I made these wheat-free homemade crackers as holiday gifts one year and someone said they would also be great as dog biscuits. Was that a compliment? My basset hound barks, “Yes!”
Buckwheat Bones (Makes about 60 2-3″ biscuits)
- 3 cups – buckwheat flour
- 3/4 – cup tapioca flour
- 1 tsp – cinnamon
- 1 cup – cooked mashed sweet potato or pumpkin puree
- 3/4 – cup peanut butter
- 1/4 – cup molasses
- 1 cup – water (approximately)
- 1/2 – cup crumbled bacon (optional)
- Combine dry ingredients in a large mixing bowl. Place sweet potato, peanut butter, molasses and 1/2 cup water in a blender or food processor and puree until smooth. Add remaining water; then blend with dry ingredients. Add bacon, if desired.
- Stir until the mixture is a stiff dough. Gather into a ball and place in a bag or covered container in the refrigerator for at least 1 hour. (You can refrigerate this for up to a week.)
- Preheat oven to 350°F. Line a few baking sheets with parchment paper. Divide dough in half. Put half in the refrigerator and roll the other half out to about 1/4-inch thick. Cut with cookie cutters and place as many as you can on a cooking sheet. (It doesn’t matter if cookies touch.)
- Bake for 35 to 40 minutes. They should be fairly hard when baked. For a very crisp texture, turn off oven and leave overnight. For long-term storage, place in bags in the freezer.
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.