Associate Food-Produzent Courtney Knapp teilte Rezepte für Blaubeeren und Cheddar-Apfel-Hundekuchen von ihrer Mutter, Marcia Knapp. Marcia backt sie für Izzy, den Hund der Familie, und entwickelt sie für ihre zwei vorherigen Hunde, Sam und Bailey (im Bild). Bildnachweis: SB Atkins
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into German:
Associate Food-Producer Courtney Knapp shared recipes for blueberries and cheddar-apple dog biscuits from her mother, Marcia Knapp. Marcia bakes them for Izzy, the family dog, and developed them for her two previous dogs, Sam and Bailey (pictured). Photo credit: SB Atkins Source: The Martha Stewart Show, October 2009 Makes about 30 Yield Ingredients 1 1/2 cups oat flour 2 1/2 cups quinoa flour 3/4 cup flaxseed meal 1/2 cup frozen, organic, unsweetened blueberries 1/4 cup olive oil 1 large egg Directions 1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside. 2. In a large bowl, mix all ingredients with 1 cup of water to form a dough. Roll mixture between two sheets of plastic wrap to 1/4-inch thickness; remove plastic wrap and cut biscuits with a 3 1/2-inch bone-shaped cutter. Reroll scraps and cut out biscuits. 3. Place biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes, until nicely browned and firm. 4. Transfer biscuits to a wire rack. Turn off oven and place biscuits on rack overnight. Remove from oven and store in an airtight container for up to 2 weeks.
27.04.2023 @ 03:18
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into German:
Associate Food-Producer Courtney Knapp shared recipes for blueberries and cheddar-apple dog biscuits from her mother, Marcia Knapp. Marcia bakes them for Izzy, the family dog, and developed them for her two previous dogs, Sam and Bailey (pictured). Photo credit: SB Atkins Source: The Martha Stewart Show, October 2009 Makes about 30 Yield Ingredients 1 1/2 cups oat flour 2 1/2 cups quinoa flour 3/4 cup flaxseed meal 1/2 cup frozen, organic, unsweetened blueberries 1/4 cup olive oil 1 large egg Directions 1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside. 2. In a large bowl, mix all ingredients with 1 cup of water to form a dough. Roll mixture between two sheets of plastic wrap to 1/4-inch thickness; remove plastic wrap and cut biscuits with a 3 1/2-inch bone-shaped cutter. Reroll scraps and cut out biscuits. 3. Place biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes, until nicely browned and firm. 4. Transfer biscuits to a wire rack. Turn off oven and place biscuits on rack overnight. Remove from oven and store in an airtight container for up to 2 weeks.