Canine Cannolis


  • 2 cups organic wholewheat flour, plus extra for sprinkling on cannolis
  • 1 1/2 Tablespoons organic ground cinnamon
  • 1 organic egg – large
  • 1/2 cup organic unsweetened plain almond milk
  • 1/4 cup organic extra virgin coconut oil, melted
  • 1 Tablespoon organic honey
  • 1/4 cup all-natural organic creamy peanut butter – room temperature (** Do NOT use a peanut butter with Xylitol (also called birch sugar) as it can be deadly to dogs)!
  • 1/2 cup Organic plain Greek yogurt


  • Preheat oven to 350°F
  • Line a cookie sheet with parchment paper
  • In a large bowl, add the flour & cinnamon and mix well. Set aside
  • In a small mixing bowl, add egg, milk, coconut oil and honey and mix well.
  • Pour wet ingredients into dry mixture. Mix well using your hands. You can add more almond milk if mixture is too dry or more flour is mixture is too sticky.
  • Roll out dough to aprox 1/4″ thickness and with a 3-4” circle cookie cutter (I used the lid to a mason jar that was 3.5”) make circles in the dough.
  • Wrap the circle of dough around the handle of a wooden spoon to form the cannoli shape, putting one side of the dough onto the other and pressing firmly so it sticks together. Slide off end of wooden spoon and place on parchment lined cookie sheet.
  • Bake at 350°F for 20-25 minutes.
  • Cool on a wire rack or allow to cool in the oven for a crunchier cannoli.
  • Filling: mix the peanut butter and yogurt with a spoon. Fill a piping bag with filling. When cannolis are completely cool use the icing piping bag to fill the cannolis
  • Sprinkle some whole wheat flower over top of the cannolis to give them a “powdered sugar” look.

Peanut Butter Banana Pancakes


  • 1 ripe organic banana
  • 1 large organic egg
  • 3/4 c organic whole wheat flour
  • 1/3 c water
  • 1 tsp organic peanut butter (** Do NOT use a peanut butter with Xylitol (also called birch sugar) as it can be deadly to dogs)!
  • 1 tsp organic extra virgin olive oil
  • Organic plain unsweetened Greek non fat yogurt (for topping if desired)
  • Unsweetened organic carob chips (for topping if desired
  • Organic honey (for topping if desired)
  • Organic non-stick cooking spray
  • Egg forms (if desired) – I used ones similar to THESE


  1. Peel the banana and mash it in a medium bowl
  2. Add the egg and mix until combined well
  3. Add the whole wheat flour and peanut butter. Mix again until a thick paste is formed.
  4. Slowly add the water, mixing as you go to loosen the mixture into a pancake-like batter.
  5. Mix in the oil
  6. Spray a cast iron skillet with organic non-stick cooking spray and heat on low to medium-low heat.
  7. Spray non-stick cooking spray on insides of egg forms. Pour the batter in the egg forms.
  8. Cook for 1 – 2 mins until batter starts to bubble slightly. Using a spatula, flip pancakes onto other side for 1 – 2 mins until golden on both sides.
  9. If desired, drizzle with honey, top with a dollop of yogurt and sprinkle on a few carob chips.

As with any treat, feed in moderation and in small amounts.

Peanut Butter PUPkin Cake


  • 1 cup organic whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 cup organic peanut butter (**Do NOT use a peanut butter with Xylitol [also called birch sugar] as it can be deadly to dogs)!
  • 1/8 cup organic extra virgin olive oil
  • 1 TB organic honey
  • 1/2 cup plain organic unsweetened applesauce
  • 1/2 cup organic pumpkin purée (***Be sure to use pure pumpkin, not pumpkin pie filling)
  • 1 organic large egg
  • Organic nonstick cooking spray
Frosting (Optional)
  • 1/2 cup organic plain nonfat Greek yogurt
  • 1/4 cup organic peanut butter (**Do NOT use a peanut butter with Xylitol [also called birch sugar] as it can be deadly to dogs)!

Can be doubled to make more icing depending how thick you you want apply it to the cake


  1. Preheat oven to 350° F.
  2. In a large bowl, combine flour and baking soda.
  3. In a separate bowl mix together extra virgin oil, honey, peanut butter, applesauce and pumpkin purée until well combined.
  4. Add in egg and mix well.
  5. Combine wet and dry ingredients and stir until combined.
  6. Pour mixture into an 8″ square or round pan that has been sprayed with non stick spray. (I chose to use a bone shaped cake pan that you can purchase HERE )
  7. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cake to cool completely on a wire rack prior to removing from pan.
  9. When cake is completely cooled, add frosting if you choose.

Salmon Loaf


  • 16 oz fresh wild caught salmon (cooked, de-skinned and de-boned
  • 1 organic egg – beaten
  • 3 TB organic cottage cheese
  • 1 cup organic plain breadcrumbs
  • 1 organic carrot – finely diced
  • 1 stalk of organic celery- finely diced
  • 1/2 to 1 TB fresh organic parsley- finely diced (this measurement is for fresh parsley- adjust accordingly if using dried parsley)


  1. Preheat oven to 350 F°
  2. Break up /shred the salmon into pieces and remove any pieces of skin and any bones you find. I used my hands to feel around for bones, then used a fork to break up the salmon further.
  3. In a medium sized mixing bowl, add the salmon, egg, cottage cheese and breadcrumbs. Combine well with a fork.
  4. Add the finely chopped carrot, parsley and celery.
  5. Use hands to mash/mix/combine. Mixture consistency should be the same as if you were making meatballs….not too dry – not too sticky.
  6. Press mixture into a small loaf pan and bake at 350 F° for 30-40 minutes, OR until center is cooked through and top is golden brown.
  7. Cool on a wire rack. Then slice into sections to serve to your pup!

Freeze slices for up to 2 weeks if not using right away. As with any other treat, always feed your dog portions in moderation.

Bird Dog Bird’s Nest


For Pasta:

1/2 box (8 ounces) organic whole wheat spaghetti (can also use organic buckwheat or chick pea spaghetti)

1 firmly packed cup of finely chopped organic spinach leaves

1/4 cup grated Parmesan

2 tablespoons organic extra-virgin olive oil 

For Assembling:

1/3 cup grated Parmesan

2 tablespoons organic whole milk

1 large organic egg

Organic olive oil, for drizzling

Organic baby spinach (fresh)

Fresh mozzarella balls


  1. Preheat the oven to 350℉ . Spray the bottom and sides of four 4-inch-diameter springform pans with non-stick cooking spray.
  2. Cook pasta until slightly tender but still firm, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, and oil. Toss well until the spinach is wilted. Set aside to cool.
  3. For assembly: Beat the Parmesan, milk, and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin spatula.
  4. Place a bed of spinach leaves on a small plate. Place the spaghetti nests on the spinach leaves. Place 3 balls of fresh mozzarella in each nest and serve.

Modified from original recipe found here.

Egg Cups


  • Organic white or whole wheat bread 
  • Meat choice (I chose beef – braciole cut), lightly browned
  • Organic shredded cheddar
  • Organic Egg – Large
  • Fresh organic parsley, chopped


•Lightly brown the meat

    •Cut the crust off of the bread

    •Sprinkle bread slice with shredded cheddar, covering the entire slice

    •Place meat slice on top of layer of shredded cheddar and position layered bread slice over top a muffin tray

    •Use an appropriately sized glass to press slice into the muffin tray to form a cup

    •Crack egg into “cup”

    •Bake at 350℉ for 20 minutes for fully cooked egg and yolk (or adjust time depending on how you want the egg cooked)

    •Remove cups and allow to cool. Sprinkle chopped parsley over egg cup and serve!

    Peanut Butter-Carrot Layer Cake


    • Mini springform pan (4-inch)
    • 1/2 teaspoon baking powder
    • 2 large organic eggs
    • 1/3 cup organic all-natural creamy peanut butter (no salt/sugar added and xylitol free) at room temperature
    • 1/2 cup organic shredded carrots
    • 1 Tablespoon organic honey


    • (1) Potato- 7 ounces – peeled, and boiled until very soft – then cooled
    • 3.5 ounces organic cauliflower florets – steamed or boiled until very soft, and then drained and cooled
    • 3-5 tablespoons organic unsweetened coconut milk
    • (1) container (5.3 oz) of plain yogurt (unsweetened)


    • Dry kibble
    • Organic shredded carrots


    • CAKE:
      • Preheat the oven to 350°F.
      • Grease a small round springform pan. Set aside.
      • In a bowl, mix the eggs, peanut butter, honey, and shredded carrots. Add baking powder
      • Pour the batter into the pan and bake on the center rack of the oven for 15-22 minutes or until a toothpick inserted in the center comes out clean.
    • Keep the cake in the springform pan and let cool for 20 mins on a wire rack. Then remove from springform pan and allow to cool completely.
    • Cut cake lengthwise into two layers

      • In a food processor, blend the potatoes, cauliflower, and yogurt. Add the milk gradually. Continue to add more milk in order to make the icing creamy and spreadable. After I finished with the food processor, I used a fork to mash any remaining solid pieces and to whip the frosting.

    Assembling the Cake:

    • Spread half the frosting on the top of the bottom layer
    • Add the second cake layer on top, and then frost the top of the cake
    • Decorate the cake with shredded carrots and your dog’s kibble

    Puppy Pizza


    • 1 whole organic cauliflower
    • 1/2 cup shredded organic mozzarella cheese
    • 4 tablespoons shredded organic parmesan cheese
    • 2 large organic eggs

    Pizza Toppings:

    • Cooked organic chicken, cut into small cubes
    • Cooked organic broccoli
    • Organic pumpkin purée (100% pure pumpkin NOT pumpkin pie filling)


    • Preheat oven to 425 degrees Fahrenheit.
    • Line a baking tray with parchment paper and spray a thin layer of non-stick spray to the parchment paper (I used organic coconut oil non-stick spray)
    • Use a food processor to finely ground or “rice” the cauliflower until you have 3 cups worth.
    • Cook the 3 cups of finely ground cauliflower until soft
    • Using cheesecloth to drain the cauliflower, removing as much as water as possible.
    • Transfer the drained cauliflower into a bowl and add 1/2 cup of shredded mozzarella cheese, 3 tablespoon of shredded parmesan cheese, and 2 large eggs. Mix all ingredients well.
    • Spread the cauliflower pizza dough onto the parchment paper and form a circle . Bake until golden
    • Once cauliflower pizza dough is finished baking, add all pizza toppings and bake for 3-5 mins or until cheese is melted.

    I spread a layer of pumpkin on the crust first instead of tomato paste
    Then I added cooked chicken and broccoli
    Last, I topped the pizza with organic shredded mozzarella cheese before putting it back into the oven
    • Allow pizza to cool down and serve a piece to your dog!

    Blondie Brownie Bites


    • 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
    • 1/2 tsp baking powder


    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 batter into a mini muffin tray that has been sprayed with nonstick spray

    5. Sprinkle a few carob chips on top, then bake for 30-35 minutes or until a toothpick inserted in center comes out clean

    6. Let cool on a baking rack before serving to your pup.

    Bark-Worthy Banana Bread


    • 1 cup of organic oat flour (I used organic old fashioned rolled oats and pulsed them in a food processor to make my own flour)
    • 1 cup organic whole wheat flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 pinch salt
    • 1 cup organic unsweetened coconut milk.
    • 1 tsp organic vanilla extract
    • 2 ripe organic bananas
    • 1/4 cup organic unsweetened applesauce


    • Preheat oven to 350° F
    • Grease a mini loaf pan (this recipe yielded 5 mini loaves for me)
    • Thoroughly mix dry ingredients in a large bowl using a fork or whisk.
    • In a small bowl, mash the bananas with a fork
    • Add wet ingredients and mix until smooth.
    • Pour the wet ingredients into the dry ingredients and stir with a fork – just until combined.
    • Pour the batter into the greased mini loaf molds.
    • Bake until a toothpick inserted into the center comes out clean (approximately 25-30 minutes).

    PB & Apple PUPcakes


    • 2 cups water
    • ¼ cups organic unsweetened apple sauce
    • ¼ tsp vanilla extract
    • 1 organic egg
    • 4 Tbsp organic honey
    • 1/2 cup organic all-natural peanut butter (no salt / no sugar added) – room temperature
    • 4 cups organic whole wheat flour
    • 1 Tbsp baking powder
    • 1 cup peeled organic apple (about 1 large apple apple) chopped into small cubes

    Icing ingredients

    • Organic organic all-natural peanut butter (no salt / no sugar added) – room temperature
    • Organic Greek yogurt – plain (fat free or low fat)


    1. Preheat oven to 350 degrees F.
    2. In a large bowl mix water, apple sauce, vanilla, egg, and honey together with a whisk.
    3. Mix in peanut butter.
    4. Combine whole wheat flour and baking powder, then stir into wet ingredients.
    5. Fold in chopped apples.
    6. Spoon mixture into greased muffin tins.
    7. Bake for 35 minutes

    Icing Instructions

    Use two parts yogurt to 1 part peanut butter. Mix well then spoon into an icing piping bag.

    Peanut Butter Banana Cake Pops


    • 1 cup organic whole wheat flour
    • 1 teaspoon baking soda
    • 1 organic egg
    • 1/2 cup organic whole milk
    • 2 ripe organic bananas
    • 1/4 cup organic all natural peanut butter (no salt/no sugar added)
    • 1/8 cup organic honey
    • 1/2 cup (1 stick) unsalted butter, softened
    • Organic coconut oil non stick spray for cake pop pan


    • Unsweetened Carob chips (melted)
    • Unsalted organic peanuts (crushed)
    • Organic whole milk



    • Preheat oven to 350°F .
    • Spray silicone cake pop pan with organic non-stick coconut oil spray
    • 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 with Cheesy-Root-Veggie Pancakes

    Goulash with Cheesy Potato Pancakes


    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!


    • 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


    • 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


    • (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


    • 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

    Peanut Butter Macarons

    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.


    • 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


    1. Preheat oven to 350°F and line baking pans with parchment paper
    2. 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
    3. 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”
    4. Use a small round cookie cutter or something similar (I used the mouth of a champagne flute) to cut out circles of dough
    5. 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)
    6. Transfer cookies to a wire rack and allow to cool
    7. 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
      1. smear peanut butter on one of the cookies and top with another cookie to make a “sandwich”

    Bow-Wow Breakfast Cookies

    Cookies for breakfast? You betcha – especially when they are packed with whole grains & fruit! 


    • 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


    • 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

    Peanut Butter-Banana-Chip PUPcakes


    • 2 ripe organic bananas
    • 2 c water
    • 1 organic egg lightly beaten
    • 3 TB organic peanut butter- room temperature (all-natural, no salt or sugar added, xylitol/birch sugar free)
    • 3 cups organic oats
    • 3 TB unsweetened carob chips
    • 1 TB baking powder
    • Nonstick coconut oil spray


    • Pre-heat oven to 350°F
    • Spray mini muffin tins with non-stick spray
    • Mash bananas in a large bowl
    • Add water, egg, and peanut butter to bananas
    • In a food processor, pulse oats and baking powder until it becomes a fine flour
    • Add dry ingredients to banana mixture and mix with spoon until well combined
    • Add carob chips and mix with spoon
    • Pour into mini muffin pan(s) filling each cavity until 3/4 full
    • Bake 20 minutes, or until a toothpick inserted in center comes out clean
    Limoncello waits patiently as the muffin pans get filled
    Lager watched patiently as the PUPcakes bake
    Foster Lilly takes a sniff

    PB & Pumpkin Pupper Pretzels


    • 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


    • 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.


    • 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
    Foster pup Lilly giving the pretzels a try

    Slice-n-Bake Cookies


    • 1 cup organic whole wheat flour
      • Contains fiber, protein, carbs, vitamins, and minerals
        • **Also contains a protein called gluten, which can be a trigger for allergies in some dogs 
    • 2 oz. finely grated organic cheddar cheese
      • Contains protein, calcium, vitamin A, essential fatty acids, and B-complex vitamins
        • **You can choose low fat cheddar, Swiss and Monterrey Jack, or you could use a non-dairy choice like almond milk cheese
    • 2 slices of uncured bacon cooked extra-crispy and crushed into bits 
      • Fat can be a source of energy, but bacon should be used sparingly as it is high in fat and sodium
    • ¼ cup organic unsweetened applesauce
      • Has fiber which will help keep your dog’s digestion working at its best
    • ¼ cup water


    1. With a fork, whisk together the flour, bacon, and cheddar cheese in a large bowl until well-combined

    2. In a medium bowl, stir together the applesauce and water.

    3. Pour the applesauce mixture into the flour mixture and stir until combined

    4. Lay out a large piece of plastic wrap, and place the dough onto the wrap.

    5. Lay another piece of plastic wrap on top of the dough and twist the ends together.

    6. Using your hands in a rolling motion, form the dough into a log.

    7. Place in the freezer for 45-60 minutes.

    8. Preheat oven to 325° F

    9. Spray a baking sheet with an organic non-stick cooking spray (I used an organic olive oil spray)

    10. Unwrap the log of dough and slice into 1/4 inch thick cookies.

    11. Evenly spread the cookies on the baking sheet.

    12. Bake for 25 minutes.

    13. Cool completely on a wire rack for a softer treat, or turn oven off and let cool in oven for a crunchier treat.

    14. When completely cool, let your pup enjoy!

    Refrigerate for approximately 2 weeks or freeze for approximately 6 months

    Bacon-Cheddar Biscuits

    These treats were made to help us celebrate Hooch’s 7th birthday!


    • 5-6 strips of thick cut uncured bacon cooked extra-crispy and crushed into bits
    • 1/2 cup organic shredded cheddar cheese
    • 1/2 cups organic milled oatmeal (plus some additional to dust rolling area)
      • you can use rolled oats and process in a blender or food processor to make milled oats
    • 2 large organic eggs


    • preheat oven to 350℉
    • line a cookie tray with parchment paper
    • In a medium bowl, combine bacon, cheese, and oatmeal
    • add the eggs to the dry mixture – dough will be a bit sticky
    • dust cutting board or counter with milled oatmeal to prevent the dough from sticking
    • roll dough out until about 1/4 inch thick. Use cookie cutter of choice to cut shapes
    • bake cookies on a cookie tray lined with parchment paper for 20-25 minutes (larger or thicker treats will need more time)
    • Remove treats from oven and let cool completely on a wire rack. Allow to cool in oven for extra crispy treats

    Apple Cheddar PUP-cakes


    • Organic coconut oil non-stick cooking spray
      • 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


    1. Preheat oven to 350°F.
    2. Spray a 24-cup mini muffin tin with non-stick coconut spray
    3. In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, and baking soda.
    4. In a small bowl, whisk together applesauce, extra-virgin olive oil, honey, and eggs.
    5. Slowly add the wet ingredients to the dry ingredients and stir just until evenly mixed.
    6. Gently fold in the grated apple and shredded cheddar cheese.
    7. Spoon the batter into the cups of the prepared muffin tin, putting an even amount in all 24 cups.
    8. Bake at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
    9. Remove muffins from tin and let them cool completely on a wire rack before serving to your pup.

    P̶o̶u̶n̶d̶ Hound Cake

    I made this pound hound cake for Margarita’s 2 Years in Remission celebration!


    • 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)


    • 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)

    Stuffed Peppers


    • 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


    • preheat oven to 450 ℉
    • mix cooked ground beef and cooked quinoa together
    • spoon mixture equally into peppers
    • top with shredded cheese
    • bake until peppers are tender
    • sprinkle with parsley

    Blackberry Chicken Millet Squares


    • 1 boneless, skinless organic chicken breast, boiled (***save broth from boiling)
      • 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


    • 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!)

    🦴BONE appetit! 🐾

    CharCHEWterie Board

    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.

    Berry-Good Oats

    This recipe was made for Whiskey’s 2nd birthday and was served with a side of raspberries.


    • 1/4 cup organic old fashioned oats
    • 1/2 cup water
    • 1 large organic egg, lightly beaten
    • 1/4 cup organic blueberries (fresh or frozen)


    • In a small saucepan, heat oats and water over medium heat for 3 minutes. 
    • Stir egg into the oats and cook for 2 more minutes.
    • Stir berries into the saucepan.
    • Put oatmeal in bowl and allow to cool
    • top with a few more blueberries

    “Spaghetti” and Muttballs

    This recipe was made for whiskey’s second birthday and was served with a side of sliced pear, blueberries and raspberries.


    Organic zucchini noodles cooked according to package directions, or make your own!



    • 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


    • 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

    Mini Almond Coconut Cake


    •  3 tablespoons unrefined organic virgin coconut oil (melted)
    •  2 tablespoons organic honey
    •  3 organic eggs
    •  1¾ cup organic almond flour
    • 1/8 cup organic shredded coconut
    • 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)


    1. Preheat oven to 350 °F
    2. 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)
    3. In a medium bowl, whisk together the melted coconut oil, honey and eggs
    4. Stir in the flour until totally absorbed (batter will be thick)
    5. Stir in shredded coconut
    6. Split batter equally between 2 mini loaf pans
    7. 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)
    8. Remove from oven and carefully flip mini loaf pans upside down on to a cooling rack. Cakes should release easily.
    9. Once cooled, frost top of one cake with plain yogurt. Place second cake on top of first cake, and frost top of cake.
    10. Serve to your pooch!

    Apple Cinnamon Cake

    This recipe can be used as a cake, or for mini or full-size cupcakes!


    • 2 cups organic whole wheat flour
    • 1/4 cup organic wheat germ
    • 2 teaspoons non-GMO baking powder
    • 1 teaspoon organic cinnamon
    • 3/4 cup organic molasses
    • 1/2 cup organic safflower oil
    • 2 large organic eggs
    • 1 teaspoon organic pure vanilla extract
    • 1/2 cup bottled spring water
    • 1 large organic apple, peeled, cored, and diced


    • preheat oven to 350°F
    • Grease a 12-cup bundt pan (or pan of your choice – we used a bone shaped cake mold) with organic nonstick butter or vegetable spray
    • stir together the flour, wheat germ, baking powder, and cinnamon in a bowl and set aside.
    • In a large bowl, whisk together the molasses and oil until blended well.
    • Add the eggs one at a time, whisking to blend well.
    • Add the vanilla
    • Add the water
    • Add the dry ingredients and mix until smooth
    • stir in the apple
    • pour batter into your pan of choice (mini or full-size cupcake pans may be used as well)
    • bake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean
    • cool to room temperature

    Optional Frosting:


    • 8 ounces organic cream cheese at room temperature
    • 1 teaspoon organic ground cinnamon
    • 1/2 teaspoon organic pure vanilla extract


    • Using an electric mixer on medium speed, beat until combined and smooth.

    Remember to use this recipe as a treat in moderation. Too many treats can give your dog an upset stomach and create gastric intestinal distress.

    Lamb Sliders with Cucumber Sauce

    Lamb Sliders with Cucumber Sauce


    • Burgers
      • 1 pound ground lamb
      • 1 tablespoon organic fresh flat leaf parsley, finely chopped
      • 1 teaspoon fresh organic mint leaves, finely chopped
      • 1/2 teaspoon organic extra virgin coconut oil
    • Sauce:
      • 1 pint organic plain Greek yogurt
      • 2 medium organic cucumbers, peeled, seeded, and chopped


    1. Place all burger ingredients (except coconut oil) in a bowl and mix with your hands
    2. Form into “slider” sized patties
    3. Heat skillet over medium heat
    4. Add coconut oil to the skillet. Using a spatula, spread the oil over the entire bottom of the skillet
    5. When the skillet is hot, add the patties.
    6. Turn patties during frying, cooking until browned, and internal temperature reaches 160° F


    1. Place yogurt and chopped cucumber in a food processor and purée

    Spinach and Goat Cheese Frittata

    Spinach and Goat Cheese Frittata


    • 2 large organic eggs
    • 1 teaspoon water
    • 1 teaspoon organic extra virgin coconut oil
    • 1/4 cup fresh organic baby spinach leaves
    • 1 tablespoon organic goat cheese


    1. Heat a 6″ iron skillet on the stove over low heat
    2. Add the coconut oil and using a spatula, evenly coat the bottom of the skillet
    3. Crack the eggs into a mixing bowl, add the water, and whisk
    4. 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)
    5. Pour the eggs in the skillet
    6. Place a few spinach leaves on top of the omelet
    7. 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
    8. Continue to cook over low heat until firm.
    9. Top with goat cheese
    10. Let cool, and cut into appropriate serving sizes for your pup

    “Chocolate” Chip Peanut Butter PUPcakes

    “Chocolate” Chip Peanut Butter PUPcakes

    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!



    • 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


    • 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

    Chicken Pot Pie


    • pie crust (pre-made, or make your own)
    • 1/4 cup organic coconut oil
    • 1/3 cup of organic rye flour
    • 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)


    • 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


    Cello’s Cheesecake


    • 3/4 c of your dog’s kibble
    • 3 organic eggs
    • 340g container of organic cheese
    • 2 Tb of organic coconut oil
    • 6″ diameter spring pan
    • organic ground cinnamon (optional)


    • place kibble in a blender or food processor and blend until fine
    • warm coconut oil until it is in liquid form and mix in to kibble
    • press kibble mixture into bottom of pan
    • whisk cottage cheese and egg together
    • press cottage cheese mixture through a strainer to remove lumps
    • place spring pan on a steamer rack inside of a pan (I used a wok)
    • fill pan with water until water level is just under spring pan, but not touching it
    • place lid on pan
    • steam for approximately 30 minutes, or until firm (time will depend on what size cheese cake pan you use)
    • sprinkle with cinnamon (optional)

    I found the original recipe at and adjusted it from there.

    French Toast (Dog-Safe)

    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


    • 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. 


    • 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.

    Mini Carrot Cakes



    • 1 cup organic whole wheat flour
    • 1 tsp organic ground cinnamon
    • 1/2 tsp organic ground ginger
    • 1  1/2 cups organic grated carrot
    • 2 organic eggs
    • 1 Tbsp water
    • 1/4 cup organic extra virgin olive oil
    • 3/4 c organic unsweetened apple sauce


    • Preheat oven to 350°F
    • In a large bowl, whisk together the flour, cinnamon, and ginger
    • Stir in the grated carrots, and combine until the carrots are coated with the flour mixture and are not longer clumped.
    • In a separate medium bowl, beat the eggs
    • Next, stir in the eggs, water, olive oil, and applesauce
    • Make a well in the center of the flour mixture and add the applesauce mixture.
    • Stir all ingredients until thoroughly combined.
    • Spray a mini muffin tray with organic non-stick cooking spray
    • Pour the cake batter into the cupcake tray.
    • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

    **Optional:  When cupcakes are completely cooled, top with Cauliflower Cream Cheese Icing

    This recipe can also be used to make an 8-inch round cake.


    Recipe modified from Dog Cakes: Recipes for Every Occasion

    Cauliflower Cream Cheese Icing

    Makes about 1 2/3 cups


    • 16 oz package of frozen organic cauliflower
    • 2 oz cream cheese


    • Cook cauliflower according to package directions.
    • Drain all excess water (be sure to drain well or the icing will be too watery).
    • In a food processor, combine the cooked cauliflower and cream cheese.
    • Pulse for approximately 15 seconds, scrape the sides.  Repeat.
    • Pulse the food processor for another 30 seconds, or until completely smooth.


    Recipe modified from Dog Cakes: Recipes for Every Occasion

    Pumpkin Seed Encrusted Chicken Quarter


    • Chicken quarter (skin removed)
      • 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


    • 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.

    BONE appétit !

    Coo-Coo for Coconut Cookies!

    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 Cookiesunnamed (1)11


    • 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


    1. Preheat oven to 400 degrees F. Use parchment paper to line a baking sheet.
    2. 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.
    3. 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).
    4. 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.
    5. 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.



    unnamed (1)

    Original recipe from Primally Inspired

    Nutty Squirrels!


    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.

    unnamed (1)




    • 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



    1. Preheat oven to 350° F
    2. In a large bowl, whisk together the buckwheat flour, almond flour, flax and cinnamon.
    3. In a small bowl, thoroughly mash the banana, then stir in the beef broth and oil until combined.
    4. Pour the banana mixture into the flour mixture.
    5. Stir together until you reach a coarse crumby texture.
    6. Knead the dough with your hand, in the bowl, until it forms a dough ball.
    7. Line your baking sheet with parchment paper, or dust it with buckwheat flour so the dough will not stick.
    8. Roll dough to 1/2 inch thickness, between two sheets of parchment paper (or dust top of  dough with flour).
    9. Transfer cut outs to baking sheet.
    10. Bake for 10 minutes.
    11. Turn off the oven, and leave the treats inside while the oven cools.
    12. Once completely cooled, apply the glaze and sunflower seed topping.

    Topping Instructions:

    1. In a microwave safe bowl, combine the water and honey.
    2. Microwave on high for 5 to 10 seconds.
    3. Stir together until the honey is completely dissolved.
    4. Using a pastry brush, brush the honey glaze on the tail of the squirrel.
    5. Press the tail into the finely chopped nuts.
    6. 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.



    • 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!

    Cello’s Cheezy Cheez-Its

    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.



    • 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


    1. Preheat oven to 350° F
    2. In a large bowl, whisk together the almond flour and tapioca flour.
    3. In a small bowl, lightly beat the egg. Then stir in the cheese and oil.
    4. Pour the cheese mixture into the flour mixture, and stir with a fork until thoroughly combined.
    5. Cut out a piece of parchment paper to fit your baking sheet, and use this piece as your work-space.
    6. 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).
    7. Remove the top piece of parchment paper and transfer parchment with the dough onto your baking sheet.
    8. Using a pizza cutter, cut the flattened dough into 1 inch by 1 inch squares.


    1. 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.

    “Bone” Appetit!

    Bow-Wow Brownies

    Made with carob powder and carob chips…but just as tasty as “real” brownies!!!


    • 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


    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 carob 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.

    Blueberry Mutt Muffins




    Evernote Camera Roll 20130715 214837

    Evernote Camera Roll 20130715 214848 (1)



    • 1/4 c. organic blueberries
    • 1 small organic banana (ripe)
    • 1/2 c. organic milk***
    • 2/3 c. organic rolled oats
    • 1  1/4 c. organic rye flour
    • 1 Tbsp organic honey

    ***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. 



    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.

    Yield: 12 mini muffins

    Bark For Bacon-n-Bison Biscotti !! (Gluten Free, Organic,Wheat Free!)

    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…




    • 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


    1. Preheat oven to 400 degrees F.
    2. Cook ground buffalo completely, set side.
    3. Cook bacon until very well done, crush to bacon-bit size, set aside.
    4. Combine baking powder and buckwheat flour, and stir until thoroughly mixed.
    5. Add buffalo, cheese, and milk to the dry mixture, and knead with hands until all well combined.
    6. Split dough in half, place onto a parchment paper lined baking sheet, and form 2 meat-loaf shaped loaves, about 1 inch high.
    7. 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).
    8. Bake for 20  minutes…remove loaves from oven and allow to cool for about 10-15 minutes
    9. Cut both loaves into slices.
    10. 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).
    11. 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:DSC08646

    Loves cut into slices and ready for second bake time


    Grain Free Mock-Choc Peanut Butter Treats

    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!

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    • 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



    1. Preheat oven to 350°
    2. In a large bowl, whisk together the buckwheat flour and carob powder.
    3. In a microwave safe bowl, warm the peanut butter for approximately 30 seconds.
    4. In a small bowl, whisk the warmed peanut butter and milk (or water) together with a fork until thoroughly combined.
    5. Make a well in the dry ingredients and pour in the peanut butter mixture.
    6. Stir until combined – add water if necessary to get dough to a consistency you are comfortable working with
    7. Fold in the carob chips.
    8. Place a sheet of parchment paper on a baking sheet.
    9. Using cookie cutters of your choice, cut our shapes in the dough.
    10. 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.

    Shepherd’s Pie



    • 1 lb ground beef or  ground lamb (We used ground beef)
    • 1/2 cup organic carrots, diced into small cubes
    • 1/4 cup organic green peas (we used frozen)
    • 1 organic apple, skin peeled, and diced into small cubes

    For the topping:

    • 1 medium organic sweet potato
    • 1 tablespoon organic fat free or Greek yogurt


    1. Heat up pan.  Once pan is hot, add meat and fry for about 2-3 minutes.
    2. Add in carrots and green peas, and stir for one minute.
    3. Turn off the heat and add in chopped apples. Stir well.
    4. Transfer the mixture to an ovenproof dish, and bake in the oven at 300°F for 20 minutes.


    1. Steam or microwave sweet potato until soft, then mash with a fork. Add in one tablespoon of yogurt, and mix well.
    2. Add the topping, and bake at 300°F for another 10 minutes.

    Cheesy Sandwiches

    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!  

    dog-biscuit-recipe-with-cheese (1)


    • 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)


    1. Preheat oven to 400° F
    2. In a large bowl, whisk together the flour, cheddar and Parmesan cheeses.
    3. In a small bowl, whisk the two eggs together.
    4. Stir in the extra virgin olive oil and applesauce.
    5. Make a well in the dry ingredients.
    6. Pour the applesauce mixture into the dry ingredients and stir, using a fork, until a dough forms.
    7. Lightly spray a baking sheet with non-stick cooking spray.
    8. Using a tablespoon sized cookie scooper, pack the cheesy mixture into the scoop.
    9. Place the scoops on the baking sheet close together, as they do not raise in the oven.
    10. Bake for 18 minutes. Leave the dog treats in the oven, once it’s turned off, to cool.
    11. If using the cheese dip to create a cheese sandwich, flatten the rounded cookie and bake for 15 minutes.

    Filling Instructions:

    1. In a microwave safe bowl, measure out the cream cheese and peanut butter
    2. Microwave the ingredients at 10 second intervals, and stir after each one, until the mixture comes together easily.
    3. Use a butter knife to spread the filling
    4. 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.

    View original recipe from Dog Treat Kitchen HERE.

    Banana Biscotti

    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!

    banana biscotti


    • 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)



    1. Preheat oven to 350° F
    2. Place the peeled bananas and peanut butter into a large microwave safe bowl.
    3. Microwave the bananas and peanut butter for 30-60 seconds, to soften.
    4. Thoroughly mash the bananas while mixing in the peanut butter.
    5. Mix in the applesauce.
    6. Stir in the water.
    7. Make a well in the center of the flour and pour in the banana mixture.
    8. Using a fork, stir together the wet and dry ingredients until completely combined. If needed, use your hands to mix together the mixture.
    9. Lightly spray a baking sheet with non-stick cooking spray.
    10. 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.
    11. Bake for 20 minutes.
    12. Let the banana biscotti loaf cool on a wire rack for 5 minutes.
    13. Cut the loaf in half, lengthwise.
    14. Cut strips about 1 inch thick.
    15. Place the slices, cut side down, and bake for another 20 minutes.
    16. Turn biscotti pieces over (flip), and bake another 20 minutes.
    17. Turn the oven off, and let the treats cool completely in the oven.


    Cello and Hooch approve…hope your pooch does too!  “Bone” Appetit !

    Valentine’s Day Grain-Free Peanut Butter-Honey Hearts

    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! 

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    Peanut Butter-Honey Hearts

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    • 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)



    1. Preheat oven to 350° F
    2. Mix dry ingredients together.
    3. Mix in the peanut butter, honey, and hot water.
    4. Knead the dough well.
    5. Roll out the dough into 1/4″ thickness and cut into shapes with dog cookie cutters.
    6. 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.

    Grain Free, Sugar Free Canine Candy Canes!

    Cello’s Canine Candy Canes


    • 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)



    1. Whisk together the flour, powdered milk and baking powder.
    2. Pour beef stock in small bowl, and whisk the eggs into stock.
    3. Form a well in the dry ingredients, pour in the wet ingredients.
    4. Stir until thoroughly combined.
    5. Knead the dough for about two minutes.
    6. 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.
    7. Divide the dough in half.
    8. Form a well in one of the halves of dough.
    9. Add the food coloring and peppermint flavoring to the one half of dough.
    10. Wearing food safe gloves, knead the coloring and flavoring throughout the dough.
    11. Cool the dough in the freezer for 30 minutes.
    12. Preheat the oven to 350° F
    13. Scoop a tablespoon of each half of dough  into tablespoon-sized balls.
    14. Gently roll each ball into a “worm” shape, letting the dough rest when needed. Each strip should be about 5 inches long.
    15. Spray a baking sheet with nonstick cooking spray.
    16. Twist one plain strip with a red strip, and curl the end to shape a candy cane.
    17. Place on the baking sheet.
    18. Whisk the extra egg (whites only) in a small bowl.
    19. Using a pastry brush, thoroughly coat each candy cane with the egg wash.
    20. Bake for 10-15 minutes. (let cool in oven for crunchier treat)
    21. Cool completely on a wire rack.


    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.

    Peanut Butter Pumpkin Pooch Pleasers (Grain Free !!)

    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! DSC08622



    • 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)


    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)