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!

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.

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