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
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.
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 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
Preheat oven to 400 degrees F. Use parchment paper to line a baking sheet.
In a small saucepan over medium heat, bring the broth and coconut oil to a boil. Remove from the heat and whisk in the pumpkin.
In a large bowl, stir together the tapioca flour, coconut flour, sea salt, yeast, flaxseed and parsley. Pour the broth mixture into the dry ingredients and stir until no traces of dry ingredients remain (the dough will become stiff).
Roll the dough out on a lightly floured piece of parchment paper, to about ¼-inch thickness, and cut into desired shapes. I cut mine into 1-2 inch squares.
Transfer parchment paper with cut treats to the prepared baking sheet, and bake for 15 minutes. When the timer goes off, leave the treats in the oven and crack the oven door until they are cooled completely (this will help them dry out a bit, and make them crunchy). Store in an airtight container at room temperature for up to 1 month, or in the freezer to keep longer.
This cute squirrel treat recipe was taken from Dog Treat Kitchen – I modified it a bit from the original recipe. I loved the look of the cookie, but wanted to make the treat grain free, and as organic as possible.
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
1 Tbsp water
1 tsp organic honey
2 Tbsp finely chopped organic raw sunflower seeds
Preheat oven to 350° F
In a large bowl, whisk together the buckwheat flour, almond flour, flax and cinnamon.
In a small bowl, thoroughly mash the banana, then stir in the beef broth and oil until combined.
Pour the banana mixture into the flour mixture.
Stir together until you reach a coarse crumby texture.
Knead the dough with your hand, in the bowl, until it forms a dough ball.
Line your baking sheet with parchment paper, or dust it with buckwheat flour so the dough will not stick.
Roll dough to 1/2 inch thickness, between two sheets of parchment paper (or dust top of dough with flour).
Transfer cut outs to baking sheet.
Bake for 10 minutes.
Turn off the oven, and leave the treats inside while the oven cools.
Once completely cooled, apply the glaze and sunflower seed topping.
In a microwave safe bowl, combine the water and honey.
Microwave on high for 5 to 10 seconds.
Stir together until the honey is completely dissolved.
Using a pastry brush, brush the honey glaze on the tail of the squirrel.
Press the tail into the finely chopped nuts.
Set aside, and let the glaze dry before serving to your dog.
These treats will stay fresh in the fridge for up to one month, or in the freezer for up to 6 months.
Yield – Depending on the cookie cutter(s) you use, you’ll be able to get about 9, 1/2 inch thick squirrels. Using the squirrel cookie cutter I had, I got 9 squirrels, and used an acorn cookie cutter for the smaller, left over dough pieces. The yield will vary, depending on the size of dog treat cookie cutter(s) you use and how thick you roll the dough.
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!
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
(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
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 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)
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.
A week or so ago, I saw this yummy recipe on Dog Treat Kitchen. Tonight I decided to bake these treats for Cello. Cello is currently on a grain-free diet, so I knew I had to alter the ingredients a bit. I decided I would exclude the rolled oats in the original recipe, and substitute Buckwheat flour for the whole wheat flour also listed in the original recipe.
At the same time I was preparing to bake some treats, I also decided to boil my usual batch of hard-boiled eggs for my breakfast, and for Cello’s weekly dinner additive. Perhaps doing two things at once was not such a good idea!
…Figuring I was being super-productive getting the eggs and biscotti done simultaneously, I was too focused on rushing, and was not attentive enough to the biscotti ingredient preparations! After I had already started boiling the eggs, I reviewed the ingredients for the biscotti. …OOPS! …
The recipe called for 2 eggs – and now I was all out. I Google searched what I could substitute for eggs, and was pleasantly surprised to find that 1/4 cup of applesauce could be substituted for each egg in most backing recipes. As luck would have it, I had some organic, unsweetened applesauce in the fridge (PHEW!!)… turns out, my mistake blossomed into a blessing…the biscotti turned out great!! They were nice-and-sweet with the added apple sauce!
2 medium organic bananas
1/4 cup organic peanut butter (organic, so salt or sugar added)
Be sure that the peanut butter you use doesn’t contain xylitol)
1/2 cup organic, unsweetened applesauce
1/4 cup water
2 1/4 cups organic Buckwheat flour (may need extra to add, depending on the consistency/level of stickiness you are comfortable with)
Preheat oven to 350° F
Place the peeled bananas and peanut butter into a large microwave safe bowl.
Microwave the bananas and peanut butter for 30-60 seconds, to soften.
Thoroughly mash the bananas while mixing in the peanut butter.
Mix in the applesauce.
Stir in the water.
Make a well in the center of the flour and pour in the banana mixture.
Using a fork, stir together the wet and dry ingredients until completely combined. If needed, use your hands to mix together the mixture.
Lightly spray a baking sheet with non-stick cooking spray.
Turn out your dough ball onto the prepared baking sheet. Gently press the ball into a rectangular loaf shape about 1 inch thick. Try to make your shape as uniform as possible for even baking.
Bake for 20 minutes.
Let the banana biscotti loaf cool on a wire rack for 5 minutes.
Cut the loaf in half, lengthwise.
Cut strips about 1 inch thick.
Place the slices, cut side down, and bake for another 20 minutes.
Turn biscotti pieces over (flip), and bake another 20 minutes.
Turn the oven off, and let the treats cool completely in the oven.
Cello and Hooch approve…hope your pooch does too! “Bone” Appetit !