In a medium bowl mix whole wheat flour and baking soda and set aside.
In a large bowl mash bananas with a potato masher. Then mix in the egg, milk, peanut butter, honey and butter.
Once well combined, begin to add the flour mixture to the peanut butter mixture and stir until mixed.
Spoon batter into the cake pop pan.
Bake for 20 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
Remove cake pops from pan and place on a wire rack to cool completely
“Chocolate” Icing
Using a small pan over very low heat, begin to melt carob chips, adding the milk until you have a creamy “melted chocolate” consistency
Dip cake pops in the melted carob, then roll in crushed peanuts, and lay the coated cake pops on wax paper. Let sit until firm. You can place them in the refrigerator to speed up this process.
Feed sparingly. When serving to my pups, I split a cake pop in half and give a half to each dog as an occasional treat.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. This is my healthy dog-friendly version. The best part about this dish is that you really don’t have to follow the recipe closely…you can add as much or as little of any of the ingredients, and substitute the meat and veggies for whatever suits your pup! I used ground bison and ground chicken as my protein source, but you can use ground beef, ground lamb, ground venison, and even add in some chicken gizzards and/or chicken live or mackerel – the choices are endless!
Ingredients:
1 pound of organic ground bison (we choose a brand with no antibiotics and no added hormones)
1 pound of ground organic chicken (we choose a brand with no antibiotics and no added hormones)
3 organic eggs
(1) 10 oz bag fresh organic broccoli florets (I used about 1/2 the bag) chopped in food processor
(1) 5 oz bag fresh organic spinach (I used about 1/2 the bag) chopped in food processor
1 bunch fresh organic kale (I used about 6 large leaves) – chopped in food processor
1 bunch or bag of fresh organic carrots (I used 4 carrots) chopped in food processor
(1) 12 oz bag of fresh organic green beans, trimmed and cut into small pieces (I used the whole bag and snipped off 1/4 inch pieces with kitchen shears)
1-2 organic sweet potatoes (I used one very large potato) – grated
2 bags of cooked organic brown rice
Instructions:
boil the meat until fully cooked – stirring and “chopping up” meat to separate it (do not drain water from pot – and you can add more water as you add ingredients. I kept the consistency less “soupy”)
add in eggs, stirring to break up eggs and mix
add in your veggies and mix
add in brown rice and stir
simmer on low heat until veggies are cooked
Cheesy-Root-Veggie Pancakes
Ingredients:
(1) 12 oz bag Cascadian Farm Organic Root Vegetable Hash Browns (you can buy potatoes, sweet potatoes, and carrots separately and use a grater to shred them, but I love the Cascadian Farms root veggies – – saves time!)
organic sharp shredded cheddar – put as little – or as much as you please
2 organic eggs, whisked
organic plain bread crumbs
organic olive oil cooking spray
Instructions:
coat pan with cooking spray
mix the root veggies, cheese & eggs together until well combined
add bread crumbs until you achieve a consistency you like
form pancakes in the size of your choice and add to pan
cook over medium heat, flipping pancake until cheese is melted and both sides are browned to your liking
Macarons are a meringue-based sandwich cookie usually made with almond flour, egg whites, powdered sugar, and food coloring. They are commonly filled with buttercream, ganache, or jam. Here is a dog-friendly version I think your pup will enjoy! If you wish, you can omit the peanut butter from the sandwich ingredients to create a “plain” cookie base, and change the filling ingredient to any dog-friendly spreadable food.
Ingredients:
1 1/4 cup organic whole wheat flour
1/2 teaspoon baking powder
1/2 cup organic creamy peanut butter, plus additional peanut butter for “sandwich” filling
all-natural, no salt or sugar added, xylitol/birch sugar free
1 large organic egg
2 tablespoons organic honey
1/2 cup organic whole milk
Instructions:
Preheat oven to 350°F and line baking pans with parchment paper
In a large bowl add flour, baking powder, peanut butter, egg, honey, and milk. Beat until ingredients are well combined – until a soft dough forms
Flour your work area and roll the dough out about a 1/4 to 1/2 inch deep, depending on how thick you want the “sandwich”
Use a small round cookie cutter or something similar (I used the mouth of a champagne flute) to cut out circles of dough
Place the cut-outs on the parchment paper-lined baking sheet and bake for 10-15 minutes depending on your oven (I left mine in for 15 minutes)
Transfer cookies to a wire rack and allow to cool
You can wait to do this next step until ready to give the macarons to your dog, or you can do this step and freeze the treats for later
smear peanut butter on one of the cookies and top with another cookie to make a “sandwich”
Cookies for breakfast? You betcha – especially when they are packed with whole grains & fruit!
Ingredients
2 cups organic whole wheat flour
1 cup organic old fashioned rolled oats
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp organic cinnamon
1 large organic egg
1/3 cup organic virgin coconut oil, melted
1/4 cup organic honey
1 tsp organic vanilla extract
1 cup organic apple, grated (I used organic gala apples)
1 medium banana, very ripe and mashed
1/3 cup unsweetened mini carob chips
Instructions:
Preheat the oven to 350 degrees
Line cookie sheets with parchment paper
In a large bowl mix together the flour, oats, baking powder, baking soda and cinnamon
In a separate small bowl beat the egg. Add the melted coconut oil, honey and vanilla extract and stir well. Add this mixture to the dry ingredients and mix until well combined
Add grated apple and mashed banana and stir until all ingredients are well mixed
Stir in carob chips
Roll the cookie dough into 1 inch sized balls (you can make smaller or larger to suit your dog’s size)
Place each dough ball on the cookie sheet and press down lightly with the bottom of a jar, glass, or a fork to flatten a bit
Bake for 15 minutes, checking after about 12-13 mins to be sure the cookies are not getting too brown in your oven
Allow to cool completely on a wire rack before giving to your dog
3/4 c organic pure pumpkin puree (not pumpkin pie filling)
2 organic large eggs (set one aside)
1/4 c organic peanut butter (pure peanut butter, no salt/sugar added, xylitol/birch sugar free)
3 c of garbanzo bean (chick pea) flour
Directions
Preheat the oven to 375˚F.
Line a baking sheet with parchment paper.
Add the pumpkin puree, 1 of the eggs and peanut butter in a large bowl. Beat with a mixer on medium-high speed until well combined.
Gradually mix in the flour until a stiff dough forms.
Scoop out some dough and roll into a rope shape. Thickness is up to you. Length depends on what size pretzel you want to make. Form into a horseshoe shape. Cross the ends, twist, and press them against the other side. See ho-to video, click HERE
Transfer the to the prepared pan.
Crack the remaining egg and transfer whites only to a small ramekin. Apply a thin coat of egg whites to each pretzel using a small pastry basting brush.
Bake until pretzels turn “soft pretzel golden brown.” Bake time will vary based on the size and thickness of your pretzels, and if you want to keep them on the soft side or let them get crunchy. I made these pretzels about 2-3 inches in length and it took about 20 minutes in my oven for the pretzels to get to the color I wanted.
Notes:
The amount of pretzels yielded depends on the size/thickness you choose
Recipe can be doubled to yield more pretzels
I froze the pretzels and kept a few at a time in the refrigerator to keep them fresh
improves skin and coat, improves digestion, and can reduce allergic reactions
1 1/2 cups organic whole wheat flour
provides fiber, protein, vitamins and minerals
1/4 cup organic old-fashioned rolled oats
vitamin B and linoleic acid, which help to keep a dog’s skin healthy
2 teaspoons baking powder
helps muffins to rise
1/2 teaspoon baking soda
helps muffins to rise
1/2 cup organic unsweetened applesauce
fiber and vitamin C
1/4 cup organic extra virgin olive oil
Helps prevent and lessen the effects of cardiovascular disease and diabetes, helps manage weight, promotes. healthy skin and coat, boosts immune system
2 tablespoons organic wild and raw honey
helps with allergies, healthy skin, digestion, and more
2 large organic eggs
Packed with protein and many essential amino and fatty acids and vitamins which can all provide many health benefits such as improved skin/coat and stronger teeth and bones.
1 cup grated organic Granny Smith apple (cored and peeled…you may prefer to leave the skin on)
Provide vitamin A, vitamin C and fiber. ******Always be sure to remove the core and the seeds
1 cup shredded organic sharp cheddar cheese
Contains protein, calcium, vitamin A, essential fatty acids, and B-complex vitamins
Directions:
Preheat oven to 350°F.
Spray a 24-cup mini muffin tin with non-stick coconut spray
In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, and baking soda.
In a small bowl, whisk together applesauce, extra-virgin olive oil, honey, and eggs.
Slowly add the wet ingredients to the dry ingredients and stir just until evenly mixed.
Gently fold in the grated apple and shredded cheddar cheese.
Spoon the batter into the cups of the prepared muffin tin, putting an even amount in all 24 cups.
Bake at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove muffins from tin and let them cool completely on a wire rack before serving to your pup.
I made this pound hound cake for Margarita’s 2 Years in Remission celebration!
For the lime green lymphoma themed icing I used cream cheese mixed with an all-natural plant-based food coloring
Ingredients:
1 3/4 cup organic whole wheat flour
good source of vitamins, minerals, antioxidants and plant-based nutrients including Vitamin B9 (folate), Vitamin E, copper, iron, manganese and selenium, also high in fiber and carbohydrates.
1/2 cup unsweetened organic carob powder
great source of fiber and pectin, helping to eliminate toxins, improves digestion
1 teaspoon baking powder
1/2 cup organic extra virgin olive oil
healthy coat, improved skin, immunity booster, can improve cardiovascular, joint, & digestive health
1 cup organic honey
antimicrobial and anti-fungal properties, reduces inflammation, soothes irritated throats from kennel cough, and can help with allergies
4 organic large egg whites
packed with protein, rich in essential amino and fatty acids, full of vitamins – including A and B12, folate, iron, selenium, and riboflavin all which aid in improved skin and coat health as well as stronger teeth and bones
1 cup organic non-fat Greek yogurt
high in protein, good source of calcium, full of probiotics (good for digestive system)
1tsp organic pure vanilla extract
organic non-stick cooking spray (I used organic coconut oil spray)
Directions:
preheat oven to 350 ℉
spray pan 8 or 9 inch round or Bundt pan (I used the cancer ribbon pan since I made this cake for Rita’s 2-Years-in-Remission celebration) with organic non-stick cooking spray (I like to use coconut oil spray) and dust with flour
In a small bowl, stir together the flour, carob powder, and baking powder.
In a large bowl, mix oil and honey using an electric mixer
Add egg whites, one at a time, continuing to mix
Add the yogurt and vanilla and mix until combined thoroughly
Slowly add the dry ingredients a little at a time, mixing until smooth
Spread the batter evenly in your cake pan
Bake for 30-35 minutes – or until a toothpick inserted in the center of the cake comes out clean
Remove from pan and cool to room temperature before serving to your pup
Should last up to 3 days in an air-tight container. You can also freeze up to 2 months (but please thaw before you serve to your pup)
3 organic bell peppers, tops and cores/seeds removed
rich in vitamins A, E, B6, and lutein and are great sources of vitamin C and beta-carotene, which are antioxidants which promote a healthy immune system
1 pound organic lean ground beef, fully cooked/browned in skillet
Rich in essential amino acids, minerals and vitamins
3 cups organic quinoa, cooked according to directions on package
great source of antioxidants. Quinoa also contains B-vitamins such as riboflavin and folate and minerals such as magnesium and iron
fresh organic parsley
rich in vitamins A, C, and K: Supports the immune system, promotes good vision, maintains healthy blood clotting, promotes liver health and has anti-inflammatory properties
organic shredded low fat cheese
contains protein, calcium, vitamin A, essential fatty acids, and B-complex vitamins
Good source of Omega 6 fatty acids which are good for the skin and coat, essential amino acids and glucosamine for healthy bones
1/4 cup fresh organic blackberries
Loaded with antioxidants to fight free radicals, and also have plenty of fiber and vitamins
2 1/2 cups organic millet flour
Healthy carbohydrate high in phosphorus, B-vitamins, and iron. Phosphorus is essential for healthy bones, and iron maintains energy levels and overall health
1 Tablespoon organic extra virgin coconut oil
MCTs in coconut oil can aid in digestion and improve brain energy and mental function
1 teaspoon organic ground turmeric
Antioxidant that boosts the immune system
2 cups of chicken broth from the boiled chicken above
Using the broth created from the water you boiled the chicken in is safer for dogs because unlike store-bought chicken broth it will be free of unhealthy and harmful ingredients such as salt, onion, and other additives
Directions
Preheat oven to 350℉
line cookie sheet with parchment paper
Place all ingredients in a food processor and process until smooth
Pour mixture onto the parchment paper and using a spatula, smooth mixture until it is about 1/4 inch thick
Bake for 15 minutes, then remove cookie sheet. At this point the mixture should be formed enough to cut. Using a pizza cutter, cut into squares
Return cookie sheet to oven and cook another 15-25 minutes (depending on how crunchy your pup likes his/her treats
Turn off oven and let squares sit inside oven until the oven completely cools (or remove and set squares on a cooling rack for less-crunchy treats)
Treats should last about 2 weeks in a container in the refrigerator, or you can freeze them (Ours never last that long before they are all gone!)
A dog-friendly Charcuterie board! …So many healthy dog-friendly foods to CHEWS from, but here’s what was on our pups’ board:
Apples
excellent source of vitamin C, fiber, calcium, and phosphorus
Apple sauce
excellent source of vitamin C, fiber, calcium, and phosphorus
Bananas
packed with potassium and vitamin C, and they’re also a good source of vitamin B6, manganese, biotin, and copper
Bell pepper
rich in vitamins A, E, B6, and lutein and are great sources of vitamin C and beta-carotene
Blueberries
contain antioxidants, fiber and vitamins C and K. These nutrients support the immune system and contribute to overall health
Broccoli
vitamin K, calcium, and potassium
Carrots
excellent source of vitamin A, potassium, and fiber, among other vitamins
Celery
excellent source of fiber; vitamins A, C, and K; folate; potassium; and manganese
Cheese (low fat)
contains protein, calcium, vitamin A, essential fatty acids, and B-complex vitamins
Cheese Crackers
definitely an “only in moderation” selection, as this is not a healthy treat, but Rita loves an occasional cheese cracker, so we couldn’t resist!
Clementines
full of nutrients, potassium, and some fiber
Cranberries
improve your dog’s bladder health, reduce tartar and plaque buildup, fight bacteria, and help prevent cancer
Egg
packed with protein and rich in many essential amino and fatty acids, vitamins including A and B12, as well as folate, iron, selenium, and riboflavin. Eggs provide nutrients which help improve skin and coat health as well as stronger teeth and bones.
Kiwi
contain fiber, vitamin C, and potassium, flavonoids and carotenoids. They protect against cancer, help cell rejuvenation, and strengthen the immune system
Pears
high in copper, vitamins C and K, and fiber
Peas
high in vitamins A, B, C, and K, and are a good source of protein and dietary fiber. They’re also rich in essential nutrients like folate, thiamin, and manganese
Pumpkin purée
Aids in digestion and is rich in a host of essential vitamins and minerals
Spinach
contains vitamins A, B, C, and K, iron, antioxidants, and beta-carotene
Strawberries
full of fiber and vitamin C
Yogurt
high in protein, and a good source of calcium which keeps your pup’s bones healthy. It is also full of probiotics which are great for your dog’s digestive system
This was Margarita’s treat for her 11th Birthday
***Consult your dog’s veterinarian before trying new foods. Be mindful of any potential food allergies, and always feed any food in moderation.
This recipe was made for whiskey’s second birthday and was served with a side of sliced pear, blueberries and raspberries.
“Spaghetti”
Organic zucchini noodles cooked according to package directions, or make your own!
Muttballs:
Ingredients
1/2 pound ground beef (I buy beef at Whole Foods and choose free range with no added antibiotics or growth hormones)
1/2 cup cooked organic brown rice
1 organic carrot, finely shredded
1 stalk organic celery, finely chopped
1/2 cup frozen chopped organic spinach, thawed and drained
2 tablespoons chopped organic flat-leaf parsley
2 tablespoons Pecorino-Romano cheese
1 organic large egg
2 teaspoons organic ground turmeric
Preparation
Preheat the oven to 400 degrees .
Spray baking sheet with organic olive oil cooking spray
In a medium bowl, combine all of the ingredients and mix well.
Form the mixture into mini-meatballs and place on the baking sheet.
Bake about 15-20 minutes, or until well-browned and cooked all the way through (depending on what size you make the meatballs you may have to adjust cook-time)
Let cool completely on a rack before serving, then sprinkle with Pecorino-Romano cheese
1 singe-serve container of organic plain yogurt for frosting (look for a brand that is free of corn syrup, aspartame or other sweeteners, artificial preservatives and artificial coloring)
DIRECTIONS:
Preheat oven to 350 °F
Grease pan(s) well and set aside. **This makes a very small cake. I used (2) mini loaf pans (size 5 23/32 x 3 5/16 x 1 7/8 inch)
In a medium bowl, whisk together the melted coconut oil, honey and eggs
Stir in the flour until totally absorbed (batter will be thick)
Stir in shredded coconut
Split batter equally between 2 mini loaf pans
Bake until lightly browned and firm when pressed in the center and a toothpick comes out clean when inserted in the center (approximately 25 minutes)
Remove from oven and carefully flip mini loaf pans upside down on to a cooling rack. Cakes should release easily.
Once cooled, frost top of one cake with plain yogurt. Place second cake on top of first cake, and frost top of cake.
Add the coconut oil and using a spatula, evenly coat the bottom of the skillet
Crack the eggs into a mixing bowl, add the water, and whisk
Add the spinach to the eggs and stir (you can add all the spinach here if you’d like, although we chose to place some pieces of the spinach on the omelet once it was in the skillet – see step 6)
Pour the eggs in the skillet
Place a few spinach leaves on top of the omelet
Let the eggs firm up a bit, then tilt the skillet and lift the egg slightly with a spatula to allow the remaining liquid to run onto the skillet. Continue to do this until all liquid is gone
Continue to cook over low heat until firm.
Top with goat cheese
Let cool, and cut into appropriate serving sizes for your pup
The “chocolate” chips are actually unsweetened carob chips, which are safe for dogs. These PUPcakes seem to be an immediate favorite with our pack. Our pups were begging for samples before the cupcakes were even out of the oven! After the PUPcakes cooled completely, a taste-test by our 4-legged Head Chef proved that these tasty treats are Cello-approved!
INGREDIENTS:
2 1/2 cups organic whole wheat flour
3/4 cup organic peanut butter
***Be sure the peanut butter you choose does not contain xylitol, which can be toxic to dogs
3/4 cup unsweetened organic applesauce
1/3 cup organic honey
3 organic eggs
3/4 cup unsweetened carob chips
DIRECTIONS:
Preheat oven to 400° F
Put the whole wheat flour in a bowl and set aside
Place peanut butter in a microwave-safe bowl, and microwave for about 10-15 seconds
Combine the peanut butter, applesauce, and honey. Stir well.
In a small bowl, whisk the eggs.
Add the whisked eggs to the peanut butter mixture and stir well.
Slowly begin to add the flour, mixing to combine after each added portion
Add the carob chips and stir
Use a 2-Tablespoon sized cookie scooper to fill mini muffin liners.
Place the filled liners into a 24-cup mini muffin pan
if you don’t have mini cupcake liners, you can spray each muffin pan cup with an organic non-stick cooking spray before scooping in the dough to each cup
Bake for 10-15 minutes, or until a toothpick inserted into the centers of each PUPcake comes out clean.
Let PUPcakes cool on a wire rack in the pan for about 10-15 minutes
Remove PUPcakes from pan and continue to cool completely on a wire rack
Refrigerate or freeze
PUPcakes will last about 3 weeks in the refrigerator, or approximately 6 months in the freezer
If freezing, be sure to thaw PUPcakes before serving
1/2 cup organic milk (some dogs do not do well with regular milk. If your dog cannot have regular milk, you can use another type of milk such as coconut milk, goat’s milk or almond milk).
1/2 cup shredded boiled chicken (you can add more or less if you like)
3/4 cup of chicken broth (save the broth from boiling your chicken)
1/2 cup frozen organic peas and carrots (you can add more or less if you like)
INSTRUCTIONS:
Heat oven to 425°F
Line a 6″ diameter pie pan with crust
In a saucepan, melt coconut oil
Stir in flour until well blended
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened
Stir in chicken and vegetables
Remove from heat
Spoon chicken mixture into crust-lined pan
Top with more pie crust; seal edge, and cut slits into top of crust
Bake 30-40 minutes, or until crust is golden brown
You might be wondering what the difference is between a typical French toast recipe, and a dog-friendly French toast recipe. The difference is very minimal – but EXTREMELY important. Most French toast recipes call for nutmeg. Nutmeg is a huge NO-NO on your pup’s ingredient list due to a compound in the nutmeg called Myristicin , which can cause seizures in dogs.
Dog-Safe French Toast
Ingredients:
1 organic egg
2 organic egg whites
1/2 cup organic milk ***
1/4 teaspoon pure vanilla extract
1/4 teaspoon organic ground cinnamon
4 slices organic bread
non-fat butter flavored cooking spray
***Some dogs do not do well with milk. We used regular milk, but if your dog does not do well with regular milk, you can experiment with almond milk, coconut milk, or goat’s milk.
DIRECTIONS:
Whisk egg and egg whites.
Add milk, vanilla and cinnamon, then whisk again.
Coat your skillet with non-fat cooking spray and set stove to medium-low heat.
Generously dip the bread into the egg mixture, turning the slice to coat it thoroughly.
Cook the bread slices in the hot skillet, turning until both sides are lightly browned.
Most people top their French Toast with butter and/or syrup. Hold off on those not-so-healthy toppers for your pup. Instead, choose strawberries and/or bananas to add some sweetness, or drizzle a small amount of organic honey on top.
NOTE: We choose to only use chicken that was raised to top standards (strictly vegetarian fed [no by products in feed], with no added antibiotics , no physical alterations, no supplemental growth hormones, have appropriate litter provided for comfort and to satisfy natural foraging instincts AND are 5-step® Animal Welfare Rated.
2 tablespoons of organic olive oil
2 ounces of organic raw pumpkin seeds
Juice of 1-2 organic limes (we used 2 small limes)
1/2 teaspoon of ground turmeric
Directions:
Pre-heat oven to 400° F
Add all ingredients except for chicken to a food processor, and pulse until desired consistency (we pulsed just until all ingredients were mixed so some pumpkin seeds were left whole – but you can pulse until all seeds are in smaller chunks, or completely ground).
Remove the skin from the chicken quarter.
Press pumpkin seed mixture on to top of chicken.
Place chicken in skillet or pan and cook for 50-60 minutes, or until internal temperature of chicken reaches a minimum of 165° F, chicken is no longer pink, and juices run clear.
*****PLEASE NOTE: Chicken meat should be removed from the bone before serving to your fur-kid. Please also check all removed meat for small bones before serving.
Cello and Hooch are coo-coo for coconut, so I decided to try a new recipe that includes both coconut oil and coconut flour. These treats are organic and grain-free.
Coo-Coo for Coconut Cookies
INGREDIENTS:
½ cup broth (I make my own from boiling Bison meat from Whole Foods). If you do not make your own, be sure that the broth has no traces of onion or onion powder in it.
¼ cup organic coconut oil
¼ cup canned organic pumpkin (100% pumpkin – NOT pumpkin pie filling)
1⅓ cups organic tapioca flour
⅓ cup organic coconut flour
½ teaspoon sea salt
2 tablespoons nutritional yeast
2 tablespoons organic ground flaxseed
1 tablespoon organic fresh parsley
DIRECTIONS:
Preheat oven to 400 degrees F. Use parchment paper to line a baking sheet.
In a small saucepan over medium heat, bring the broth and coconut oil to a boil. Remove from the heat and whisk in the pumpkin.
In a large bowl, stir together the tapioca flour, coconut flour, sea salt, yeast, flaxseed and parsley. Pour the broth mixture into the dry ingredients and stir until no traces of dry ingredients remain (the dough will become stiff).
Roll the dough out on a lightly floured piece of parchment paper, to about ¼-inch thickness, and cut into desired shapes. I cut mine into 1-2 inch squares.
Transfer parchment paper with cut treats to the prepared baking sheet, and bake for 15 minutes. When the timer goes off, leave the treats in the oven and crack the oven door until they are cooled completely (this will help them dry out a bit, and make them crunchy). Store in an airtight container at room temperature for up to 1 month, or in the freezer to keep longer.
This cute squirrel treat recipe was taken from Dog Treat Kitchen – I modified it a bit from the original recipe. I loved the look of the cookie, but wanted to make the treat grain free, and as organic as possible.
Ingredients:
1/2 cup organic buckwheat flour (I used Arrowhead Mills brand)
1 cup organic almond flour
2 Tbsp organic ground flax
1 tsp ground cinnamon
1 very ripe medium organic banana
2 Tbsp organic beef broth (I make my own – but be sure if you purchase to check that there is no form of onion listed in the ingredients!!)
1 Tbsp organic safflower or sunflower oil
Topping Ingredients:
1 Tbsp water
1 tsp organic honey
2 Tbsp finely chopped organic raw sunflower seeds
Instructions:
Preheat oven to 350° F
In a large bowl, whisk together the buckwheat flour, almond flour, flax and cinnamon.
In a small bowl, thoroughly mash the banana, then stir in the beef broth and oil until combined.
Pour the banana mixture into the flour mixture.
Stir together until you reach a coarse crumby texture.
Knead the dough with your hand, in the bowl, until it forms a dough ball.
Line your baking sheet with parchment paper, or dust it with buckwheat flour so the dough will not stick.
Roll dough to 1/2 inch thickness, between two sheets of parchment paper (or dust top of dough with flour).
Transfer cut outs to baking sheet.
Bake for 10 minutes.
Turn off the oven, and leave the treats inside while the oven cools.
Once completely cooled, apply the glaze and sunflower seed topping.
Topping Instructions:
In a microwave safe bowl, combine the water and honey.
Microwave on high for 5 to 10 seconds.
Stir together until the honey is completely dissolved.
Using a pastry brush, brush the honey glaze on the tail of the squirrel.
Press the tail into the finely chopped nuts.
Set aside, and let the glaze dry before serving to your dog.
These treats will stay fresh in the fridge for up to one month, or in the freezer for up to 6 months.
Yield – Depending on the cookie cutter(s) you use, you’ll be able to get about 9, 1/2 inch thick squirrels. Using the squirrel cookie cutter I had, I got 9 squirrels, and used an acorn cookie cutter for the smaller, left over dough pieces. The yield will vary, depending on the size of dog treat cookie cutter(s) you use and how thick you roll the dough.
TIPS:
Rolling dog treat dough is so easy with parchment paper. If you don’t have it, you can to dust your work surface and rolling pin with buckwheat flour to keep it from sticking. You can line your baking sheets with parchment paper – or spray your baking sheet with non-stick spray before placing the cut outs onto it.
For some dough mixtures such as this one that may be a bit stickier, try filling a shallow dish or bowl with flour and dip the cutter into it before each cut. Then very gently wiggle the cutter back and forth to separate it from the rest of the dough.
I hope your pooch enjoys this treat as much as Cello has!
Who doesn’t like Cheese?! Cello’s Cheezy Cheez-Its is the newest recipe tried in Cello’s Cucina! As always, this treat is made with all organic ingredients, and is 100% grain-free.
INGREDIENTS:
1 cup organic almond flour
1/4 cup organic tapioca flour
1 certified organic egg, lightly beaten
1/2 cup organic finely shredded cheddar cheese
1 1/2 Tbsp organic safflower oil
INSTRUCTIONS:
Preheat oven to 350° F
In a large bowl, whisk together the almond flour and tapioca flour.
In a small bowl, lightly beat the egg. Then stir in the cheese and oil.
Pour the cheese mixture into the flour mixture, and stir with a fork until thoroughly combined.
Cut out a piece of parchment paper to fit your baking sheet, and use this piece as your work-space.
Next, place the dough onto the parchment paper, and cover with a second piece of parchment paper. Using a rolling-pin, flatten the dough very thin (to about 1/16 inch).
Remove the top piece of parchment paper and transfer parchment with the dough onto your baking sheet.
Using a pizza cutter, cut the flattened dough into 1 inch by 1 inch squares.
Bake for 15 minutes. Leave the treats in the oven to cool after the oven has been turned off to ensure they get nice and crunchy!
Storage: These treats can be kept in the fridge for up to 1 month, or in the freezer for up to 6 months.
Made with carob powder and carob chips…but just as tasty as “real” brownies!!!
INGREDIENTS:
1/2 c. organic vegetable oil
2 Tbsp pure natural organic honey
1 c. organic whole wheat flour
4 organic eggs
1 tsp organic pure vanilla extract
1/2 cup unsweetened carob chips
1/4 c. carob powder
1/2 tsp baking powder
DIRECTIONS:
1. Preheat oven to 350 degrees
2. In a medium bowl, mix the oil and honey until thoroughly blended
3. Add the remaining ingredients, and mix well.
4. Pour into a greased baking dish (I used an 8 x 8 disposable tin pan).
5. Sprinkle a few carbo chips on top, then bake for 30-35 minutes
6. Let cool, then cut into bite-size squares
Store in a sealed zip-lock bag or container in the refrigerator. You can also freeze these brownies after you cut them to store them for a longer period of time.
***Some dogs do not do well with milk. We used regular milk, but if your dog does do well with regular milk, you can experiment with almond milk, coconut milk, or goat’s milk.
DIRECTIONS:
1. Preheat oven to 400 degrees F
2. Peel and slice the banana
3. Put the blueberries, banana, honey, and milk into a blender, and blend until smooth
4. Pour blueberry-banana-milk mixture into a medium bowl
5. Add rolled oats and rye flour, and stir until thoroughly combined
6. Pour/drop batter into a greased mini-muffin pan
7. Bake for 16 minutes.
Remove promptly from muffin pan and let muffins cool on a wire rack before serving.
As posted earlier, Cello is on a month-long wheat and chicken free diet to see if we can get her recurring ear infections under control. I recently found out that buckwheat flour is NOT considered a grain and is wheat and gluten free! It was quite interesting to find out that buckwheat is actually closely related to rhubarb! Cello enjoyed the pumpkin biscotti I had made her, so I decided to try another variety biscotti…
INGREDIENTS:
1 pound ground bison (buffalo) (I used Whole Foods Market ground buffalo – their bison meet comes from buffalo who are free range, have no added antibiotics or growth hormones given to them, and have no animal byproducts in their feed)
1/2 cup shredded cheddar cheese (I used 365 Brand – found at Whole Foods Market – produced with no added hormones and made with milk from cows not treated with rBGH)
1 cup organic milk (I used Organic Valley-from cows not treated with rBGH)
1/2 tsp baking powder
2 cups organic buckwheat flour
3 slices of bacon
DIRECTIONS:
Preheat oven to 400 degrees F.
Cook ground buffalo completely, set side.
Cook bacon until very well done, crush to bacon-bit size, set aside.
Combine baking powder and buckwheat flour, and stir until thoroughly mixed.
Add buffalo, cheese, and milk to the dry mixture, and knead with hands until all well combined.
Split dough in half, place onto a parchment paper lined baking sheet, and form 2 meat-loaf shaped loaves, about 1 inch high.
Press bacon pieces into the tops of the two loaves (be sure to firmly press them in or they will fall off while you are slicing the loaves).
Bake for 20 minutes…remove loaves from oven and allow to cool for about 10-15 minutes
Cut both loaves into slices.
Place slices cut-side up onto parchment paper lined baking sheet, and bake for 10-15 minutes, or until the slices are dry and crunchy. Flip slices over, and bake for another 10-15 minutes, or until the slices feel dry and crunchy (SEE NOTE BELOW).
Remove from oven and let slices cool on wire rack.
**NOTE: If your dog prefers softer treats, keep the second baking time around 10 minutes per side. If your dog prefers crunchier biscuits, increase the second baking time to 20-25 minutes per side, depending on how hard you would like the biscotti. You can also let the boscotti cool in the oven once you turn it off for an even harder treat.
YIELD: about 1-2 dozen, depending on how thick you cut your slices.
Store in refrigerator or freezer.
Dough formed into loaves with bacon pressed into top ready for first round of baking:
Loves cut into slices and ready for second bake time
Your pup will enjoy these grain-free peanut butter- carob “mock-choc” treats! These treats are made with buckwheat flour, which is surprisingly grain free! Of course dogs can not have chocolate, since it’s on the list of poisonous food to dogs, but your pup can enjoy the natural sweetness of the carob in this homemade dog cookie recipe. I chose Santa, Snowman, and Christmas tree cookie cutters since we are just days away from Christmas, but you can choose any cookie cutter you like for this recipe!
INGREDIENTS:
2 3/4 cups organic buckwheat flour
4 tsp carob powder
1 cup of organic, unsweetened/no salt added peanut butter
(NOTE: Be sure the peanut butter you use doesn’t contain xylitol !!)
1 cup of organic low fat or fat free milk (you can substitute almond milk or goats milk if your pup cannot have milk)
1/4 cup carob chips
INSTRUCTIONS:
Preheat oven to 350°
In a large bowl, whisk together the buckwheat flour and carob powder.
In a microwave safe bowl, warm the peanut butter for approximately 30 seconds.
In a small bowl, whisk the warmed peanut butter and milk (or water) together with a fork until thoroughly combined.
Make a well in the dry ingredients and pour in the peanut butter mixture.
Stir until combined – add water if necessary to get dough to a consistency you are comfortable working with
Fold in the carob chips.
Place a sheet of parchment paper on a baking sheet.
Using cookie cutters of your choice, cut our shapes in the dough.
Bake for 15-18 minutes on a parchment paper-lined cookie tray. Cool completely on a wire rack. Or, for crunchier treats, leave in the oven, once turned off, to cool and harden for 2 hours.
These treats will keep in the refrigerator for up to 2 weeks, or freeze for longer duration.
It’s been a little while since I’ve tried a new recipe. With the addition of Hooch to our family, I haven’t had much free time to experiment. This recipe has been on my “must-try” list for quite some time. I was glad I found the time to try it – – Cello LOVES these treats!
Ingredients:
2 1/2 cups organic buckwheat flour
2 cups organic cheddar cheese produced without added hormones, grated
2/3 cup Parmesan cheese, grated
2 organic eggs, lightly beaten
1/4 cup organic extra virgin olive oil
1/2 cup unsweetened organic applesauce
Cheese & Peanut Butter Filling:
8 ounces of cream cheese, fat free
1/2 cup organic all-natural peanut butter, creamy or chunky (so salt added)
NOTE: Be sure that the peanut butter you use doesn’t contain xylitol)
Instructions:
Preheat oven to 400° F
In a large bowl, whisk together the flour, cheddar and Parmesan cheeses.
In a small bowl, whisk the two eggs together.
Stir in the extra virgin olive oil and applesauce.
Make a well in the dry ingredients.
Pour the applesauce mixture into the dry ingredients and stir, using a fork, until a dough forms.
Lightly spray a baking sheet with non-stick cooking spray.
Using a tablespoon sized cookie scooper, pack the cheesy mixture into the scoop.
Place the scoops on the baking sheet close together, as they do not raise in the oven.
Bake for 18 minutes. Leave the dog treats in the oven, once it’s turned off, to cool.
If using the cheese dip to create a cheese sandwich, flatten the rounded cookie and bake for 15 minutes.
Filling Instructions:
In a microwave safe bowl, measure out the cream cheese and peanut butter
Microwave the ingredients at 10 second intervals, and stir after each one, until the mixture comes together easily.
Use a butter knife to spread the filling
Or, scoop the cheese mixture into a zip lock bag and seal. Cut off the tip and squeeze mixture out like a thick frosting.
Storing – This dog biscuit recipe will keep fresh in the refrigerator for up to two weeks. Freeze them for up to 6 months.
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!
Ingredients:
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)
Instructions:
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 !
ANOTHER snow day here in Southern NJ… perfect day for baking dog treats!
Cello waits and watches patiently as these yummy-smelling Valentines Day treats bake in Cello’s Cucina!
Peanut Butter-Honey Hearts
Ingredients:
2 cups organic buckwheat flour
1 1/2 cups organic almond flour
1/3 cup organic, natural peanut butter (no salt or sugar added)
Be sure that the peanut butter you use doesn’t contain xylitol)
1 TB organic honey
1 1/4 cups hot water
Additional flour for rolling (or parchment paper)
Directions
Preheat oven to 350° F
Mix dry ingredients together.
Mix in the peanut butter, honey, and hot water.
Knead the dough well.
Roll out the dough into 1/4″ thickness and cut into shapes with dog cookie cutters.
Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight. (I just took mine out at 40 minutes and cooled them on a wire rack – see notes below).
If your dog likes less-crunchy treats, you cool them completely on a wire rack, then serve them to your four-legged child!
These treats come out pretty crunchy even if you don’t keep them in the oven over night…so if your pup prefers softer treats, you can try reducing the cook-time, and cooling the treats on a wire rack.
Yield: Will depend on the size cookie cutter you use.
Storing:These tasty treats can be stored in the refrigerator for 3 weeks or n the freezer for up to 6 months.
Tips: The dough for these treats can be pretty sticky to work with at first, especially while kneading. You can dust your work place and rolling-pin with some extra buckwheat flour, or (my favorite) you can line your work place with parchment paper, then place another piece of parchment paper over the dough while rolling it out. Also, keep a dish of extra buckwheat flour next to you and “dip” the cookie cutter in the flour each time before making the cut-outs.
3 cups organic garbanzo bean flour (plus more – see note)
1/2 cup nonfat powdered milk
1/2 tsp baking powder
1 cup organic beef stock/broth, chicken stock, or vegetable stock (see note)
2 large organic, free range eggs
2 tsp red, all natural food coloring (see tips)
1/2 tsp peppermint extract
1 large organic, free range egg, whites only (for an egg wash)
INSTRUCTIONS:
Whisk together the flour, powdered milk and baking powder.
Pour beef stock in small bowl, and whisk the eggs into stock.
Form a well in the dry ingredients, pour in the wet ingredients.
Stir until thoroughly combined.
Knead the dough for about two minutes.
Add more flour until the dough is no longer sticky (dough will be VERY sticky and hard to work with. Keep adding flour until dough is reasonable to work with.
Divide the dough in half.
Form a well in one of the halves of dough.
Add the food coloring and peppermint flavoring to the one half of dough.
Wearing food safe gloves, knead the coloring and flavoring throughout the dough.
Cool the dough in the freezer for 30 minutes.
Preheat the oven to 350° F
Scoop a tablespoon of each half of dough into tablespoon-sized balls.
Gently roll each ball into a “worm” shape, letting the dough rest when needed. Each strip should be about 5 inches long.
Spray a baking sheet with nonstick cooking spray.
Twist one plain strip with a red strip, and curl the end to shape a candy cane.
Place on the baking sheet.
Whisk the extra egg (whites only) in a small bowl.
Using a pastry brush, thoroughly coat each candy cane with the egg wash.
Bake for 10-15 minutes. (let cool in oven for crunchier treat)
Cool completely on a wire rack.
NOTES:
Garbanzo bean flour: Although a great alternative to grain-based flour, this flour is SUPER sticky and can be difficult to work with. Keep adding flour until dough is at a consistency you are comfortable working with. Allowing the dough to cool in freezer will help with handling this sticky dough.
Broth/Stock: No matter which stock you choose (Chicken, Beef, or Vegetable), be sure to check that it does NOT contain any form of onion, or onion powder
Food Coloring: rather than use artificial coloring, I chose an all-natural vegetable base coloring made from beet juice (India Tree brand vegetable colorants). Beet powder is also another great alternative to artificial coloring.
Yield: will depend on how long/thick you make each “worm” when you are twisting the candy canes. My batch made 15 candy canes.
Storing: Remember, these treats do not have any preservatives, so they will need to be refrigerated, or frozen for use at a later time. These canine candy canes will keep fresh for approximately two weeks in the refrigerator, or for about 6 months in the freezer.
Cello has had recurring ear infections lately. It was suggested to us to try her on a grain-free diet for 30 days to see if her ear problem ceases. Her dog food is of very high quality, and is already grain free. However, all of the treats I was making her had whole-wheat flour as an ingredient …so – this is the first grain-free treat to be made in Cello’s Cucina!
We are going to go camping for Thanksgiving, so I decided to make these treats to bring on the trip for Cello… I chose Fall cookie cutters…a turkey, 2 different shaped leaves, an acorn, and a Squirrel (Cello’s favorite!)
Fall cookie cutters
Cello is licking her lips waiting for her treats to be done!
INGREDIENTS:
2 1/2 to 3 c. of organic garbanzo bean flour (SEE NOTE)
2 1/2 Tbsp of creamy organic peanut butter (unsweetened and no salt)
Be sure that the peanut butter you use doesn’t contain xylitol)
2 Tbsp pure natural organic honey
3/4 c. organic canned pumpkin (PURE pumpkin – NOT pumpkin pie filling)
DIRECTIONS:
1. preheat oven to 300 degrees F
2. In a medium bowl, mix all ingredients until completely combined
3. The dough will be very sticky – so generously flour everything – including your hands. Roll the dough out to about 1/4-inch thickness.
Use cookie cutters of your choice to cut out the cookies.
4. Place cookies on a parchment paper-lined cookie tray, and bake the cookies for 30 minutes, or until golden brown. The cookies will
come out a pretty pumpkiny-brown! Let cool on a wire rack for soft treats, or turn oven off and let treats sit in oven for 1-2 hours or more if you want crunchier treats. I baked mine at night, so I just shut the oven off and left treats to cool overnight. In the morning I put some in the refrigerator, and some in the freezer to take on our camping trip.
Cookies can be stored in an air tight container in refrigerator for approximately 2 weeks – or in the freezer if you would like them to last a bit longer, or if you wanted to save them for a later date.
NOTE: have lots of extra garbanzo bean flour – the dough is REALLY sticky…so you will need to add flour to the dough, the cookie cutters, the roller, and the work surface (I used a glass cutting board – which worked the best with this sticky dough)
Made with healthy real pumpkin, these biscotti are yummy!
INGREDIENTS:
1 c. organic pure pumpkin (not pie filling)
1/4 c. organic honey
1/4 c. water
1/8 c. organic canola oil
1 organic egg, beaten
1 tsp pure vanilla extract
4 c. organic whole wheat flour (substitute buckwheat flour for grain-free option)
2 tsp organic ground cinnamon
**egg whites (SEE NOTE BELOW)
DIRECTIONS:
1. Preheat oven to 350 degrees F
2. In a large bowl, stir the pumpkin, honey, water, oil, egg, and vanilla
3. In a separate bowl, whisk together the flour and cinnamon
4. Using a mixer, slowly combine the dry ingredients with the wet ingredients, a little at a time
5. Knead the dough with your hand in the bowl until the dough forms a ball, and divide in to two equal parts
6. On a cookie tray sprayed with non-stick cooking spray, form each ball of dough in to a slightly rounded rectangle, about one
inch thick
7. Place loaves about 2 inches apart, and back for 35 minutes
10. Leave loaves on cookie tray, and place tray on a wire rack to let cool for 30 minutes. At the same time, LOWER the oven
temperature to 300 degrees F
11. Place the loaves on a cutting board, and slice into 1/2 inch slices
12. Place the slices, cut side down, back onto the cookie sheet
13. bake for 20 minutes. Turn slices over, and bake for an additional 20 minutes, or until hard and crunchy
14. Let the biscotti cool on a wire rack until cooled completely.
Yield: Depending on how thick you cut the slices, you should yield about a dozen biscotti from each loaf.
Note: (OPTIONAL): using a pastry brush, apply an egg white-wash to loaves before baking the first time. This step will not change the taste of the biscotti, but it will take away any trace of flour, and give the biscotti a slight “shine.”
1 cup organic whole wheat flour (sub Buckwheat flour for grain-free)
1/2 cup organic ground flax
1 Tbsp organic cinnamon
2 organic eggs
1/3 cup unsweetened organic applesauce
3/4 cup organic pure pumpkin
1/4 cup organic almond milk, unsweetened and plain
1/4 cup chicken broth (I make my own. If you purchase – please check that there are no traces of onion or onion powder in the broth).
Glaze Ingredients: (Optional)
2 Tbsp almond milk
2 tsp honey
5 Tbsp plus 1 tsp tapioca flour
Doughnut Instructions:
Preheat oven to 350° F
In a medium bowl, whisk together the flour, flax and cinnamon. Set to the side.
In a large bowl, beat the two eggs.
Then stir in the applesauce, pumpkin, almond milk and chicken broth until combined.
Gradually add the dry ingredients to the wet. Stir to incorporate after each addition.
Spoon the dough into a disposable pastry bag fitted with a large whole tip.
Lightly spray each cup of the donut pan with non-stick cooking spray.
Fill each cup to the top with the dough.
Bake for 12 minutes.
Let the pan cool on a wire rack for 3 minutes before turning the doughnuts out onto the wire rack.
Repeat steps 7-10 until there is no more dough.
Glaze Instructions:
In a small bowl, whisk together the almond milk and the honey.
Add one tablespoon of tapioca flour at a time and stir together until dissolved.
Once all the tapioca flour is added, drizzle the glaze on the cooled doughnuts.
Let the glaze dry before serving.
You can make the doughnuts ahead of time and then make the glaze and decorate 15 minutes before serving.
Storing – Baked doughnuts, like these pumpkin dog treat donuts, will be good in the refrigerator for about one month. Keep them fresh in the freezer for up to 6 months.
Yield – Using a mini donut pan, you’ll have 3 dozen little pumpkin doughnuts.
Tips & Techniques
Mini Donut Pan – You may not have one of these in your supply yet, but they’re just too cute to resist. Get a Mini Donut Pan to create these little delicacies. Or, if you can’t wait, use a mini muffin pan instead. Increase the baking time by a couple minutes, or until the muffins pull away from the pan.
Adjustable Measuring Cup – Measuring pumpkin can be a pain. I love myadjustable measuring cup and use it whenever an ingredient is tricky to measure. In this recipe it works great for the pumpkin and the applesauce.
Round Like a Doughnut – Your pumpkin dog treat donuts won’t come out round like a human donut. We’ve omitted the sugar, salt and baking powder to keep this homemade dog treat as healthy as can be. The top will be rounded, and once it is glazed it looks more like the “real” thing.
Pumpkin in a Can – Make sure to use only pure puree pumpkin, not pumpkin pie filling, in your homemade dog treats. If you purchase a large can of pumpkin, you can always freeze the left over in 1/2 cup measurements, or smaller, to use at a future time. Be sure to label and date a freezer bag before storing your pumpkin.
Using a Pastry Bag – The doughnut pan has small openings for each mini donut. That’s why we recommend using a pastry bag. A disposable one saves on clean up time and makes the whole effort easier. While each batch bakes, stand your pastry bag upright in a tall drinking glass in between uses. If you want to skip the pastry bag, slowly spoon the dough into each cup. Wipe away any excess dough from around the raised indention to get a more uniform donut shape.
Warm cinnamon and pumpkin dog treat donuts make a sweet smell. Reward your sweetie with a batch of glazed or plain doughnuts that will satisfy a sweet tooth, and be healthy, too.
Brian came into the kitchen while I was baking these and said, “Dinner smells great!”… these Parmesan and garlic powder treats will fill your home with a delicious Italian-food aroma!
INGREDIENTS:
2 cups organic Buckwheat flour
1/3 cup organic vegetable oil
1/3 cup powdered milk
1 organic egg
1/4 Parmesan Cheese
1 teaspoon organic garlic powder
DIRECTIONS:
preheat oven to 350 degrees
Thoroughly blend all ingredients in a blender or food processor. Add just enough water to form a stiff dough consistency.
Use a rolling pin dusted with flour to roll out the dough to 1/4 to 1/2 inch thickness, and cut with your favorite cookie cuter.
Place cookies on un-greased cookie sheet.
Bake for 20-25 minutes.For doughy treats, remove from oven and let cool on a wire rack. For crunchier treats, turn oven off and let treats completely cool in oven.
Sweet potato, fresh mint, and Granny Smith apples make this cookie hard to resist!
INGREDIENTS:
3/4 cups organic mashed plain sweet potatoes
3 TB chicken or beef broth (I make my own – but if you purchase, please make sure onion, onion juice, or onion powder is not an ingredient if buying a commercial brand). You can also just use water
2 1/2 cups organic Buckwheat flour (you can use garbanzo been flour as well – or if your pooch doesn’t mind grains, you can also use whole wheat flour)
1/4 cup finely chopped organic mint
1 organic Granny Smith apple, peeled, cored, and grated
INSTRUCTIONS:
Preheat oven to 325 degrees.
In a large bowl, whisk together sweet potatoes and broth.
Add the flour, mint, and apples, and stir until combined.
Knead the dough a few times until it holds together.
On a generously floured surface, roll out the dough to about 1/4 thickness.
Use cookie cutter to cut out shapes.
Transfer cookie shapes to baking sheets lined with parchment paper.
Bake until dried, and just slightly golden, about 35-40 minutes.
Turn off the oven and let the treats cool in the oven for another 1-2 hours
Store in an airtight container for up to a week. Treats can also be frozen for a longer period.
I started making home-made treats for Cello after hearing too many stories about tragic deaths due to treats and dog food that were not manufactured to standards suitable for our fur-child. I always use human-grade ingredients, and as many organic ingredients as possible, making the treats both yummy and safe for our four-legged family. It has been so fun baking for Cello…and Cello enjoys being the taste-tester of all Cello’s Cucina treats!
Cello knows when I am cooking her treats and is very appreciative …and patient!
