Hi guys! I know it’s kind of annoying when bloggers say they’ve been too busy to post often, so I’ll skip that part and simply thank you for your ongoing support! Enjoy these beauties!
2 cups dark rye flour (or spelt, whole wheat)
1/2 cup carob powder
1/2 cup water
2 TBS (preferably natural smooth peanut butter
2 TBS honey
1.5 TBS melted coconut oil
1/4 cup plain greek yogurt
2 TBS peanut butter
Water to thin
*coconut oil optional
First you need to make some biscuit dough. Put everything into a stand mixer and let it do the work for you. First, 2 cups of dark rye flour. You could also use spelt or whole wheat. Then a half cup of carob powder. Carob is a “superfood” – it helps to regulate the digestion process, while serving as a natural anti-allergic, antiseptic, and anti-bacterial agent. (I’m sure I don’t need to mention NEVER to replace carob with cocoa powder, right?!) Next, add a teaspoon of cinnamon. Add 1/2 cup of water, 1½ tablespoons of melted coconut oil, 2 tablespoons of honey, 2 Tablespoons of smooth peanut butter, and one egg.
This is a wet dough, which means it will roll out nicely. You just need to be liberal with the flour on the counter but don’t get too much on top as you want the dark look of the outer cookie. Roll them out. You want these to be between ¼ inch to a ½ inch thick. I used a circle shaped cookie cutter, you could use a small glass or bowl to make your circles.
Preheat your oven to 300 degrees. These will bake for 15-20 minutes.
Now for the fun part. This is not difficult, but requires some patience. First, you need to melt the carob chips in either a double boiler, the microwave, or a fondue pot. A half a cup should do it. While that’s melting, make the peanut butter yogurt icing. Simply take a 1/4 cup of peanut butter and mix with 1/4 cup greek yogurt.
You need a large piece of parchment paper for your cookies to dry on. You can plop the icing on one side of the cookie with a spoon but not right to the edge because when you close it, it will squish out a bit and you don’t want it dripping over the edge. Then put the cookie lid on top to make your sandwich!
Check carob chips. They are a bit thick to dip and drizzle, so you need to thin out with a bit of water and some coconut oil if you like. You don’t have to add the coconut oil, I just love the health benefits and it adds a bit more shine to the dip. Add until you get the right consistency to drizzle.
Put the melted carob into a pastry bag or if you’re like me, a sandwich bag with the corner snipped off! Drizzle on the cannoli and bone cream sandwiches.
Enjoy and FYI your dogs might not be the only ones who appreciate these
Twist N’ Licks.
I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.