Dog Treat Recipe for even the most finicky human

finished dog treat recipe
Athena waiting patiently for cookies dog treat recipe

Athena waiting patiently for cookies she can’t eat

Ask anyone, I love my dog more than I love most people. I do everything I can to keep her safe and healthy! Unfortunately, the pet-food industry is an extremely dirty one. Companies constantly cutting costs (just like the human-food industry) create nightmares for the consumer. From staph and other bacterium contaminates to mystery deaths and illness from treats sourced in China, it seems that no one can be too careful! The best alternative I can think of is to make her treats at home! This was my first attempt at a dog treat recipe, and was pleasantly surprised!

Cut out the crap! A dog treat recipe without the added junk.

I basically threw all of her favoriterolled dog treat recipe dough foods into a dough-mixture that was sure to please. Whole-wheat flour was used for the base, resulting in a nice protein-rich crunch. From here, you can experiment with whichever dog-safe foods your fur-baby likes! I chose banana, pumpkin, cinnamon, and almond butter for the flavor, a flax egg for added omegas for skin and coat health, and rolled oats for a nice texture change (I like to pretend she notices).

After all the patient waiting, Athena finally got the treat she had been faithfully sniffing the oven for!

cut dog treat recipe doughAs soon as they cooled, I broke one in half to test it against the real food critique. A couple of sniffs and BAM!! Cookie disappeared into the depths of the beast’s mouth. Never to be seen or heard from again.. that is, until she realized it was gone and started begging for more. Success! I like to give these out when special attention is needed. Even though this dog treat recipe is fairly healthy (especially compared with store-bought), too much of anything can be hard on their little tummies. We save these for good bath-times, overly successful walks, or advanced tricks she masters! I’m convinced these alone are motivating her more than I ever could!


 

Serves 12-14 Dog Treats

Dog Treat Recipe for even the most finicky human

Treats for your fur-baby!

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 2 1/2 cups whole-wheat flour
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1/2 mashed banana
  • 1/2 cup canned pumpkin (JUST pumpkin (not pumpkin pie filling))
  • 2 tablespoons peanut or almond butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons rolled oats
  • 1-2 tablespoons water

Instructions

  1. Preheat oven to 350°
  2. Mix all ingredients in a high-speed mixer until uniform
  3. Add water (1 Tbsp at a time) until dough is workable
  4. Roll out to 1/2 inch thickness (mine were a tad-bit thicker, resulting in a taller cookie)
  5. Cut out desired shape
  6. Place on baking sheet
  7. Bake until crisp, about 40 minutes
  8. Let cool and share with your favorite furry-friends!
Recipe Type: Dog Treat

Notes

These are meant as a reward/treat, not a meal replacement

7.6.4
55
ESHA Logo
Calories
127 cal
Fat
2 g
Carbs
25 g
Protein
4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Let me know how your fur-baby likes them!  How did they turn out? Respond in the comments below 🙂

Almond Butter Cookie Recipe

Recipes, Sweets | November 8, 2015 | By

I’m not saying that I’m addicted to almond butter, but I’m also not denying that I would sell my soul for an unlimited supply (have you seen the price recently!?) Okay, you’ve caught me; almond butter is life. Familiar with the documentary “Forks Over Knives“? My version is called “Spoons Over Forks” because of how often I’m shoveling the almondy-goodness out by the mouthful. Smothered on toast with banana, it has been my go-to snack for as long as I can remember.. This almond butter cookie recipe is merely another way for me to get my fix 😉

With all this adoration, how is it that I have never made an almond butter cookie recipe!?

Peanut butter cookies are everywhere! What about talmond butter cookie recipe pressed downhe peanut butter haters? Folks with peanut-allergies!? Are they expected to be left out forever? Nay, I tell you! Fix ’em up with this delicious almond butter cookie recipe! Tall, soft, insanely easy to make, even easier to eat cinnamon-deliciousness that delivers it all! The banana flavor was a little stronger than I’d like, try it without (or simply add more almond butter) and let me know how they turn out!

Serves 1-2 cookies

Almond Butter Cookie Recipe

Tall, soft, insanely easy to make, even easier to eat.. this almond butter cookie recipe delivers it all!

21 minPrep Time

9 minCook Time

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Ingredients

  • 1/4 cup butter
  • 1/4 cup almond butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1/2 mashed banana
  • 3/4 tsp vanilla
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 375°
  2. Cream together the butters and sugars until it looks like a glittery wonderland
  3. Add the rest of the wet ingredients (flax egg, banana, and vanilla) and cream again until smooth
  4. In a separate bowl, sift together the rest of the ingredients (save the chips)
  5. Slowly incorporate the wet ingredients into the dry, being cautious of over-mixing
  6. Fold in the chocolate chips
  7. Scoop onto prepared baking sheet
  8. Press down lightly with fork to desired shape (I dipped the fork into a cinnamon-sugar mixture to enhance the effect)
  9. Bake for 9-12 minutes until nice and golden
  10. Let cool on pan for a couple of minutes, then transfer to cooling rack
7.6.4
22
ESHA Logo
Calories
692 cal
Fat
2 g
Carbs
150 g
Protein
18 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

The Basic Series: Simple Flax Egg Realness

Recipes, The Basics | November 6, 2015 | By

Baked goods require many things to be considered to be a successful dessert. One of the most important traits is the texture.. Is it crunchy? Moist? Falling apart? Each element of the recipe has to be in perfect balance for the chemical reactions to take place, producing a superb final product. In many recipes, eggs are used exactly for this purpose, helping to add moisture and bind the ingredients together. It does so quite well and it would be extremely easy to continue using, if it weren’t for the horrors of the egg industry.

mixed flax eggThere is another way! The Flax Egg way!

Skip the unnecessary trip to the grocery store, ground flax (in the form of a flax egg) offers the perfect alternative! It easily absorbs many times its weight in water, thickening into a gel-like consistency. Perfect for adding moisture and binding ingredients together without adding a noticeable flavor (like banana tends to do).

Simply whisk 1Gelled up flax egg Tbsp of ground flaxseed with 3 Tablespoons of water. That’s it!

Let it sit for at least 10 minutes, until you see it gel up nicely. Will replace one egg for most recipes, double or triple as needed. Some recommend placing in the fridge while waiting, but I have never noticed a difference.

What is your favorite egg-replacement? Let me know in the comments below!

The Last Vegan Burger Recipe You Will Ever Need

Vegan Burger Recipe, all assembled!

Mains, Recipes | November 1, 2015 | By

Is it me, or is the term “Veggie-Vegan Burger Recipe ingredientsBurger” hugely off-putting? The last thing I want to imagine is a burger made of veggies.. I don’t need a constant reminder that I’m imitating beef! And I definitely don’t want a soggy mess trying to mimic it! All I need is exceptional flavor in a powerhouse patty that just so happens to be healthy!

A vegan burger recipe so perfect, you’ll never think twice!

Spicy Jalapeños, red pepper, and loads of cilantro give this traditionally bland recipe a Mexican-style facelift. Although, the real secret is the sweet potato! This creamy, beta-carotine rich addition helps to hold together a food notorious for falling apart.  Even better, we were able to bake the patties (rather than deep-frying!) without sacrificing flavor or texture!

Serves 1-2 Patties

The Only Vegan Burger Recipe You Will Ever Need

Eat the rainbow!

45 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

  • 1/2 large carrot
  • 3 jalapenos
  • 1 zucchini
  • 1/3 cup white onion
  • 1 red pepper
  • 1/4 bunch of cilantro
  • 1 Tbsp apple cider vinegar
  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp liquid aminos
  • 1/2 Tbsp vegan worcestershire sauce
  • 3/4 large sweet potato
  • 1 1/2 cup cooked black beans
  • 1 cup bread crumbs
  • 1 cup ground flax
  • pinch of salt
  • clove of chopped garlic
  • pinch of chili powder

Instructions

    Prep Those Veggies
  1. Wash and dice carrot, jalapenos, zucchini, white onion, red pepper, and cilantro
  2. Put veggie mix in a medium sized bowl and add ACV, lemon juice, Liquid Aminos, and vegan Worcestershire sauce
  3. Marinate in fridge for at least 30 minutes, but you don't want to wait more than 2 hours
  4. For the Sweet Potato
  5. Fill a medium saucepan with water and bring to a boil
  6. Meanwhile, peel and chop the potato into bite-sized pieces (to ensure even cooking)
  7. Slowly add sweet potato and boil for approximately 15-20 minutes
  8. When fork-tender, drain, promptly mash, and set aside
  9. Finalizing the Patty!
  10. Add veggies, black beans, and seasonings to high-speed food processor
  11. Combine until uniform, but be careful of over-processing! You want it to have some texture
  12. Hand mix the mashed sweet potato, bread crumbs, and flax in
  13. Form into hockey-puck sized patties
  14. Bake at 375° for 30 minutes, flipping halfway
  15. Let cool for 10 minutes, place on a delicious homemade bun and enjoy

Notes

Be sure to refrigerate afterwards!

7.6.4
19

This vegan burger recipe was absolutely perfect with these Easy Hamburger Buns! I would also like to thank my amazing partner-in-crime, Cameron, for all of his help with this recipe. Let us know what you think in the comments below!

Easiest Hamburger Buns Ever

Mains, Recipes, The Basics | October 28, 2015 | By

The real key to delicious homemade meals is the presentation of the food in its entirety. You could make the most delicious burger patty, put it on store-bought bread and ruin half of the impressiveness right off the bat. Fortunately for you these hamburger buns are crazy easy to make! (Even easier with a Kitchenaid!)

Easy hamburger buns for the
whole family!

Whether it’s a veggie-burger, beef patty, or even a mushroom-beet-kale-creation, this bun will be sure to please! Soft, buttery, and crispy in all the right places, the bread was almost as popular as the patty we paired it with!


Easiest Hamburger Buns Ever!

Delivering baked, buttery deliciousness and being adapted from traditional hamburger bun recipes, you’d never believe these are milk and egg free!

  • 1 Tbsp dry yeast
  • 1/2 cup warm water (not hot!)
  • 1 flax egg
  • 1/2 cup soy milk
  • 2 Tbsp oil
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 Tbsp butter
  1. Mix the yeast with the warm water until dissolved
  2. Make the flax egg and let stand for a couple of minutes to set. (Some recommend setting in fridge for 15 minutes, but I skipped this step without any noticeable difference)
  3. Whisk together milk, flax egg, oil, sugar, and salt.
  4. Incorporate egg mixture with yeast water until well combined
  5. Add all of the flour, one cup at a time, until a forms a shaggy dough
  6. Knead with dough hook on low speed for 10 minutes (or by hand against lightly floured counter)
  7. Finished dough should look smooth, be slightly tacky, and bounce back when poked
  8. Cover dough and let it rise in a warm spot until it has doubled in size, about an hour
  9. Dust your counter space with flour (if not done already) and split into 8 chunks of dough, shaping each into a tight ball
  10. Transfer dough to a baking sheet and let rise again until they look nice and puffy, roughly 30-40 minutes
  11. Preheat oven to 375°
  12. Melt butter and brush tops of dough balls, this will help with browning (keeping the insides soft)
  13. Bake until golden-brown, about 15-18 minutes
  14. Let them cool before slicing
They are best eaten within a day or two, but will keep well in an airtight container on the counter for up to a week

 

Let me know what you guys think in the comments below!

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