Mint Buckwheat Dog Biscuits [Happy 9th Birthday Einstein!]

Straightforward from-scratch buckwheat dog biscuits with mint and parsley for fresh breath!

Can you believe this is Einstein’s last single-digit birthday?! We do feel like he’s been in our life forever, so in some ways nine years doesn’t seem all that long at all, but still… nine already! As we do every year for both him and Duke, we scoped out a new from-scratch treat to make to celebrate his birthday. For all the from-scratch dog treats that we've made over the years, we still hadn’t made one with parsley or mint, and thought that a breath-busting treat would be fun to make.

These are incredibly straightforward to mix with just a handful of ingredients (we bought the buckwheat flour at our grocery store – Bob’s Red Mill brand) and you could cut them into any shape or size you’d like. We have a bone-shaped cookie cutter, so we used that, and it makes pretty big treats. If you’d like smaller treats (or just more of them), you could simply cut them into smaller squares.

Einstein, not surprisingly, wanted to eat the entire batch in one sitting (food has always been his biggest vice), but we made him share with Duke and then put them away for a rainy day… or, tomorrow ;-)

The big guy has had a big year – he became a big brother again! (How many times can we type “big” in one sentence??)

He’s so incredibly in tune with Joseph – running over if he hears him crying, and following him around the house from one spot to the next whenever he’s playing, laying down a few feet away so he can keep an eye on him. It melts our heart.

We love you, buddy!

Here’s to a million more birthdays together :)

One year ago: Frozen Peanut Butter-Yogurt Dog Treats
Two years ago: Our Mom’s Legendary Salad Dressing
Three years ago: Sweet Potato Pretzel Dog Treats
Five years ago: Apple & Cheddar Cupcakes

Mint Buckwheat Dog Biscuits

Yield: 20 large treats Straightforward from-scratch buckwheat dog biscuits with mint and parsley for fresh breath!

• 1½ cups (180 g) buckwheat flour
• 4 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 egg, beaten
• Water, as needed

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, stir together the buckwheat flour, parsley and mint. In a small bowl, whisk together the olive oil and honey.
• Pour the olive oil-honey mixture into the flour and stir. Add the egg and stir until well combined (the mixture will still be dry and crumbly).
• Turn the mixture out onto a clean work surface and knead the dough to thoroughly mix the ingredients together. Add a teaspoon of water at a time to help the dough come together (this should take about 5 minutes).
• Roll the dough out to approximately ¼-inch thick. Cut into desired shapes with a cookie dough cutter and place on the prepared baking sheet. Using a fork, prick the center of each bone to create four small holes.
• Bake for 15 minutes, remove from the oven and allow to cool completely. Store in an airtight container in the refrigerator for up to 1 month.

Notes

Nutritional values are based on one biscuit

• Yield: 20 large treats
• Prep: 20 minutes
• Cook: 15 minutes
• Total: 35 minutes

Ingredients

• 1½ cups ( 180 g ) buckwheat flour
• 4 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 egg, beaten
• Water, as needed

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, stir together the buckwheat flour, parsley and mint. In a small bowl, whisk together the olive oil and honey.
3. Pour the olive oil-honey mixture into the flour and stir. Add the egg and stir until well combined (the mixture will still be dry and crumbly).
4. Turn the mixture out onto a clean work surface and knead the dough to thoroughly mix the ingredients together. Add a teaspoon of water at a time to help the dough come together (this should take about 5 minutes).
5. Roll the dough out to approximately ¼-inch thick. Cut into desired shapes with a cookie dough cutter and place on the prepared baking sheet. Using a fork, prick the center of each bone to create four small holes.
6. Bake for 15 minutes, remove from the oven and allow to cool completely. Store in an airtight container in the refrigerator for up to 1 month.