Bark For Bacon-n-Bison Biscotti !! (Gluten Free, Organic,Wheat Free!)

Posted on January 19, 2015 by Cello's Corner | Leave a comment

As posted earlier, Cello is on a month-long wheat and chicken free diet to see if we can get her recurring ear infections under control. I recently found out that buckwheat flour is NOT considered a grain and is wheat and gluten free! It was quite interesting to find out that buckwheat is actually closely related to rhubarb! Cello enjoyed the pumpkin biscotti I had made her, so I decided to try another variety biscotti…

INGREDIENTS:

1 pound ground bison (buffalo) (I used Whole Foods Market ground buffalo – their bison meet comes from buffalo who are free range, have no added antibiotics or growth hormones given to them, and have no animal byproducts in their feed)
1/2 cup shredded cheddar cheese (I used 365 Brand – found at Whole Foods Market – produced with no added hormones and made with milk from cows not treated with rBGH)
1 cup organic milk (I used Organic Valley-from cows not treated with rBGH)
1/2 tsp baking powder
2 cups organic buckwheat flour
3 slices of bacon

DIRECTIONS:

Preheat oven to 400 degrees F.
Cook ground buffalo completely, set side.
Cook bacon until very well done, crush to bacon-bit size, set aside.
Combine baking powder and buckwheat flour, and stir until thoroughly mixed.
Add buffalo, cheese, and milk to the dry mixture, and knead with hands until all well combined.
Split dough in half, place onto a parchment paper lined baking sheet, and form 2 meat-loaf shaped loaves, about 1 inch high.
Press bacon pieces into the tops of the two loaves (be sure to firmly press them in or they will fall off while you are slicing the loaves).
Bake for 20 minutes…remove loaves from oven and allow to cool for about 10-15 minutes
Cut both loaves into slices.
Place slices cut-side up onto parchment paper lined baking sheet, and bake for 10-15 minutes, or until the slices are dry and crunchy. Flip slices over, and bake for another 10-15 minutes, or until the slices feel dry and crunchy (SEE NOTE BELOW).
Remove from oven and let slices cool on wire rack.

**NOTE: If your dog prefers softer treats, keep the second baking time around 10 minutes per side. If your dog prefers crunchier biscuits, increase the second baking time to 20-25 minutes per side, depending on how hard you would like the biscotti. You can also let the boscotti cool in the oven once you turn it off for an even harder treat.

YIELD: about 1-2 dozen, depending on how thick you cut your slices.

Store in refrigerator or freezer.

Dough formed into loaves with bacon pressed into top ready for first round of baking:

Loves cut into slices and ready for second bake time

Cheesy Sandwiches

Posted on August 10, 2014 by Cello's Corner | 6 Comments

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!

Ingredients:

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)

Instructions:

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.

Filling Instructions:

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.

Mutt Meatballs

Posted on November 12, 2013 by Cello's Corner | Leave a comment

This great dog treat recipe originally came from Dog Treat Kitchen. However, I altered the recipe a bit to fit Cello’s dietary needs.

Ingredients:

1 1/2 cups dry dog food, ground coarse using a food processor
1/2 cup organic buckwheat flour
1 lb. organic ground bison meat
1/4 cup organic honey
1/8 cup organic applesauce, unsweetened

Instructions:

Cook the bison, breaking apart into very small pieces. (I boiled the bison, saving the broth for other future recipes).
Pour the dog food into a food processor or blender and grind to a coarse flour.
Whisk together the coarse dog food and buckwheat flour in a medium bowl.
Stir together the meat, honey and applesauce in a separate small bowl.
Stir the meat mixture into the dry mixture until combined.
Cover a baking sheet with parchment paper.
Form into meatballs – vary the size, or keep them all uniform.
Serve fresh, or place in your freezer until frozen, approximately 2 hours.

Storing – This treat needs to be kept in the refrigerator or freezer. Keep in the freezer for up to 4 months.