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
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 for Cello.
- 1/2 cup organic buckwheat flour (I used Arrowhead Mills brand)
- 1 cup almond flour
- 2 Tbsp ground flax
- 1 tsp ground cinnamon
- 1 very ripe medium organic banana
- 2 Tbsp organic beef broth (make sure there is no form of onion listed in the ingredients!!)
- 1 Tbsp safflower or sunflower oil
- 1 Tbsp water
- 1 tsp honey
- 2 Tbsp finely chopped 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!
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.
Made with carob powder and carob chips…but just as tasty as “real” brownies!!!
1/2 c. vegetable oil
2 Tbsp pure natural honey
1 c. whole wheat flour
1 tsp vanilla
1/2 cup unsweetened carob chips
1/2 tsp 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 tin foil baking pan)
5. Baked for 30 to 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.
1/4 c. organic blueberries
1 small organic banana (ripe)
1/2 c. milk***
2/3 c. rolled oats
1 1/4 c. rye flour
1 Tbsp honey
***Some dogs do not do well with milk. We used regular milk, as we knew Cello can digest it. 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
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.