A week or so ago, I saw this yummy recipe on Dog Treat Kitchen. Tonight I decided to bake these treats for Cello. Cello is currently on a grain-free diet, so I knew I had to alter the ingredients a bit. I decided I would exclude the rolled oats in the original recipe, and substitute Buckwheat flour for the whole wheat flour also listed in the original recipe.
At the same time I was preparing to bake some treats, I also decided to boil my usual batch of hard-boiled eggs for my breakfast, and for Cello’s weekly dinner additive. Perhaps doing two things at once was not such a good idea!
…Figuring I was being super-productive getting the eggs and biscotti done simultaneously, I was too focused on rushing, and was not attentive enough to the biscotti ingredient preparations! After I had already started boiling the eggs, I reviewed the ingredients for the biscotti. …OOPS! …
The recipe called for 2 eggs – and now I was all out. I Google searched what I could substitute for eggs, and was pleasantly surprised to find that 1/4 cup of applesauce could be substituted for each egg in most backing recipes. As luck would have it, I had some organic, unsweetened applesauce in the fridge (PHEW!!)… turns out, my mistake blossomed into a blessing…the biscotti turned out great!! They were nice-and-sweet with the added apple sauce!
- 2 medium organic bananas
- 1/4 cup organic peanut butter (organic, so salt or sugar added)
- Be sure that the peanut butter you use doesn’t contain xylitol)
- 1/2 cup organic, unsweetened applesauce
- 1/4 cup water
- 2 1/4 cups organic Buckwheat flour (may need extra to add, depending on the consistency/level of stickiness you are comfortable with)
- Preheat oven to 350° F
- Place the peeled bananas and peanut butter into a large microwave safe bowl.
- Microwave the bananas and peanut butter for 30-60 seconds, to soften.
- Thoroughly mash the bananas while mixing in the peanut butter.
- Mix in the applesauce.
- Stir in the water.
- Make a well in the center of the flour and pour in the banana mixture.
- Using a fork, stir together the wet and dry ingredients until completely combined. If needed, use your hands to mix together the mixture.
- Lightly spray a baking sheet with non-stick cooking spray.
- Turn out your dough ball onto the prepared baking sheet. Gently press the ball into a rectangular loaf shape about 1 inch thick. Try to make your shape as uniform as possible for even baking.
- Bake for 20 minutes.
- Let the banana biscotti loaf cool on a wire rack for 5 minutes.
- Cut the loaf in half, lengthwise.
- Cut strips about 1 inch thick.
- Place the slices, cut side down, and bake for another 20 minutes.
- Turn biscotti pieces over (flip), and bake another 20 minutes.
- Turn the oven off, and let the treats cool completely in the oven.
Cello and Hooch approve…hope your pooch does too! “Bone” Appetit !