carrot and oat dog cookies.

dogcookies

These are a simple cookie to make for your dogs. My dogs sat patiently while I was making these, watching my every move – they were excited to get a homeade treat of their own.

This is a rare instance where I’m posting a non-vegan recipe. This recipe uses eggs and it acts as the binding in the cookie. I bet you could substitute an egg replacer like a flax egg, which would also give it some added nutrients!

1/2 cup carrot juice
1/2 cup unsweetened applesauce
2 large eggs
1-3 tablespoons natural creamy peanut butter (you decide depending on how your dog likes peanut butter)
2 cups all-purpose flour
2 T flax
1/2 cup coarsely ground cornmeal
1/2 cup rolled oats

Directions:

Preheat the oven to 400 degrees F, with a rack in the center of the oven.
Line a baking sheet with a piece of parchment paper and set aside.

Combine all ingredients in a large bowl and stir to combine and form a thick dough. Flour your surface well, and turn the dough out onto the board.

Sprinkle flour on top of the dough and onto a rolling pin, and roll the dough to approximately 1/4″-1/2″ thickness. Be sure to use plenty of flour, as this dough is very sticky!

When the dough is rolled out, dip a cookie cutter into flour and cut out the biscuits.

Transfer the cut out biscuits to the prepared sheet pan, leaving about 1/4″ of an inch between each treat. These don’t spread out, so you can fit upwards of 40 onto a baking sheet at a time.

Bake at 400 degrees F for 20 minutes, or until light golden brown.

Remove the baking sheet from the oven and allow the biscuits to cool completely.

Transfer the biscuits to an airtight container, where they will keep at room temperature for up to two weeks.

muesli.

muesliThis is kind of like making your own cereal! Its similar to oatmeal, but its not warmed up. I really enjoyed it, and it was a nice departure from my normal breakfast routine. I can think of numerous ways to customize this and make all kinds of versions of it. You can serve it with almond milk, or on top of yogurt. I ate mine with some almond milk and chopped dried figs and apples. Yum!

Recipe adapted from Real Simple magazine.

3 cups rolled oats 1/2 cup roasted pistachios
1/4 cup pure maple syrup
1/4 cup seasame seeds
2 tspn pure vanilla extract
1/2 tspn ground ginger
sprinkle of sea salt

1/4 cup toasted coconut chips ( i used dang coconut chips)
dried figs
apples
almond milk or yogurt (for serving)

Preheat oven to 350 degrees.

Mix the top ingredients together in a bowl and toss around until evenly coated. Bake on a rimmed cookie sheet for 18-20 minutes until golden brown. Stir and rotate one time, half way through baking.  When cool, add the toasted coconut chips. Store in airtight container. serve with almond milk or yogurt, and top with diced apples and dried figs.

111. salty sweet oat cookies

I got a new book from the library, which I’m pretty sure I’m just going to end up buying. I haven’t even gotten through about 20 of the pages and I already stopped and made two things. The book is Hearty Vegan Meals for Monster Appetites.

First up I saw the recipe to make these Salty Sweet Oats. They combined lots of good things: oats, pretzels, maple syrup, brown sugar and cinnamon. Its kind of like a snack mix, but I guess you can use it as a granola too. I think it would be extra yummy with some chopped almonds or peanuts too!

Then I took those salty sweet oats and turned them into cookies! These turned out really good. What you get is a nice, thick, chocolatey, sweet and crunchy cookie. YUM.