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
½ cup broth (I make my own from boiling Bison meat). 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.
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.
Original recipe from Primally Inspired
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 safflower oil
- 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.
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!
- 2 3/4 cups organic buckwheat flour
- 4 tsp carob powder
- 1 cup of organic, unsweetened/no salt added peanut butter
- 1 cup of low fat or fat free milk (you can substitute water if your pup cannot have milk)
- 1/4 cup carob chips
- 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!
- 2 1/2 cups organic buckwheat flour
- 2 cups organic cheddar cheese produced without added hormones, grated
- 2/3 cup Parmesan cheese, grated
- 2 eggs, lightly beaten (I use cage-free brown)
- 1/4 cup 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)
- 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.
- 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.
View original recipe from Dog Treat Kitchen HERE.
A week or so ago, I saw this yummy recipe on Dog Treat Kitchen. Tonight I decided to bake these treats for Cello. Cello is currently on a grain-free diet, so I knew I had to alter the ingredients a bit. I decided I would exclude the rolled oats in the original recipe, and substitute Buckwheat flour for the whole wheat flour also listed in the original recipe.
At the same time I was preparing to bake some treats, I also decided to boil my usual batch of hard-boiled eggs for my breakfast, and for Cello’s weekly dinner additive. Perhaps doing two things at once was not such a good idea!
…Figuring I was being super-productive getting the eggs and biscotti done simultaneously, I was too focused on rushing, and was not attentive enough to the biscotti ingredient preparations! After I had already started boiling the eggs, I reviewed the ingredients for the biscotti. …OOPS! …
The recipe called for 2 eggs – and now I was all out. I Google searched what I could substitute for eggs, and was pleasantly surprised to find that 1/4 cup of applesauce could be substituted for each egg in most backing recipes. As luck would have it, I had some organic, unsweetened applesauce in the fridge (PHEW!!)… turns out, my mistake blossomed into a blessing…the biscotti turned out great!! They were nice-and-sweet with the added apple sauce!
- 2 medium bananas
- 1/4 cup peanut butter (organic, so salt or sugar added)
- 1/2 cup organic, unsweetened applesauce
- 1/4 cup water
- 2 1/4 cups organic Buckwheat flour (may need extra to add, depending on the consistency/level of stickiness you are comfortable with)
- Preheat oven to 350° F
- Place the peeled bananas and peanut butter into a large microwave safe bowl.
- Microwave the bananas and peanut butter for 30-60 seconds, to soften.
- Thoroughly mash the bananas while mixing in the peanut butter.
- Mix in the applesauce.
- Stir in the water.
- Make a well in the center of the flour and pour in the banana mixture.
- Using a fork, stir together the wet and dry ingredients until completely combined. If needed, use your hands to mix together the mixture.
- Lightly spray a baking sheet with non-stick cooking spray.
- Turn out your dough ball onto the prepared baking sheet. Gently press the ball into a rectangular loaf shape about 1 inch thick. Try to make your shape as uniform as possible for even baking.
- Bake for 20 minutes.
- Let the banana biscotti loaf cool on a wire rack for 5 minutes.
- Cut the loaf in half, lengthwise.
- Cut strips about 1 inch thick.
- Place the slices, cut side down, and bake for another 20 minutes.
- Turn biscotti pieces over (flip), and bake another 20 minutes.
- Turn the oven off, and let the treats cool completely in the oven.
Cello and Hooch approve…hope your pooch does too! “Bone” Appetit !
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
- 2 cups organic buckwheat flour
- 1 1/2 cups almond flour
- 1/3 cup organic, natural peanut butter (no salt or sugar added)
- 1 TB honey
- 1 1/4 cups hot water
- Additional flour for rolling (or parchment paper)
- 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.
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)
- 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.
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.