Tag Archives: millet flour

Copper’s Choice Healthy, Gluten Free, Peanut Butter, Pumpkin & BarleyLife Dog Treats

Copper is waiting for his treats!

Copper is waiting for his treats!

Dog treats without any junk in them are either hard to find or very expensive, so I decided to experiment and make my own!  My dog Copper seems to really love them…hope your best doggie friend loves them too!  I researched all the ingredients and they all have great benefits for dogs!  Let me know what you think.

Prep Time 25 minutes          Cook Time 30 minutes         Total Time 50 minutes

INGREDIENTS

  • 1 cup pumpkin puree
  • 1/2 cup peanut butter
  • 3 large eggs
  • 1 cup millet flour
  • 3 cups brown rice flour, or more, as needed
  • 2 TBS molasses
  • 2 TBS ground flax seed
  • 2 TBS extra virgin olive oil
  • 2 tsp AIM traditional BarleyLife powder ( you can use more as you dog gets used to it)
  • ¼ cup warm water

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment,
    Batter will be moist but doesn't hold together like dough with gluten

    Batter will be moist but doesn’t hold together like dough with gluten

    beat pumpkin puree, peanut butter and eggs, molasses, flax seed, BarleyLife powder, olive oil &  warm water on medium-high until well combined, about 1 minute. Gradually add 2 1/2 cups flours at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.

  • Divide the dough into 3 equal pieces and work on 1/3 at a time.
    Divide the dough in smaller chucks for easier rolling & cutting

    Divide the dough in smaller chucks for easier rolling & cutting

    Using a rolling pin, (I use a layer of parchment paper between rolling pin & dough too) roll the dough to 1/4-inch thickness.

  • Place a sheet of parchment paper on counter top or flour area with a gluten free flour, knead the dough 3-4 times until it comes together.
  • Using cookie cutters, cut out desired
    Use your favorite cutters for fun shapes!

    Use your favorite cutters for fun shapes!

    shapes (dipping the cutters into gluten flour flour often keeps the dough from sticking)

  • Place on prepared baking sheets

    My Doggie, Copper is  waiting not-so-patiently for some of these!

    My Doggie, Copper is waiting not-so-patiently for some of these!

  • Place in oven and bake until the edges are golden brown, about 25-30 minutes.* Check every 5 minutes after 20.
  • Let cool completely.

NOTES  *Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.

Using my small dog bone cutter, this recipe made about 9 dozen (1 inch) cookies.

http://www.AimForBalance.com

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Sweet and Sour Chicken Recipe Paleo

Sweet and Sour Chicken Colorful & Delicious

Sweet and Sour Chicken, Colorful & Delicious

This recipe takes a bit of  time to prepare and cook the chicken, (about 25 minutes to prep and 20 minutes to cook)…BUT SO WORTH IT!  Serves about 4 unless you did what I did and kept nibbling on the crispy chicken pieces 🙂

  • 4 boneless skinless chicken breasts, cut into cubes
  • 1/2 cup whole grain millet flour, stone ground*
  • 1/2 cup coconut flour*
  • 1 cup almond meal/flour*
  • 4 eggs, beaten
  • 1 cup pineapple, cut into chunks ( Fresh is best, but I used canned in its’ own juice)
  • ½ cup pineapple juice (I used the no sugar added juice from the can)
  • 1 cup sweet bell pepper, chopped (I used a combination of red & green for color)
  • 1 cup sweet Vadalia onion, chopped;
  • 3 tbsp. honey; (optional) (Local is best)
  • 2 tbsp. apple cider vinegar (I use Bragg’s)
  • 2 green onions or scallions, thinly sliced
  • ¼ cup chicken stock (Try to find one with no MSG)
  • ½ cup (or so) coconut oil ( I use Wildtree Organic Coconut oil, find it at mywildtree.com/myfatherswellness)
  • Sea salt and freshly ground black pepper

Preparation

  • In a bowl, combine the flours and season with salt and pepper to taste.
  • Dip each chicken cube in the beaten eggs; then coat with the flour mixture.
  • Heat half or 1/4 cup of coconut oil in a large skillet placed over  a medium heat.
  • Cook the chicken until brown.  Work in batches and do not over crowd your pan.  You will have to add more coconut oil as you go. Takes about 10 minutes or until cooked through, turn so chicken is browned on all sides.
  • So golden & delicious...I could not resist eating a few!

    So golden & delicious…I could not resist eating a few!

    Set the chicken aside and drain on paper towels.

  • Clean the skillet.
  • Heat some coconut oil again over a medium heat

 

  •  Add the bell pepper and onion, and cook for 2 minutes.
  • Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, honey (if using), and salt and pepper to taste.
  • Bring to a simmer and cook until the sauce thickens.
  •  If you want to keep your chicken crispy, after all you worked hard to get it crispy…GOOD JOB!…add the sauce individually to your chicken as you serve it
  • Otherwise…Return the chicken to the skillet.  Lightly mix to coat. Serve warm with green onions sprinkled on top.
  • If you are NOT doing Paleo, you can serve over  brown rice, or Orzo.  
  • *NOTE:  You can use any combination of nut or seed flours (or grain flours if you are not Paleo and/or do not require gluten free).  I like the subtle coconut taste.

To follow my blog or for complete recipe with step by step color photos, go to http://www.myfatherswellness.wordpress.com and click on recipes