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Peanut Butter Twists

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Ingredients:

  • 1 cup organic oat flour (plus extra for rolling and adjusting consistency of dough)
  • 1/2 cup organic all natural peanut butter
    • (*** make sure it is xylitol / birch sugar-free***)
  • 1/4 cup unsweetened organic applesauce
  • 1 Tablespoon organic honey
  • 1 organic egg (large) and extra egg whites to do an egg wash on twists before baking

Instructions:

  1. Preheat oven to 325°F
  2. Line a baking sheet with parchment paper
  3. In a mixing bowl, combine the peanut butter, applesauce, honey and egg. Stir until smooth.
  4. Gradually mix in the oat flour, mixing until a dough forms. If the dough is too sticky to handle, you can add a little more oat flour until it forms a consistency you’re comfortable working with
  5. Divide the dough into small portions and with your hands, roll each into thin ropes (about 1/4 inch thick)
  6. Twist two “ropes” together to create a spiral pattern. Gently press the ends to secure the twists.
  7. Place the twists on the prepared baking sheet.
  8. Using a basting/pastry brush, put a thin coat of egg whites on twists
  9. Bake for 20-25 minutes if you want your cookies to be firm and slightly soft in the center. For a crunchier cookie, bake an additional 5-10 minutes.
  10. Allow the twists to cool on a wire rack completely before serving

Banana Biscotti

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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 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)

 

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 !

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

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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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Ingredients:

  • 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)

 

Directions

  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.