Biscuits for Man & Beast

  • Biscuits in Bowls
  • Bowls of Dough
  • Ike, Red Kong, Biscuit
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Ike, Red Kong, BiscuitIke and I have a lot in common.  He loves a brisk walk; I love a brisk walk.  He enjoys digging with his paws in the dirt; I get a kick digging my hands into dough.  Ike likes biscuits; I like biscuits. Ike prefers his to be hidden inside his red Kong ball while I prefer mine without that sort of mental and physical challenge.

I took a basic cracker recipe from Peter Reinhart’s Whole Grain Breads and messed around with the flavors, adding grated carrot and using “beef” broth for Ike’s biscuits.  I rolled out the dough for the dog biscuits quite a bit thicker than the dough for us humans so that they’d fit snugly inside Ike’s Kong ball – don’t want to make treat time too easy for him.  For me yes – treat time should be ridiculously easy.

Biscuits for Beast
Makes 40 small crackers

1 3/4 cups whole wheat flour
3 tbsp. sunflower seeds, ground
3 tbsp. pumpkin seeds, ground
3 tbsp. flaxseed meal
1/4 tsp. salt
3 tbsp. grated carrots
1/2 cup + 2 tbsp. “beef” broth (I used Not-Beef brand bouillon)
1 1/2 tbsp. agave nectar, optional
2 tbsp. canola oil

Bowls of Dough

Biscuits for Man
Makes too many to count

1 1/2 cups whole wheat flour
1/4 cup rye flour
3 tbsp. sunflower seeds, ground
3 tbsp. pumpkin seeds, ground
3 tbsp. flaxseed meal
1/4 tsp. salt
3 tbsp. grated carrots
1/2 cup + 2 tbsp. water
1 1/2 tbsp. agave nectar
2 tbsp. grapeseed oil

So the technique on these is the same – I whisked together the dry ingredients in a big bowl, mixed together the wet ingredients in another bowl and added this to the dry.  Then I kneaded the dough for about 3 minutes, adding whole wheat flour as necessary and then I lightly oiled two bowls, plopped in the doughs (labeling them, as my short term memory isn’t what it used to be), covered with plastic wrap and let them sit on the counter overnight. This extra bit of fermenting adds flavor to the finished product, though you could mix up the dough and bake the crackers the same day.

When ready to roll out and cut, line a couple of baking sheets with parchment and preheat the oven to 350F.  Lightly flour the counter and roll out to about 1/8″ thick (except for the dog biscuit dough, which I rolled to a little over 1/4″ thickness).  Lightly dust the top of the dough with flour if it sticks to the rolling pin.  The path of least resistance here is to use a pizza wheel or a knife to simply cut the dough into squares or rectangles. You end up with Wheat Thin-like shapes.  It’s the best way to maximize the number of crackers.  For fanciness reasons, I cut the dog biscuits into circles and a couple into bone shapes, frankly, a real pain in the tuchus – and you end up wasting some of the dough.

Bake the crackers for 10 minutes, then rotate the pan(s) for even baking.  I found that I needed to bake these (especially the dog biscuits) for a lot longer than called for in the original recipe, i.e., longer than 20 minutes.  I gauged “doneness” by the deep brown color of the crackers and the crisp feel when tapped.  When you’re satisfied that you have a nice, crispy cracker, remove the pans and let them cool on wire racks.  They will crisp even more as they cool.

To top the “man” crackers, lightly spritz them with olive oil as soon as they come out of the oven, and sprinkle on sesame seeds, poppyseeds, kosher salt, spices or even nutritional yeast.

Biscuits in Bowls

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  1. Shira says:

    These look so good! Hearty and satisfying, I am totally into trying this! Looks like I missed a couple if great posts….these look fabulous!

  2. They look great, and a good lot of them to go around. Is Ike a vegan?

  3. Cathy says:

    Yep, I gotta save this one too!
    Thanks for posting this for all of us enthusiastic readers :)

    Have a wonderful, yummy weekend!

  4. trueindigo says:

    What a sweet pup with white tips to his toes! Hi Ike! Enjoy you biscuit.

  5. Veggiewitch says:

    I absolutely LOVE this! I’ve thought of making crackers, but haven’t made it to actually looking up a recipe. Today, you have handed me one! Thank you from the bottom of my black, little heart. ♥ ♥ ♥


  6. Ike is saying, “Just give me the Kong, lady!” He’s a real cutie pie!

    The human biscuits look so good.

  7. Ike. Is. So. Adorable. Please give him cuddles for me! (in between biscuits, of course!)

  8. Richgail Enriquez says:

    You have no idea how much I appreciate this post! I’ve been trying to find vegan biscuits for my dog, Tiny without having to break the bank. Now I can bake a vegan version using this recipe. I just bought her a similar toy too just like what you have in the pic. Now she should be all set.

  9. I always thought making crackers would be super difficult and thus I never gave it much thought. You’ve explained it so clearly though! I’m inspired!

    P.S. I’m making your maple walnut cake for my dad’s birthday on Sunday, with a couple tweeks to make it gluten-free. I’m so excited!

  10. estherslaff says:

    I’m sure you’ll get comments from people who want to be your dog. He eats better than we do–at least sometimes.

  11. […] the crackers, I went directly to An Unrefined Vegan‘s blog and pulled this fabulous recipe (and if you have a pooch running around your house, there’s a recipe there for her/him […]

  12. meizac says:

    I forgot to tell you how wonderfully these came out. And they were super delicious dipped in hummus, roasted red pepper hummus and avocado hummus. Z, in particular, also loves them, especially with the hummus. Thank you for sharing your great recipes with us. :D

  13. […] for a beautiful little loaf of healthy, reduced fat vegan cheez.  Totally worthy atop homemade crackers or melted between crunchy-soft bread.  Making cheez at home is not a cheap option – a 1 oz. […]

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