Just before the holiday season came and went, Lola turned 2 years old. We all know that I like to whip a treat or two up for my children. Well, Lola is no different. I don’t buy my human children processed goodies, so why would I buy them for my dog child? Until I baked off a batch of these dog treats, Lola was content with the stalks of the broccoli, the ends of a carrot, and raw potatoes are her favorite. Nothing goes to waste in my kitchen.
I have always been into health and nutrition. Before it was “cool”, at 19, I drank my first glass of Kombucha, started practicing yoga, at 24 did my first 7 day colon cleanse, and at 27 converted to a marcrobiotic diet (it lasted 4 years – after that I was a vegetarian for many years). Sugar was and always has been my nemesis. Cutting it back severly in the past few years, I become more and more conscious of what a whole diet really meant. Avoiding processed foods, no matter how much my kids begged, has made a difference not only in how I feel, but it keeps me aware. If you are looking for sugar replacements in your diet as well as your baking, this article may be helpful to you.
So, if I am not purchasing my kids overly processed packaged cookies and cheese flavored chips, why would I feed my little Lola a packaged treat? I don’t. Instead, when time permits, I make her a huge batch of homemade “cookies”. Using ingredients that already reside in my pantry, whipping up a batch of these is just as easy as creating various cookie doughs for my kids (like these, these, and these). And if time doesn’t permit, she is content with the ends of what ever vegetable happens to be on the menu that night.
Gluten Free Peanut Butter Dog Treats
4 eggs, divided (2 for the dough, 2 for the wash)
1 ounce | 28 grams | 2 Tablespoons coconut oil
1/2 ounce | 14 grams | 1 tablespoon maple syrup
8 ounces | 227 grams | 1 cup vegetable stock
15 ounces | 420 grams | 3 cups gluten free flour blend
3 ounces | 85 grams | 3/4 cup almond flour
8 ounces | 227 grams | 1 cup peanut butter
• preheat the oven to 325*. line an 11″ x 17″ rimmed baking sheet with parchment.
• in a large bowl, whisk two eggs, the oil, and maple syrup. whisk until combined. whisk in vegetable stock.
• using the paddle attachment of your standing mixer, place gluten free flour and almond flour in the workbowl. turn the mixer on to medium speed and slowly add your liquid mixture. mix to combine. add peanut butter to bring dough together.
• sprinkle a little flour onto a piece of parchment. remove dough from the workbowl and place on floured parchment. bring together and form into a disc. wrap tightly and place in the fridge for an hour.
• remove dough from fridge and divide dough in half. one at a time, roll out the dough to 3/8″ thick. dipping your cookie cutter in a bit of flour mixture, cut into desired shapes. place on prepared baking sheet. repeat with 2nd half of the dough.
• whisk the remaining two eggs with 1 tablespoon of water. brush egg mixture over cookies. let dry for 10 minutes and brush a 2nd time with egg wash.
• bake for 13 -15 minutes or until golden. let cool completely.
*original recipe adapted from here
*yield: lots and lots
The Urban Baker / SusanSalzman.com
This week my family will be sitting down to dinner and eating lots of good stuff:
Oaxacan Enchiladas (recipe to follow)
Avocado, Tomato, and Red Onion Salad (use left over dressing from the night before)
Cut avocado into chunks, slice tomato and onion in half and slice thin. arrange on a plate and drizzle w/dressing.