Healthy Dog Biscuits

Easy homemade treats for your furry loved ones, complete with a carob and peanut butter glaze!

You are probably thinking to yourself, “This girl would be the type that makes food for her dogs!” Haha, well, in this case, yes. However, in general -- no! Who has time for that!? This recipe actually happened out of boredom during one of Kentucky’s finest winter storms. I was trying to occupy the kids (my dogs Rory and Emmy) as they were getting cabin fever so I looked in the pantry and this is the result!

These healthy dog biscuits are super easy to make and completely safe for your fur babies. The good news is that you probably already have some of the ingredients such as flour, oats, baking soda, and peanut butter.

The key ingredients for these dog biscuits are natural peanut butter, coconut oil, and pumpkin. Most people know that peanut butter is a great protein source and coconut oil has healthy fats that give dogs that shiny coat, but pumpkin is great to soothe their digestive system as it contains a high amount of fiber.

Every time I have chocolate my dogs go crazy. Of course I’ve never given them chocolate before but I guess they smell the sweet flavors and want it. Because of that, I made a glaze using carob powder with the peanut butter. Carob powder is a great alternative to cocoa powder. For dogs, this is 100% safe! Carob powder is naturally sweetened as well.

As you can see, the dogs love these biscuits and I think a lot of that has to do with that drizzle!

Coconut oil is used in the drizzle so keeping your biscuits out at room temperature will melt the drizzle so it is best to store in the fridge or freezer. Personally, the dogs love frozen treats because it takes them longer to chew so I just store in the freezer. Once you make these treats, you will be set for a long time as this recipe makes around 70 biscuits. These are also great as gifts so spread the love!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ingredients

• 1 ¼ cup old fashioned oats

• 1 ½ cups whole wheat flour

• 1 cup 100% pure pumpkin (canned)

• ½ cup peanut butter

• 2 eggs

• ¼ cup coconut oil (melted)

• 1 tsp baking soda

Carob and peanut butter glaze

• 2 Tbsp carob powder

• 2 Tbsp coconut oil (melted)

• ¼ cup peanut butter

Directions

1. Preheat oven to 350 degrees.

2. In a large bowl, mix the dry ingredients together: oats, flour, and baking soda.

3. To a small bowl, mix the wet ingredients together: pumpkin, peanut butter, eggs, and coconut oil.

4. Incorporate the wet ingredients to the dry ingredients and mix together until it forms a ball. If the mixture is wet, add flour or oats gradually. Knead dough until the flour is incorporated.

5. Sprinkle whole wheat flour to a flat surface and roll out dough mixture using a rolling pin.

6. Use a cookie cutter to cut out small dog bone shapes or just bake into little circles like cookies.

7. Bake for 12-15 min on a parchment lined baking sheet.

8. As the biscuits cook, whisk together the glaze ingredients until smooth.

9. After the biscuits have cooled for at least 5 minutes, drizzle glaze over the biscuits and place in the fridge for the glaze to harden.

10. Best stored in the fridge or freezer.

Notes

1. Makes 65-70 small dog biscuits

2. Since these are homemade dog biscuits, it would be best to store in the fridge or freezer. They may mold if left out at room temperature for over a week.

3. All ingredients used for this recipe are considered safe for dogs, but it’s always a good idea to make sure there are no dog allergies/sensitivities to any of the ingredients.

Mindful Matcha and Mint Chip Energy Balls

A tiny burst full of superfood energy! Dairy-free, gluten-free, vegan, paleo friendly, and naturally sweetened.

Matcha to me is like a fine wine. I only want to drink it during those special occasions when the timing is just right.  Matcha is also not the cheapest thing in the world so you can probably see where I’m going with this but in all reality, I cherish the benefits and the robust flavor that goes along with it.

You see, matcha comes from the same plant as green tea but since it is made from the entire leaf, it packs in a more concentrated amount of antioxidants and beneficial plant compounds. Matcha powder can stand on its own, but why we can take it up a notch by adding cordyceps mushrooms, ashwagandha, ginger, and wheatgrass.

Okay, let’s pause. I’m sure some of you are asking, “What the heck are these ingredients and why are we adding them”?

Cordyceps Mushrooms: Improves energy, endurance, and strength while helping to reduce fatigue.

Ashwagandha: An herb that can reduce anxiety and stress, help fight depression, boost fertility and may even boost brain function.

Ginger: A spice that is beneficial for people with indigestion and related stomach discomfort.

Wheatgrass: Is prepared from the freshly sprouted leaves of the common wheat plant, Triticum aestivum. Benefits include weight loss, decreased inflammation, lower cholesterol and better blood sugar control.

So, wouldn’t that taste like dirt? I thought the same thing until I used Further Food ‘s mindful matcha powder. The matcha flavor that I love so much masks the earthy flavor of the superfood ingredients, making this powder adaptogenic (herbal pharmaceutical) and superfood enriched! If you are interested in trying their matcha powder, use fromtherootsblog10 for 10% off your first order!

Matcha can stand on its own, but combining matcha with mint and chocolate really takes these energy balls to a new level. Peppermint extract and cacao nibs really bring out the refreshing tones of matcha while being naturally sweetened with medjool dates.

I love knowing that I can treat myself to these  first thing in the morning for that burst of refreshing energy or have one as an afternoon or pre-workout snack.

Matcha obsessed? Check out these matcha and carob cookies.

I was not financially compensated for this post. All recipes, photos, and opinions are my own.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ingredients

• ¾ cup superfine almond flour

• ¼ cup coconut flakes

• ¼ cup cacao nibs or mini dark chocolate chips

• 8 pitted medjool dates

• 1 Tbsp coconut oil

• 1 Tbsp filtered water

• 2 tsp mindful matcha powder or regular matcha powder

• ½ tsp organic peppermint extract

• Sprinkle of pink himalayan salt

Directions

1. To a food processor or high powered blender, blend medjool dates until the dates form into a ball. Scoop out and set aside.

2. To the food processor, add the rest of the ingredients except the cacao nibs and blend until a fine meal is achieved - about 20-30 seconds.

3. Add the dates back in and blend until fully incorporated: not crumbly, not tacky, but more mold-able. If the mixture is too dry, add 1 tsp water in increments. Be sure to taste the dough for desired flavor. Personally, I like to add more peppermint extract to the dough.

4. Take the mixture out of the processor and transfer to a small bowl. Fold in cacao nibs or chocolate chips.

5. Scoop out 1 tablespoon amount and form into a ball. Repeat until all dough is formed into balls.

6. Chill in refrigerator for 10-15 minutes before serving.

7. Store leftovers in an airtight container for up to a week in the refrigerator or freezer for up to 1 month.

Notes

• Makes 10-12 balls

Fluffy Gluten-Free Pancakes

A must have recipe to keep in your arsenal of breakfast recipes!

After seven months of testing out this recipe, I am finally here to say that this is my most favorite gluten-free pancake mix! It’s been a long road but so worth it! You’re probably wondering, why this long!?

Well, I didn’t want to compromise a pancake’s flavor, texture, and simplicity so I basically did everything against that for so long. You see, like the world’s view on nutrition in how it may seem complicated, overly expensive, and trendy, that was the viewpoint I was taking. Strip all that away, and now you’re left with a no-fail, go-to, gluten-free pancake recipe.

But like most gluten-free pancake mixes, you need to know some tips in order to make them fluffy like a regular buttermilk pancake.

Tip #1: Let that batter rest!

Tip #2: If using eggs, be sure to use at least one egg white.

Tip #3: Make sure your baking powder and baking soda is fresh.

Tip #4: Do not over-stir the batter

Tip #5: Make sure the batter is of a thicker consistency.

These are great tips I have learned throughout my years of cooking Saturday stacks for my husband, going on 5 years now! We are a bit pancake obsessed.

Have you ever wondered why you’re still hungry after eating a plate of pancakes? Well, regular pancakes do not contain high amount of healthy fats and protein so even if you are not gluten intolerant, these pancakes provides the perfect amount of density to keep you fuller longer!

This GF pancake mix is also very forgiving so if you would like to add fresh fruit, chocolate chips, or additional spices, you can!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ingredients

• ½ cup superfine almond flour

• ½ cup GF whole grain oat flour

• ¼ cup arrowroot starch/flour

• ⅓ cup plant based milk

• 2 whole eggs

• 1 egg white

• 1 tsp vanilla extract

• 1 tsp organic cane sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

Directions

1. In a small bowl, whisk dry ingredients.

2. In a different bowl, whip egg white and eggs until fluffy. Incorporate the rest of the wet ingredients to the eggs until combined.

3. Slowly whisk wet ingredients into dry ingredients. Do not over-mix.

4. Let your batter rest for at least 15 minutes.

5. Heat a large skillet or griddle on low-medium heat or at 375 degrees.

6. Grease skillet or griddle with butter.

7. When the skillet/griddle is hot, using a small ladle or ¼ measuring cup, ladle pancake mixture onto skillet.

8. Cook until small bubbles appear on the surface of the pancake. Slip a spatula underneath, flip and cook for 1-2 minutes until cooked through.

9. Repeat the same process for the second batch.

10. Top pancakes with your favorite toppings like almond butter, blueberries, chocolate chips, and maple syrup!

Notes

1. Makes 6-7 medium size pancakes

2. Here are the flour brands I use for this recipe: superfine almond flour, GF whole grain oat flour, and arrowroot starch/flour.

Superfood Dark Chocolate Bark

A healthy chocolate treat that will satisfy any sweet tooth!

Any sweet tooth's out there?! Me, me, me!! My sweet tooth is bad, especially during the holidays. I’m all about balance and intuitive eating but when it comes to sweets, I have zero control! I work at a university so for the past two weeks there has been at least one sweet item in the break room. When my pants started to feel a little tighter than usual, I decided to put an end to it!

To satisfy my sweet tooth without feeling guilty, I created a superfood dark chocolate bark that is super easy to make and is loaded with all the good things, sans added sugar, dairy, and gluten.

The dark chocolate base is made with only 4 ingredients: dark chocolate, maca powder, quinoa, and MCT oil. Quality dark chocolate is quite nutritious as it contains high amounts of fiber, iron, magnesium, and copper. Not only is maca powder popular for increased energy levels and vitality, it provides a sweet “honeycomb” flavor to the chocolate.

Toasted quinoa provides a nutty crispy texture to your bark while providing high amounts of protein and fiber.

MCT oil is easily absorbed throughout the body providing your body an instant source of energy that can be converted into ketones to fuel your brain. I like using this brand: Sports Research

Not only is the base full of superfood ingredients, so are the toppings! I used a random mix of just about everything but you could use whatever you have in your pantry. For example, I used bee pollen, goji berries, cashews, cacao nibs, pepitas, and coconut flakes.

This bark is rather bitter but with a honeycomb undertone. If you prefer your bark a little sweeter, then gradually add 1 Tbsp of pure maple syrup or honey until desired sweet flavor. If you do not have MCT oil, you can use coconut oil instead. Coconut oil does not replace MCT oil as far as nutrition, it just provides an oily consistency that you need when melting the bark.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ingredients

• 1 bag (10 oz) organic dark chocolate

• ½ cup quinoa

• 2 Tbsp MCT oil (or coconut oil)

• 1 tsp maca powder

Toppings

Cashews, almonds, pistachios, goji berries, cacao nibs, bee pollen, chia seeds, coconut flakes

Directions

1. Preheat oven to 375 degrees

2. On a parchment paper lined baking sheet, spread quinoa in a single layer.

3. Toast quinoa in the oven for 5-7 minutes or until lightly brown and toasted.

4. While the quinoa is in the oven, melt chocolate by placing the chocolate in a microwave safe bowl and nuking the bowl in the microwave in 30 second increments.

5. When the chocolate is completely melted, add the toasted quinoa, MCT oil, and maca powder. Stir to combine.

6. Transfer chocolate mixture onto a parchment paper lined baking sheet. Spread chocolate using the back of a spoon to spread it out into a rough rectangle.

7. Scatter toppings over the chocolate while it is still warm. Feel free to get creative!

8. Place baking sheet in the fridge for up to 1 hour or until the chocolate has set.

9. Use a sharp knife to chop the slab into rough pieces.

10. Store in an airtight container in the fridge.

Raspberry Almond Thumbprint Cookies

A healthy take on the classic holiday cookies that are gluten-free and dairy-free, with a soft and chewy texture!

I immediately think of thumbprint cookies when it comes to the holiday season. Thumbprint cookies alway seem to make an appearance around Christmas, and with good reason! The fruit jam on top of a soft, pillowy cookie is all I need to get my gears going for the holidays!  Baking thumbprint cookies can also be a great family activity. The little ones can roll the dough into small balls and press their little thumbs into the dough creating a small well for the fruit preserves or jam.

My favorite organic fruit preserve is raspberry but you can choose any flavor. This recipe in particular is reminiscent of peanut butter and jelly sandwiches thanks to the almond flour, so pairing raspberry, grape, strawberry, blackberry, or blueberry preserve works great. I like using these fruit filling brands: Tiptree and Crofter’s

In addition to the almond flour, I also use gluten-free whole grain out flour. I use this brand but you could also ground your own oat flour by pouring oats into a processor or vitamix and blend until the oats turn into the consistency of flour.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ingredients

• 1 cup almond flour

• ½ cup GF whole grain oat flour

• ½ cup coconut sugar

• ¼ cup creamy almond butter

• ¼ cup melted coconut oil (room temp)

• 1 egg

• 1 tsp vanilla extract

• ¼ tsp baking soda

Filling

Fruit preserve or jam of choice such as raspberry, orange, strawberry, blackberry, grape, etc.

Directions

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix coconut sugar, almond butter, coconut oil, egg, and vanilla extract until combined.

3. Add both flours and baking soda until combined.

4. Place cookie dough in the refrigerator to chill for at least 30 minutes.

5. Scoop about 1 Tbsp of dough and roll into balls. Place on a lined baking sheet about 2 inches apart.

6. Push your thumb in the center of each dough ball and dollop with raspberry preserve. Use enough to fill the well.

7. Place in the oven and cook for 12-15 minutes until cookies are lightly brown.

8. Let the cookies cool for 10 minutes on the baking sheet and then transfer to a rack to cool completely. Store in an airtight container at room temperature or in the refrigerator for longer storage.

Notes

1. Makes 12 cookies (1 Tbsp serving)