DIY Deliciousness


Banana Nut Bread Bites with Carob Chips

Satisfy your dog’s sweet tooth in a healthy way with these recipes from three of our favorite local pet eateries:

Heaven Treats, from the Happy Husky Bakery, Evanston



2 cups browned ground turkey

2 cups brown rice flour

3 large eggs

¼ cup dried cranberries

½ cup steamed carrots

1 cup cooked sweet potatoes

2 tablespoons honey

1 teaspoon dried rosemary

½ teaspoon garlic powder

1 teaspoon cinnamon


– Preheat oven to 375 degrees F. Finely grind ground turkey in food processor. Take the turkey out and place dried cranberries in processor to finely grind. Remove cranberries and place carrots and sweet potatoes in the processor and puree them.

– Place all ingredients (minus one egg) in stand mixer and mix with paddle attachment until a dough forms.

– Roll the dough ¼”  thick and use your favorite cookie cutters to make treats.

– Place treats on a foil lined cookie sheet and place in oven. After 18 minutes, remove treats and brush with an egg wash. Place treats back in oven for additional 4 minutes.

– Remove and cool. Treats can be refrigerated for up to 10 days.


Banana Nut Bread Bites w/ Carob Chips, from Arrfscarf, Chicago



½ cup organic coconut flour

1/3 cup oat bran

1/3 cup unsalted peanuts, crushed

1 teaspoon cinnamon

2/3 cup fresh blueberries

1 extra-ripe banana, mashed

1 egg

1 teaspoon vanilla extract

1 teaspoon baking soda

½ cup vegan carob chips

Coconut oil, for greasing pan


– Whisk egg and combine all ingredients (minus carob chips) in a medium bowl. Place aluminum foil or parchment paper on a cookie sheet and spread a thin layer of coconut oil on it. Roll dough into tiny balls and place on the cookie sheet. Bake in oven at 350 degrees F for 15 minutes.

– Before balls cool, place a carob chip on top or melt the carob chips on very low heat and coat the bottom of the treats. Place in freezer until the carob has hardened.


Peanut Butter Bites, from Dog-a-holics, Chicago



For the cookie dough

3 tablespoons coconut oil

1/4 cup all-natural smooth peanut butter

1/4 cup honey

2 tablespoons water

1 1/2 teaspoons baking powder

2 eggs

2 cups brown rice flour

For topping off the cookie

5 ounces of carob chips

1 tablespoon coconut oil

Couple extra tablespoons of peanut butter


– In a large bowl, mix all ingredients until a firm dough forms. Dough should be stiff; if it is too sticky, mix in a small amount of flour. Knead dough on a lightly floured surface until firm.

– Roll out dough 1/2 inch thick; cut with your favorite cookie cutter. Place cookies into cupcake liners and then into a cupcake pan. Edges should crease upwards in the cupcake holder.

– Bake at 350 degrees F for 20-25 minutes. When done, cookies should be firm to the touch.

– Leave cookies for 1 hour to harden. Dollop peanut butter into the middle of the cookie. Melt down the carob chips with the coconut oil and pour over the peanut butter dollop. Let sit and harden.

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