When I brew, which admittedly hasn’t been often this year, I wind up with a pile of spent grains in the corner of the yard that nothing will eat. Except deer, and even then, they don’t eat it all. Through the years, I have seen dozens of recipes for bread, pizza dough and dog treats.
When the September/October 2011 issue of Draft Magazine arrived with an article about using spent grains, I thought I would share a recipe. You’ll have to get the magazine to view the rest of the recipes. And I am adding a similar recipe for dog biscuits from a different source.
The article had recipes for Asiago-Garlic-Herb Bread, spent grain pizza dough, Glazed Spice-Nut Coffee Cake, Gingery Pear-Apple Cobbler, Heary Beef & Vegetable Pot Pie, and Peanut Butter-Chocolate Chip Cookies.
Peanut Butter-Chocolate Chip Cookies
Makes 4 dozen
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup lightly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup spent grain
1 cup crushed corn ships or pretzels
1 cup peanut butter chips
1 cup chocolate chips
Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat butter, brown sugar and granulated sugar in a large bowl until creamy. Add eggs and vanilla; beat to combine. Add the dry ingredients and mix until just combined. Stir in the spent grains, corn ships (or pretzels), peanut butter chips and chocolate chips until just incorporated. Chill the dough 30 minutes.
Preheat the oven to 350°. Line two baking sheets with nonstick baking mats or parchment paper, or coat with cooking spray.
With damp hands, drop the mixture by rounded tablespoons onto prepared baking sheets. Bake until lightly browned, 14 to 16 minutes. Let stand on the cookie sheets for 2 minutes, then transfer to wire racks to cool.
And for your best friend:
VERY IMPORTANT NOTE: Hops are toxic to animals, so do not feed any grain to animals if it has come into contact with hops of any kind. So don’t use any grains you have mash hopped.
Peanut Butter and Grain Dog Cookies
Source: Cheers Beers
Makes 2-1/2 dozen medium sized dog cookies.
2 cups grain
1 cup all purpose flour
1/2 cup peanut butter
Preheat oven to 350 degrees.
Mix ingredients thoroughly.
Roll out dough and press shapes with cookies cutters, cut with knife, or drop cookies using two spoons.
Bake for 30 at 350 degrees, then reduce temperature to 225 degrees and continue baking for 2 hours. The cookies should be dried out at that point so they won’t spoil when left out.
Cool cookies and share w/ your four-legged friends.
These are rustic looking cookies. But my dogs don’t seem to mind. There’s not much they won’t eat and they seem to really enjoy these.
Soft or Hard Cookies. Since I have older dogs, I prefer cookies that aren’t too hard, and still have some tenderness on the inside, so I don’t overbake them. Test out times and temps in your oven to determine optimal baking time and texture. Just keep in mind that if the cookies are soft, then their shelf life won’t be as long. You can even refrigerate them so they won’t get moldy.
Storage. I’d store these for up to 2 weeks in an airtight container, much like you would human cookies. However, if you dry them out completely at a lower temperature for a longer period of time , then they should have a fairly long shelf life.