 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.
7.
For kibble, place on oiled (coconut oil) jelly
roll pan/cookie sheet.
8.
Roll dough as
evenly as possible to about 3/8 inch thick. 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 time and
keep rolling until the dough is evenly distributed. Sprinkle flour over dough if rolling pin
sticks.
9.
Cut dough in the
pan with K-9 kibble cutter or pizza cutter, (or if you’re making treats, roll
out to correct thickness on the surface with a cookie cutter and then place on
pan.) 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, and smooth it out by hand.
10.
Bake for 20
minutes at 325 degrees.
·
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 at 105 degrees for 6-8 hours
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. Lately, my newer recipes have about 2 cups
left over. I use this to make
bone-shaped cookie treats.
·
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 the dry mix 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 bags or covered bowls and place in the refrigerator. This dough is
impossible to handle without refrigerating it. The third day, I roll out the refrigerated
dough, cut it, and bake it and dehydrate it. If I’m running out of kibble, I do
the dry mix and wet mixes, combine them and refrigerate the first day, and roll
out and bake the second day. If I am out of kibble, I make it all in a day.
·
I buy bulk
flour(s) from Natural Grocer/ Vitamin Cottage because of its reasonable price,
accessibility and convenient bulk packaging. All ingredients should be organic, if possible.
.
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.
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