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 favorite 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!
As 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!
Let me know how your fur-baby likes them! How did they turn out? Respond in the comments below 🙂
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.
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).
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!
Is it me, or is the term “Veggie-Burger” 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!
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!
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
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
- Mix the yeast with the warm water until dissolved
- 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)
- Whisk together milk, flax egg, oil, sugar, and salt.
- Incorporate egg mixture with yeast water until well combined
- Add all of the flour, one cup at a time, until a forms a shaggy dough
- Knead with dough hook on low speed for 10 minutes (or by hand against lightly floured counter)
- Finished dough should look smooth, be slightly tacky, and bounce back when poked
- Cover dough and let it rise in a warm spot until it has doubled in size, about an hour
- Dust your counter space with flour (if not done already) and split into 8 chunks of dough, shaping each into a tight ball
- Transfer dough to a baking sheet and let rise again until they look nice and puffy, roughly 30-40 minutes
- Preheat oven to 375°
- Melt butter and brush tops of dough balls, this will help with browning (keeping the insides soft)
- Bake until golden-brown, about 15-18 minutes
- Let them cool before slicing
Let me know what you guys think in the comments below!