Love is in the air!Well, at Casa de Kolchak, it’s more of a love of baked goods than anything else. Mama’s not overly into this mushy, gooey, lovey dovey Valentines day stuff. Plus, when your Valentines are a pair of small, black dogs, the chances one of us is going to bring her home flowers and chocolates is pretty darn slim. (In my defence, she keeps that Visa guy on lockdown. I’d order ’em, but I would have to pry the card out of her cold dead hands. Still, she was hanging out on Pinterest the other day (like for hours. Seriously you guys, that woman needs a Pintervention. How many crock pot recipes does one human need? You know what she doesn’t have? A crock pot dog recipe. Yet, does she do anything about that? No. She just sits and pins like a mindless drone. I need a different human.) The Pinterest was awash in all it’s pink and red splendor and even poor, heartless Mama was swept up in how pretty it all was and how cute the little heart shaped cookies were. And then BAM! Just like that, she knew what she wanted to make:
Peanut Butter & Jelly Dog TreatsThese cookies are super easy and look *really* fancy, but if fancy isn’t your style, you can mix all the ingredients together in the same bowl and make one, darker coloured dough. They’ll still great and your dog probably doesn’t care what they look like. (I know I don’t.) Still, if you’re a whack job, crazy dog lady like Mama, these are easy and sweet looking.
Did you know that buckwheat isn’t a grain? True story! It’s actually a plant from the rhubarb family.
The Stuff (aka Ingredients)
- Peanut Butter Cookies:
- 1 1/2 cup buckwheat flour
- 1 tsp baking powder
- 2 eggs
- 3 tbsp honey
- 2 tbsp coconut oil, melted
- 1/2 c. unsweetened pure peanut butter, smooth
- Jam Cookies:
- 1 cup Garbanzo Bean Flour
- 1 cup Tapioca Flour
- 2 eggs
- 3 tbsp honey
- 3 tbsp coconut oil, melted
- 1/2 cup cooked berry puree* (see foot note)
- optional: 1 tsp. beet root powder for “pink” colour
- 1 egg, beaten for egg wash
How We Do It (Instructions)
Peanut butter cookies:
Mix together buckwheat flour and baking powder. In a separate bowl, whisk together eggs, honey, coconut oil and peanut butter. Add the flour a little at a time mixing well. Dough should be stiff, but a tad sticky. Wrap in plastic and put in the fridge to chill for a few hours or overnight.
Mix together tapioca flour, garbanzo bean flour and baking powder. In a separate bowl, whisk together eggs, honey, coconut oil and fruit puree. If desired, stir in beet powder. Add the flour a little at a time mixing well. Dough should be stiff, but a tad sticky. Wrap in plastic and put in the fridge to chill for a few hours or overnight.
Preheat oven to 275F and line a baking sheet with parchment paper.
Roll out peanut butter dough to approx. 1/4″ thick. Use a large heart cookie cutter (or any shape) to cut out dough. Use a smaller heart to cut pieces of out of the cookies. Set aside small cut outs.
Roll out jam dough to approx. 1/4″ thick. Use a large heart cookie cutter (or any shape) to cut out dough. Use a smaller heart to cut pieces of out of the cookies. Set aside small cut outs.
Kol’s Note try to cut the same shapes out of both doughs, so you have an equal amount of cut outs in each colour.
Brush cookies with egg wash. Insert cut outs in the opposite coloured dough into each open space. use your fingers to firmly flatten the cut outs into place (Otherwise, after they’re baked the cut outs will just fall out and you’ll be as cranky as Mama was.)
Bake for 15 – 18 minutes. For a softer treat, remove from oven and cool. For a crunchy treat, reduce oven temperature to it’s lowest setting and bake for an additional 4 – 6 hours.
Store in an airtight container.
*Fruit puree: I tossed 1 cup of frozen raspberries into my little crockpot overnight, then drained off the excess liquid. If you can get unsweetened fruit puree in your neck of the woods, that is fine too. Just make sure it isn’t sweetened with grape juice or anything!