Tail-wagging recipe for juice-pulp dog biscuits

In this week's Table Scraps column I wrote about what to do with the mountain of perfectly good juice-pulp that has no business going down the disposal. Well, here is another great idea. Why not use the juice-pulp to make dog biscuits?

Our "pack" loves them!

JUICER PULP DOG BISCUITS

2 1/2 cups organic rolled oats

1 1/2 cups potato or corn starch

1/2 cup white or brown rice flour

3 tablespoons flaxseed meal

1 teaspoon salt

1 egg, beaten

1/2 cup olive oil

1 1/2 cups almond milk

2 cups juice pulp (I used carrots, kale and ginger)

Put 2 cups of the oats in food processor and grind to a fine powder. Combine with the remaining 1/2 cup oats, potato starch, rice flour, flaxseed meal and salt in a large mixing bowl. Mix in the egg, olive oil and milk.

Stir pulp into the mixture. The dough should be firm, smooth and workable. If not, add more rice flour. Cover the bowl with a towel and let set for 20 minutes.

Preheat oven to 250 degrees. Line a baking sheet with parchment paper.

Flour a work surface with rice flour and roll the dough our to 1/4-inch or 1/2-inch thickness, depending on the size of your dog. Cut into shapes, and then transfer to the prepared baking sheets. 

Bake for 1 1/2 to 2 hours, or until the biscuits are dry and firm. Cool before serving or storing in an airtight container.