Peanut butter face
I have been looking everywhere for a biscuit or cookie recipe that does not contain any wheat. I finally stumbled across one when flipping through the latest issue of The Bark magazine. I then adapted their recipe, Granola Peanut-Butter Crunchies, adding my own twist. You can find the original recipe at TheBark.com/recipes. Here you will also find a recipe for homemade peanut butter that my dogs went absolutely crazy for. If you are following either The Bark’s Granola Peanut-Butter Crunchies or my Peanut Butter Trail Crunchies recipe and wish to make your own homemade peanut butter you will need to triple the recipe to have enough. Also, The Bark’s recipe just calls for pumpkin seeds. The only pumpkin seeds I could find were shelled and I spent a lot of time shelling. So, if you can find unshelled pumpkin seeds, I strongly suggest that route.
For my Peanut-Butter Trail Crunchies you will need:
- 2 cups 100% Natural Whole Grain Old Fashioned Oats (not instant)
- 1/4 cup roasted sunflower seeds
- 1 tablespoon golden flaxseed meal
- 1/4 cup shredded or grated coconut (I used Trader Joe’s Roasted Coconut Chips)
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped dried apples
- 1 tablespoon coconut oil
- 1 tablespoon honey (I used raw honey)
- 1 egg
- 1 1/4 cups unsalted peanut butter (preferably homemade)
1. Preheat oven to 325 degrees. Lay parchment paper on a cookie sheet.
2. Grind pumpkin and sunflower seeds slightly in a food processor.
3. Combine seed mixture, flaxseed meal, coconut, and dried fruit in a medium-size bowl.
4. Heat the coconut oil and honey long enough to soften.
5. Slightly beat egg in a small bowl.
6. Put the peanut butter and almond milk into a food processor and process until mixed.
7. Add the egg, honey and coconut oil and mix again.
8. Add the wet ingredients to the dry ingredients in the medium-sized bowl. Mix with a wooden spoon. It should be at a consistency that can easily be rolled into balls. If it seems too wet add a more flaxseed meal in small quantities.
9. Roll into small balls. I made two sheets of different sized balls. Large balls for big dogs on one sheet and small balls for little dogs on the other sheet. You can space them close together. Bake for 20 – 40 minutes or until golden brown.
10. Cool balls on a rack and store in an airtight container.
These turned out to be a big success. I took them to the training center and tested them on the dogs there. 15 out of 16 dogs LOVED them. The rest of the evening, whenever I would walk by the kennels the dogs would get out of their beds and sit nicely by the door with hopeful looks and drooling jowls. These treats also made my house smell delicious. I tried a nibble myself and while a little dry for my taste they were pretty good. I really debated about posting my recipe because I think I may start selling these through my business. So enjoy while you can. I may delete this post in the future and lock the recipe in my vault. 🙂
Thanks to Rose, none of the peanut butter went to waste.
The girls licking the bowl. They love it when I bake.
Ruby loved ’em…
…Neo, not so much.