Gluten-Free Eggnog Loaf for Dogs

Gluten-Free Eggnog Loaf for Dogs

Posted by on Dec 20, 2017 in diy, recipes |

The holidays are getting spice with our Eggnog Loaf—made especially for nice dogs. Stuff your dog’s stuffing with The Honest Kitchen’s Instant Eggnog Powder, because you can make a lot more than just tasty beverage. Made with a nourishing blend of goat’s milk, honey, eggs, and cinnamon, this eggnog powder can be used to spice up a host of homemade dog treats. We’ve added it to our Gluten-Free Eggnog Loaf recipe—the perfect treat to leave out for Santa Paws! Gluten-Free Eggnog Loaf for Dogs   Print Recipe Ingredients 2 cups all-purpose gluten-free flour2 tablespoons the honest kitchen Instant Eggnog Powder1 cup gluten-free rolled oats3 tablespoons cornstarch1 1/2 teaspoons baking soda1 teaspoon cinnamon2 eggs lightly beaten1 1/2 cups plain Greek yogurt1 tablespoon Honey Instructions Preheat oven to 350˚F. Spray or rub oil on loaf tin.Beat eggs in a small bowl and set aside. In a large bowl, add gluten-free flour, Instant Eggnog Powder, gluten-free rolled oats, cornstarch, baking soda, and cinnamon, and mix together.Add Greek yogurt, beaten eggs, and honey to dry ingredients and combine well. Pour or spoon mixture into loaf pans, and fill about ¾ from the top. Place in oven and bake for 30 to 35 minutes.Remove from oven and let cool for an hour.Once cool, remove baked loaf from the tin. Cut into desired slice thickness and serve. Recipe Notes Before removing the loaf from the oven, stick a toothpick in the middle – if it comes out clean, the loaf is ready to come...

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Apple Cinnamon Crispy Dog Treats

Apple Cinnamon Crispy Dog Treats

Posted by on Apr 26, 2017 in diy, recipes |

The key to a healthy diet is a daily serving of fruit… …and there’s no fruit more tasty to a dog than apples. Combine them with cinnamon and you’ve got yourself a healthy, tasty treat your pup will drool over. Apple Cinnamon Crispy Dog Treats   Print Recipe Ingredients 1 large egg beaten1 cup applesauce unsweetened1/2 cup gluten-free rolled oats1 cup Whole-wheat flour1/2 teaspoon ground cinnamon Instructions Preheat oven to 350 degrees.Combine flour, rolled oats and applesauce into a large bowl.Beat egg in separate bowl, then slowly add to mixture.Stir the mixture until it forms into a dough. Use more flour if needed. Place small dollops of mixture onto baking sheet lined with cooking spray. The cookies can be placed close together, as the mixture doesn't expand much when cooked. Add optional beaten egg to the tops for color. Bake for approximately 30 minutes or until they're crispy. Remove from oven and allow to cool. Recipe Notes While these crips might not look appetizing to the human eye, your pup is sure to love them. Be sure to keep him away from the oven during baking time as the smell of cinnamon might draw him a little too close to the...

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Gluten-Free Almond and Cranberry Holiday Balls

Gluten-Free Almond and Cranberry Holiday Balls

Posted by on Nov 30, 2016 in diy, recipes |

Deck your halls with Gluten-Free Almond and Cranberry Holiday Balls! The holidays are coming! The holidays are coming! Get a head start on the baking and give the Gluten-Free Almond and Cranberry Holiday Balls a try. Almond flour is a go-to for many grain-free baking recipes, and it adds a kiss of almond flavor to these treats. We’ve also added dried cranberries—a popular holiday fruit that’s high in vitamin C—and The Honest Kitchen’s Perfect Form Herbal Supplement. Gluten-Free Almond and Cranberry Holiday Balls   Print Recipe Ingredients 1 cup brown rice flour1 cup almond flour1/2 cup gluten-free rolled oats1/2 cup dried cranberries2 eggs1/2 cup coconut oil1 tablespoon The Honest Kitchen Perfect Form1 tablespoon Honey1/2 teaspoon baking soda Instructions Preheat oven to 350F. Line two baking sheets with parchment paper.In a large bowl, add eggs, coconut oil, and honey to a large bowl, and combine with a hand mixer. Add rice and almond flour, rolled oats, cranberries, Perfect Form, and baking soda to the wet mixture. Mix thoroughly with hand blender.Scoop mixture out of bowl with a tablespoon and place on the cookie sheets, placed about 2-3 inches apart. Bake for 15-17 minutes or until brown around the edges.Remove from oven and let cool for 2-3 hours. Store in air-tight container in fridge or freezer. Recipe Notes This dough will be crumbly, but will stay in a rounded shape once packed tightly in the...

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