Peanut-butter-dog-treats_westmountmag

Love and Spices:
Peanut Butter Dog Treats

These biscuits will make your canine friend very happy!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, offers unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Peanut Butter Dog Treats

Peanut butter, when given in moderation and without xylitol or artificial sweeteners as they are dangerous for pets, offers several benefits for dogs. Rich in plant-based proteins, vitamins E and B, and good monounsaturated fats, it contributes to their overall health.

Preheat oven: 375 F | Baking time: 25 min | Baking time: 18 to 20 min

  • 1 1/2 cup / 135 g old-fashioned oats, ground
  • 1/2 cup / 125 g peanut butter, at room temperature
  • 1/2 cup / 120 g sweet potato, baked
  • 2 tbsp coconut oil, melted
  • 2 tbsp cold water

In a large bowl, combine the ground oats, water, melted oil, peanut butter and sweet potato until well mixed.
The batter will be thick and sticky. (You can use a stand mixer.)
Press the dough together with your hands to form a ball.
Sprinkle a handful of flour on a flat working surface and place the ball.
Knead the dough for a few minutes until smooth.
Sprinkle more flour if necessary.
Flatten with a rolling pin – the dough should be 1/2 inch thick.
Press in with a bone-shaped cookie cutter or any other shape.
Cut out the ‘bones’ and place them on a baking sheet.
Scraps of dough can be formed into a ball and re-rolled.
Bake until golden.
Transfer to a wire rack until completely cool.
Store in an airtight container for up to 2 weeks.

Images: Anne Fillion

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Monique Singer - WestmountMag.caMonique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn



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