Kaptin’s Krunchy Kibble

-- Makes 20 to 30 servings --
This is my basic kibble recipe. I keep the first 8 cups in a sealed container in the refrigerator

and freeze the rest in vacuum-sealed food storage bags. With the vacuum-sealed food storage

system, you can take out only what you need and then reseal the bag. The kibble will

keep in an airtight container for 2 weeks in the refrigerator or 3 months in the freezer.

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• 4 cups whole wheat flour
• 2 cups rye flour
• 2 cups nonfat milk powder
• 2 teaspoons bone meal
• 1 cup plain wheat germ
• 1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
• 1 teaspoon kosher salt
• 4 eggs
• 1 cup safflower, olive, or corn oil
• 4 tablespoons Worcestershire sauce
• 3 cups water
• 4 cups cooked ground beef, pork, lamb, duck, chicken, or turkey
• 2 cups cooked and puréed sweet potatoes
• 11⁄2 cups chopped dried apples
• 2 cups frozen chopped spinach, thawed and drained

1. Preheat the oven to 300 degrees. Spray two large cookie sheets with nonstick cooking
spray.
2. In a large mixing bowl, combine the flours, milk powder, bone meal, wheat germ,
parsley, and salt.
3. Beat the eggs and blend them with the oil in a smaller mixing bowl. Add the
Worcestershire sauce.
4. Add the water to the flour mixture and mix well.
5. Fold in the egg mixture and combine it all evenly.
6. Add the meat, sweet potatoes, dried apples, and spinach and press them into the dough.
7. Spread the dough on the cookie sheets, making it very flat and thin. Use a knife to cut it
into small squares.
8. Bake for 45 minutes to 1 hour or until the kibble is golden brown and not doughy when
you break a piece open. During the baking process, take a wooden spoon or spatula
and move the kibble around on the cookie sheet so that it bakes evenly. Then turn off
your oven, keeping the door closed, and let it dry out in the off oven for at least 4 to 6
hours or overnight.
9. When you remove your kibble from the oven, it will still be slightly warm and moist. Let
it sit on cooling racks for another hour or two until it is completely dry and cool.

Variations: Here are some other ingredients I like to add for flavor and nutrients: alfalfa
leaf, barley, basil leaf, beets, broccoli, brown rice, carrots, flaxseed meal, green beans,
kamut, nutritional yeast flakes, peas, potatoes, rolled oats, rosemary leaf, and zucchini.