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

INGREDIENTS:

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

DIRECTIONS:

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.

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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

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 for Cello.

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Ingredients:

 

  • 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

 

Topping Ingredients: 

  • 1 Tbsp water
  • 1 tsp honey
  • 2 Tbsp finely chopped raw sunflower seeds

 

Instructions:

  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.

 

TIPS:  

  • Rolling dog treat dough is so easy with parchment paper.   If you don’t have it, you can to dust your work surface and rolling pin with buckwheat flour to keep it from sticking. You can line your baking sheets with parchment paper  – or spray your baking sheet with non-stick spray before placing the cut outs onto it.
  • For some dough mixtures such as this one  that may be a bit stickier, try filling a shallow dish or bowl with flour and dip the cutter into it before each cut. Then very gently wiggle the cutter back and forth to separate it from the rest of the dough.

 

I hope your pooch enjoys this treat as much as Cello has!

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.

cheezits

INGREDIENTS:

  • 1 cup organic almond flour
  • 1/4 cup organic tapioca flour
  • 1 certified organic egg, lightly beaten
  • 1/2 cup organic finely shredded cheddar cheese
  • 1 1/2 Tbsp safflower oil

INSTRUCTIONS:

  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.

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  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!

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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INGREDIENTS:

  • 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

 

INSTRUCTIONS:

  • Preheat oven to 350°
  • In a large bowl, whisk together the buckwheat flour and carob powder.
  • In a microwave safe bowl, warm the peanut butter for approximately 30 seconds.
  • In a small bowl, whisk the warmed peanut butter and milk (or water) together with a fork until thoroughly combined.
  • Make a well in the dry ingredients and pour in the peanut butter mixture.
  • Stir until combined – add water if necessary to get dough to a consistency you are comfortable working with
  • Fold in the carob chips.
  • Place a sheet of parchment paper on a baking sheet.
  • Using cookie cutters of your choice, cut our shapes in the dough.
  • Bake for 15-18 minutes on a parchment paper-lined cookie tray. Cool completely on a wire rack. Or, for crunchier treats, leave in the oven, once turned off, to cool and harden for 2 hours.

 

These treats will keep in the refrigerator for up to 2 weeks, or freeze for longer duration.

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

Ingredients:

  • 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)

 

Instructions:

  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.

biscotti

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

Grain Free, Sugar Free Canine Candy Canes!

Cello’s Canine Candy Canes

DSC09205INGREDIENTS:

  • 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)

DSC09202

INSTRUCTIONS:

  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.

NOTES:

Garbanzo bean flour:  Although a great alternative to grain-based flour, this flour is SUPER sticky and can be difficult to work with. Keep adding flour until dough is at a consistency you are comfortable working with.  Allowing the dough to cool in freezer will help with handling this sticky dough.

Broth/Stock:  No matter which stock you choose (Chicken, Beef, or Vegetable), be sure to check that it does NOT contain any form of onion, or onion powder

Food Coloring: rather than use artificial coloring, I chose an all-natural vegetable base coloring made from beet juice (India Tree brand vegetable colorants).  Beet powder is also another great alternative to artificial coloring.

Yield:  will depend on how long/thick you make each “worm” when you are twisting the candy canes.  My batch made 15 candy canes.

Storing: Remember, these treats do not have any preservatives, so they will need to be refrigerated, or frozen for use at a later time. These canine candy canes will keep fresh for approximately two weeks in the refrigerator, or for about 6 months in the freezer.

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

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Cello is licking her lips waiting for her treats to be done! DSC08622

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INGREDIENTS:

2  1/2 to 3 c. of garbanzo bean flour (SEE NOTE)

2  1/2 Tbsp of creamy organic peanut butter (unsweetened and no salt)

2 Tbsp pure natural honey

3/4 c. organic canned pumpkin (PURE pumpkin – NOT pumpkin pie filling)

DIRECTIONS:

1.  preheat oven to 300 degrees F

2.  In a medium bowl, mix all ingredients until completely combined

3.  The dough will be very sticky – so generously flour everything – including your hands.  Roll the dough out to about 1/4-inch thickness.

Use cookie cutters of your choice to cut out the cookies.

4.  Place cookies on a parchment paper-lined cookie tray, and bake the cookies for 30 minutes, or until golden brown.  The cookies will

come out a pretty pumpkiny-brown!  Let cool on a wire rack for soft treats, or turn oven off and let treats sit in oven for 1-2 hours or more if you want crunchier treats.  I baked mine at night, so I just shut the oven off and left treats to cool overnight. In the morning I put some in the refrigerator, and some in the freezer to take on our camping trip.

Cookies can be stored in an air tight container in refrigerator for approximately 2 weeks – or in the freezer if you would like them to last a bit longer, or if you wanted to save them for a later date.

NOTE: have lots of extra garbanzo bean flour  – the dough is REALLY sticky…so you will need to add flour to the dough, the cookie cutters, the roller, and the work surface (I used a glass cutting board – which worked the best with this sticky dough)