If you have a dog and hate fleas then this is the flea repellent dog treat for you! The brewers yeast and garlic in these treats will please your pet, and repel fleas.
Flea Terminator Dog Treats
3 cubes beef bouillon
1 1/2 cups boiling water
2 cups whole wheat flour
1 cup cornmeal
2/3 cup brewers' yeast
2 tablespoons garlic powder
2 egg yolks
Preheat the oven to 375 degrees F. Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
Did you know?
Brewers yeast (available at health-food stores) is a natural anti-flea remedy. A half teaspoon of nutritional yeast or brewer's yeast daily can provide the B complex vitamins a dog needs. Give 1 teaspoon per 30 pounds of body weight mixed with the animal's food.
Flea Hater's Dog Biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer’s yeast
1 teaspoon salt
1 tablespoon plus 1 1/2 teaspoons olive oil
1 clove garlic chopped, or 1 teaspoon powdered garlic, optional
1/2 cup chicken stock plus 3 tablespoons for basting
Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix flour, wheat germ, brewer’s yeast, and salt together in a medium bowl.
In a mixing bowl, combine oil and garlic. Alternately add 1/2 cup chicken stock and flour mixture in 3 parts; mix until well combined. Knead about 2 minutes by hand on floured surface; dough will be sticky.
On a lightly floured surface, roll dough out about 3/8 inch thick. Cut out bone shapes; place on prepared baking sheet. Bake 10 minutes, rotate baking sheet, and baste with remaining 3 tablespoons chicken stock. Bake 10 minutes longer. Turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2 hours longer.
