Dog Days Treats

Standard

Summer is winding down.  But August can still be hot as Hades, and in Baltimore this week, it’s supposed to get all the way up to 92! That’s the hotness. You know your dog-companion feels it, too. That sweltering heat effects our four-legged friends too, thus why they call the hottest parts of summer “dog days” (Sirius, the “dog star” is out during the hottest part of summer, for those of you as nerdy as me…)

Help your best pal cool off by treating him or her to some chilly yumminess, like these frozen Carob Banana Pup-Pops. They’re simple to make and a fun project to include kids on. Your dog will love them too – our ex-racing greyhound, Lochrima, goes gag for them! First she licks the carob and peanut shell off, then munches on the chilly banana center.

You should be be able to pick up a bag of carob chips pretty easily, we find them in the natural foods area of our local grocers. If not, a store like Whole Foods will certainly have them, and there’s always Amazon.com. It is **CRUCIAL** you use carob and NOT chocolate for this recipe! Chocolate is toxic to dogs! Want a list of other foods to watch out for? Try this page from the ASPCA. If you are allergic to peanuts, try using almond butter and almonds or sunflower seed butter and sunflowers for this recipe. Just don’t substitute macadamia nuts – those are also toxic to dogs!

dogdaysB_lr

 Carob Banana Pup-Pops

5 bananas, peeled and cut in half

2 cups carob chips

1/2 cup peanut butter

1 cup chopped peanuts

Line a cookie sheet with parchment or wax paper. Place banana halves on sheet and freeze for several hours or overnight. To assemble, melt carob chips and peanut butter together in a double boiler over low heat on the stove. Stir often until smooth and silky. Place chopped peanuts in a low bowl, like a pie plate. Dip the frozen bananas into melted carob/peanut butter, then quickly roll in chopped nuts. Place back onto lined cookie sheet. Repeat with other banana halves. Place back into freezer until carob is set, about one hour. Serve cold on a hot day!

 

Want more love for your dogs? We want to send you more love for your dogs!  If you like baking, we’ve got SIX more recipes for you and your canine companion. It’s true that baking isn’t as fun in the heat. We don’t have central air, so these fans really don’t cut it when the oven is on in summer. The answer? Bake in the early morning or after dark in the evening. Or, go to a friends’ house who has central air!

There’s a certain joy to baking for dogs. Unlike people, they don’t “eat first with their eyes” – instead, they eat first with their noses. So each recipe includes something fragrant that is attractive to hounds. They also aren’t picky about shapes of the cookies, which means that cookie cutters are nice, but they’re really eye-appeal for you, not the pooch. Unless you adore rolling and cutting cookie shapes (and have copious free time), just make little rounds in the right size for your dog’s mouth. After all, the right size cookie for a Great Dane is not the right size cookie for a Teacup Maltese. 🙂

We use a lot of non-wheat flours in these cookies. Many experts feel they are easier on dogs’ tummies. To find these flours, check your grocery store’s natural foods or gluten-free sections. Again, Whole Foods and Amazon.com will have them. Occasionally, we get lucky and find bags of them super-cheap at places like Ross, Marshall’s and Big Lots. No joke! A bag of chickpea flour that’s $10 at Whole Foods cost us $2 at Big Lots. Big difference and worth checking for!

 

dogdaysA_LR

 Sunshine Snaps

 

2 Tbl. ground flax meal mixed in 4 Tbl. water

1 cup chickpea flour

1 cup brown rice flour

1 Tbl. nutritional yeast

1 tsp. turmeric

2 Tbl. olive oil

1/4 to 1/2 cup water, as needed

Preheat oven to 375. Mix ground flax meal in water and set aside to congeal. In a food processor or blender (or by hand in a mixing bowl), combine flours, nutritional yeast, turmeric and olive oil. Add in flax mixture. If dough is too dry, add water until well combined and smooth. By hand, form into desired size cookies. Use cool water on your fingers to prevent sticking. Bake at 375 until browned on edges and firm, about 12 to 15 minutes, depending on the size of your cookies. Yield will vary based on cookies size.

 

Carob & Spice Cookies

1 cup pumpkin (canned or cooked/fresh)

1 cups whole wheat flour

1 tsp. cinnamon

1/2 teaspoon ginger

1 Tbl. carob powder

1/4 cup molasses

1 Tbl. olive oil

1/4 cup water, as needed

Preheat oven to 375. In a food processor or blender (or by hand in a mixing bowl), combine pumpkin, whole wheat flour, cinnamon, ginger, carob powder, molasses and olive oil. If dough is too dry, add water until smooth. By hand, form into desired size cookies. Use cool water on your fingers to prevent sticking. Bake at 375 until browned on edges and firm, about 10 to 12 minutes, depending on the size of your cookies. Yield will vary based on cookies size.

 

 Oatmeal Chippers

3 Tbl. ground flax meal mixed in 6 Tbl. water

3 cups Old-Fashioned oats

1 1/2 cup peanut butter

pinch ginger (optional)

1/2 cup unsweetened almond milk (or other non-dairy milk)

1/2 cup water

1/2 cup carob chips

Preheat oven to 375. Mix ground flax meal in water and set aside to congeal. In a large bowl, combine oats, peanut butter, ginger, almond milk and water. Add in flax mixture. When well-mixed and moistened, fold in carob chips. By hand, form into desired size cookies. Use cool water on your fingers to prevent sticking. Bake at 375 until browned on edges and firm, about 15 to 20 minutes, depending on the size of your cookies. Yield will vary based on cookies size.

 

No-Bake Rice Bars

3 Tbl. ground flax meal in 8 Tbl. water

8 cups plain rice cereal

2 cups peanut butter

1/2 cup brown rice syrup

1 Tbl. vanilla (optional)

1 cup dried cranberries, unsulfured

Mix ground flax meal in water and set aside to congeal. In a large saucepan, combine peanut butter, brown rice syrup and vanilla. Stirring regularly, warm over low/medium heat until the mixture becomes liquid – about 2 to 4 minutes. Don’t overcook, or it will start to scorch. In a large bowl, pour melted peanut butter liquid over the rice cereal and cranberries. Add flax meal mixture. Stir everything together by hand. This will take some muscle. Spray a 9×13 casserole pan with non-stick spray. Press rice cereal/peanut butter mixture into pan firmly with your hands or a spatula. Chill at least one hour before cutting in serving-size portions. This is also a yummy people-snack, too!

 

 Pizza Rounds

1 Tbl. ground flax meal mixed in 2 Tbl. water

1 cup brown rice flour

6 oz. can tomato paste

1/4 cup fresh parsley, chopped

1 tsp. dried basil

1 tsp. dried oregano

1 Tbl. olive oil (optional)

1/4 cup water, as needed

Preheat oven to 375. Mix ground flax meal in water and set aside to congeal. In a food processor or blender (or by hand in a bowl), mix brown rice flour, tomato paste, chopped parsley, basil, oregano and olive oil. Add in flax meal mixture. If dough is too dry, add 1/4 cup of water until well combined and smooth. By hand, form into desired size cookies. Use cool water on your fingers to prevent sticking. Bake at 375 until browned on edges and firm, about 12 to 15 minutes, depending on the size of your cookies. Yield will vary based on cookies size.

 

 Garden Gobblers

2 Tbl. ground flax meal mixed in 4 Tbl. water

2 whole carrots

1/2 cup fresh kale

1 tsp. spirulina powder

2 cups buckwheat flour

1/2 cup water

Preheat oven to 375. Mix ground flax meal in water and set aside to congeal. In a food processor or blender chop carrots and kale to fine pieces. Add spirulina, buckwheat flour and water to processor; mix well. Add in flax mixture. If dough is too dry, add water until smooth. By hand, form into desired size cookies. Use cool water on your fingers to prevent sticking. Bake at 375 until browned on edges and firm, about 10 to 12 minutes, depending on the size of your cookies. Yield will vary based on cookies size.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s