Home               About                Treats               Cut-out Treats               Frozen Treats               Mochi

Sunday, September 25, 2011

Peanut Butter Puppy Love Crisps (Gluten Free)

On September 13, Living Social had this awesome deal for Whole Foods.... $10 for $20. Of course, halfway through the day it sold out half of the 1 million limit mark. Living Social says that the Whole Foods deal sold 115,000 per hour. Austin-based Whole Foods was a memorable part of my college life... many good times and hours were wasted roaming the huge grocery store. There is one right across the street from my apartment and I had completely forgotten about it.

Thanks to Living Social, I wasted another hour last week looking at all the neat products and eating all the sample cheese I could eat. I'm not a huge organic or natural foods person but I appreciate the healthfulness of Whole Foods. The  food selection, packaged, cooked, or baked is awesome. But I mainly enjoy the free cheese. So, this shopping trip was dedicated to Mochi. I got a gluten free grabanzo & fava flour and unsweetened & unsalted organic peanut butter, an organic sweet potato, and black beans (still gotta google if dogs can eat black beans..)

This treat is dedicated to all of Mochi's homies out there who have sensitivities to gluten and wheat. This recipe is gluten free goodness. I wanted to add a crispy treat to the recipe list so I rolled these super thin. They came out golden brown, toasty, and crispy. The smell of peanut still lingers in the kitchen.
Mochi's verdict: Puppy love at first bite.

(~ 52  2.25'' hearts)
  • 1 C. garbanzo & fava flour
  • 1/4 C. water
  • 2 tbsp olive oil
  • 1/4 C. unsweetened & unsalted peanut butter

Don't break my heart,
my achy breaky heart
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix all ingredients together.
3. Roll out dough on wax paper as thin as possible - no thicker than 1/8''.
* Dough will be very flimsy. I found it helpful to lift the wax paper then push the hearts out. Careful or you'll end up with a broken heart...literally.

4. Place hearts on ungreased baking sheet
5. Bake for 15 minutes or until crisps are a golden brown color.

Store in an airtight container once on counter after thoroughly cooled for up to 2 weeks . Waiting until cooled is an important step; condensation can build and the moisture will cause treats to mold.

For longer shelf life: store in fridge for up to 2 months. Store in freezer for up to 8 months.
Tip: Write date on plastic bag to keep track of expiration date.

1 comment:

  1. My dog LOVES peanut butter...thanks for the recipe can't wait to try this :)



Related Posts Plugin for WordPress, Blogger...