Those of you that live in cold winter climates may appreciate, and share, the phenomenon I experience during inclement weather. I find that when the weather turns bad, I bake. That usually means that my family, friends, and coworkers benefit from what I make. But, this last snowstorm turned out to be a baking party in honor of my dog India. I experimented with some new recipes, and thought I would include a few of the old and the new for you.
My new favorite, now known as Indy Cakes, are actually delicious, healthy, and fine for human consumption. I will admit, shopping for the ingredients involved a trip to the healthy food section that I have not been to in a while. I reaquainted myself with whole grains. Odd, but my regular “people” cookies contain more processed ingredients than these. But no hi gluten junk for my India! Obviously, she loved all of them, and then promptly ran into the yard to follow up her healthy treat with some rank, dead, yard debris.
So think about stocking up on supplies and mixing up a batch when the weather turns ugly. And even if you live in sunny California or Florida, try making them as well. Tell me what you think!
The ingredients: It looks like a lot, but you don’t use much of any one thing.
1/4 cup light brown sugar (or sucanat)
1/2 cup peanut butter
1 mashed banana
1 egg white
1 cup whole wheat flour
1/8 cup milled flax seed
1 3/4 cup rolled oats
1 tsp cinnamon
1 1/2 tsp baking powder
1 cup assorted nuts, seeds and fruits. Choose from pumpkin seeds, sunflower seeds, cashews, almonds, peanuts, cocomut, mango, and banana chips. Remember to avoid chocolate, raisins and macadamia nuts!
1. Combine olive oil and brown sugar until well combined. Stir in peanut butter, and then add in banana and egg white.
3. Shape with your hands into flat, round 1-2 inch cookies. Bake in preheated 350 degree oven on greased cookie sheet for 8 minutes. Cool and enjoy. I freeze some of the dough for later recipes, and refrigerate the extra cooked cookies and bring them out every few days. I crumble them into smaller pieces so that she doesn’t get too many calories a day from them.
PEANUT BUTTER COOKIES
4 1/2 cups flour
1 1/3 cups cornmeal
6 Tablespoons peanut butter
1 cup applesauce ( or puree a raw apple)
1/2 cup milk
1/4 cup sunflower or sesame seeds, optional
1 egg for basting
1. Mix all dry ingredients. Add peanut butter, mill, eggs and applesauce. Mix well until dough is firm.
2. Let stand for 15-20 minutes. While waiting, set oven at 350 degrees.
3. Roll out dough on floured surface to 1/4 ” thickness. Cut into shapes with cookie cutter. Baste with egg and then sprinkle with seeds if desired.
4. bake 30-40 minutes. Cool on wire racks. Makes approx. 4 dozen
CRUNCHY BISCUITS (Dogs only)
5 Tablesp. beef or chicken stock
2 cups oatmeal
1/2 cup oil
1 cup wheat or oat bran
1/2 cup honey (optional)
6-8 cups white or wheat flour
1. Add oatmeal, oil, bran and honey to liquid while still hot. Carefully add eggs so they don’t cook in lumps.
2. Mix in flour gradually until dough is stiff. Roll out. Cut with cookie cutters.
3. Bake on lighlty greased cookie sheet at 325 for 1 hour. Turn off oven, and allow biscuits to remain in oven over night. The next day they will be hard and crunchy. Store in paper bag or cardboard box, and NOT in air tight container.