Dog Biscuits: Apple, PB, Grain-free biscuits

1/2 cup applesauce oat-biscuits
1/2 peanut butter
1 3/4 cup oat flour
1 tsp cinnamon


-Preheat oven to 350 degree
-Line large baking pan with parchment paper
-If your are using oats, pulse in blender until you have a flour-like consistency.
-In large bowl, mix flour and peanut butter.
-Add in the apple sauce, and mix well, creating a dough mix.
-Sprinkle in  cinnamon and any other spices (my dog love pumpkin flavor as well)
-Form a ball using all the dough and roll out on flat surface, until dough is no more than 1/4″ thick.
-Using cookie cutter, cut out shapes using all the dough. Place on pan and bake about 15 minutes.



Vegan Apple-Cinnamon Coffee Cake


Crumble (layer and topping)
½ cup brown sugar
¾ cup all-purpose flour
5 tbs vegan butter (earth balance)
3 Tbs ground cinnamon
½ cup walnuts, chopped

2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 Tbs cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp all-spice
1 cup almond milk
1 tsp apple cider vinegar
1 ½ cup apple sauce
1/3 cup oil
½ cup brown sugar
¼ cup granulated sugar

½ cup powdered sugar
2 Tbs almond milk
1 tsp maple syrup
1 tsp vanilla extract

Preheat oven to 350.  Oil a glass baking pan.

To make topping: mix flour, brown sugar, cinnamon, and pecans.  Stir in butter with fork or your fingers, until the mixture looks crumbly.

For cake: sift flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice.  Wisk in the milk and ACV, then stir in apple sauce, sugar, and oil.

Spread half of the batter into pan, top with a  thin layer of crumble.  Pour in the remainder of the batter and spread evenly.  Finally top with rest of crumble and any additional walnuts.

Bake for 50 minutes, remove from oven and let cool on wire rack.  Once cake has cooled about 10 minutes, drizzle the glaze on top of cake.

Curried Lentil, Squash, and Apple Stew

Serves 6
(from Chloe’s Kitchen)

2 Tbs olive oil
1 onion, diced
1 carrot, peeled and diced
3 garlic cloves, minced
1 Tbs curry powder
1 ½ tsp sea salt
½ cup dried lentils
2 ½ cups vegetable broth
2 tbsp tomato paste
3 cups peeled butternut squash (1/2 inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

In a large pot, heat oil over medium-high heat, and sauté onions and carrots until almost soft.

Add garlic, curry, and salt.  Let cook a few minutes, then stir in lentils, broth, and tomato paste.  Bring to boil, cover, and simmer for 25 minutes.


Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender.  Uncover and stir in spinach until wilted.  Add salt to taste and serve.