Pumpkin Ginger Dog Biscuits

Pumpkin Ginger Dog Biscuits

adapted from Taste of Home

Do I have a dog? No. But I have neighbors with dogs both big (Boxers) and little (Pekinese, and Shih tzu). The big dogs like hard biscuits and the little ones do not so I had to figure out a way to please everyone.

Makes about 24 3-inch biscuits

3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, room temperature, beaten
1 tablespoon coconut oil, melted
1/2 cup water, plus more as needed

1. Preheat oven to 275°. 
2. In the bowl of a mixer, combine the flour, ginger pumpkin, egg, coconut oil. and water.
3. Mix until crumbly. 
4. Slowly add additional water 1 tablespoon at a time until dough comes together but is not sticky. ( I needed close to an addition 1/4 cup)
5. On a floured surface, roll dough to 1/4-in. thickness. 
6. Cut with a 3-in.bone shaped cookie cutter; Transfer to a parchment lined cooking sheet.
7. With a fork, shape, press holes in the center of the biscuit.
8. For hard biscuits, bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2 hours. 
9. For semi-firm biscuits (preferred by my little friends, bake for about  1 1/2-1 3/4 hours until lightly browned on the bottom but still slightly soft.
10. Cool on a wire rack. 
11. Store in an airtight container.

Enjoy!

Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

adapted from Bobby Flat Fit

Bittersweet chocolate is known to have health benefits when consumed in moderation. For this recipe use chocolate with at least 71% cacao. I used 85% available at Lidl for $2.49 / 4 oz. bar.

The uncooked quinoa gives you a crunch... think of a Nestle crunch bar.

Don't have a double boiler, heat water in a pot, place a bowl over the pot but not touching the water.

Makes about 12 servings

3 Tbsp. pure maple syrup
1 Tbsp. coconut oil, melted
1/2 tsp. pure vanilla extract
1 tsp. orange zest
1/8 tsp. Kosher salt
1/3 cup quinoa (uncooked)
3/4 cup slivered almonds
3/4 cup cashews, chopped
1 tsp. instant espresso powder
1/2 cup unsweetened dried cherries, chopped

1. Preheat the oven to 325F.
2. Line a baking sheet with silicone baking sheet or parchment paper.
3. In a bowl, whisk together the maple syrup, oil, vanilla, orange zest and salt.
4. Fold in the quinoa and nuts.
5. Spread out on the baking sheet in roughly a 9 inch square.
6. Bake until the nuts are a light golden brown and the mixture is crisp, about 25 minutes.
7. Set aside to cool.
8. In a double boiler, melt the chocolate; Add the espresso powder.
9. Spread the chocolate over the quinoa crunch; Sprinkle the cherries over the top.
10. Break into pieces to serve.

Enjoy!