Our Recipes

We love to cook in the Redmond house and we love to share.

Here are just a few of our favorite recipes!

Almond Butter, Oats, & Vegetables or Fruit

Homemade Dog Treats


  • 2 cups oats 
  • 1/2 cup almond butter
  • ½ cup vegetables or fruit soft like cooked apples, carrots, sweet potato, pumpkin or a banana


  1. Preheat oven to 250°F.
  2. If using whole oats, place them in a food processor I use a vita mixer and it takes about as long as it takes to turn it on and off and it’s done. I left some oats whole, but you can process it as much as you want. 
  3. Add almond butter and fruit or a soft vegetable and stir until the dough comes together.
  4. I combine the oats, almond butter, and fruit or vegetable in a mixer (KitchenAid)until the dough comes together. 
  5. Roll dough 1/4" thick, I like to use wax paper to cover dough and roll with rolling pin or you can use any canned food from your cupboard, to help roll out your dough if you don’t have a rolling pin.
  6. Cut out using a cookie cutter or cut into squares. 
  7. Place cookies on cookie sheets and bake at
    250° for 2 hours until the dog treats are completely dry and crispy.
  8. Once dog treats are fully dehydrated, they can be stored at room temperature. Mine sit out at room temperature for at least a month without getting moldy, but you do need to make sure to fully dehydrate them. 


I will cut the recipe in 1/2 and bake them in my toaster oven for 2 hours and they come out perfect. I also put them on parchment paper when baking and it's a quick cleanup and the wife doesn't even know that I baked. That is so not true! but she does appreciate the thoughtfulness. 

Substitutions are always a thought when I go into a recipe and this one was no different. Just beware of what our furry friends can eat is not always what we can eat. Please make sure what you choose to cook with is all perfectly safe for your pet. Also spices and other things like avocados, artificial sweeteners, etc. can be dangerous. This is just a few things so make sure what you are using are completely safe like Redmond's Peanut Free Almond Butter which is an all-natural product. Also, you should always consult your pet's vet. for a safe list of produce your pet can ingest safely.

Almond Butter Chocolate Chip
Oatmeal Muffins 

Servings 12 Muffins| Prep 10 Min| Total 30 min



  • 1 banana mashed 
  • 2 large eggs
  • 1 tablespoon honey (agave nectar, maple syrup)
  • 1/3 cup almond butter
  • 1 cup almond milk (unsweetened, vanilla, or chocolate)
  • 1 tablespoon melted coconut oil


  • 3 cups whole rolled oats
  • 1/2 cup protein powder -find it here: www.advocare.com
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup chocolate chips (dark, mini, semi-sweet)


  1. Preheat the oven to 350°F line muffin tin with coconut oil or liners.
  2. Add all dry ingredients to a large bowl and mix until combined. Set aside.
  3. In a separate bowl, whisk eggs, and then add the rest of the wet ingredients except for the coconut oil.
  4. Slowly add the dry ingredients to the wet ingredients. Mix until combined.
  5. Finally, fold melted coconut oil into the batter.
  6. Using a tablespoon scoop batter into each muffin cup, filling each about 3/4 of the way full.
    Sprinkle the top of each cup with chocolate chips.
  7. Bake oatmeal cups at 350°F for 15-17 minutes.
  8. Remove from the oven and sprinkle with sea salt.
  9. Let oatmeal cups cool for 5 minutes and then remove them from the muffin tin.

 Eat and enjoy! Refrigerate for 5 days or freeze for up to 3 months.


Almond Butter Cups


  • 2 tbsp Protein powder -find it here: www.advocare.com
  • 2 tbsp almond butter
  • 1/3 cup coconut sugar (powder sugar)
  • 1 cup Chocolate chips (dark chocolate chips)
  • sea salt - optional


  1. Start by getting a double boiler or two pans, one that fits inside another so not to burn or scorch the chocolate. You will be warming the first pan with water covering the bottom of pan. place the other pan on top with the water boiling and add your chocolate into the top pan stir occasionally.
  2. Add coconut oil in with the chocolate.
  3. Stir chocolate and coconut oil until melted.
  4. Meanwhile, line a muffin tin with liners. 
  5. In a medium bowl, mix together protein powder, almond butter, and almond milk until well combined. 
  6. Add 1 tsp of melted chocolate to the bottom of each liner. Spread it around the base. 
  7. Roll 2 tsp of almond butter dough into a flat disk and place on top of the melted chocolate base. 
  8. Cover the almond butter dough with chocolate until all of it has been used up, start with 2 tsp. 
  9. Place in freezer for approximately 20 minutes and enjoy!

Dark Chocolate Covered Pretzels


  • 1 16oz. bag dark chocolate chips 
  • 1 Tbsp. coconut oil
  • Sea salt 
  • Almond butter 


  1. Start by getting a double boiler or two pans, one that fits inside another so not to burn or scorch the chocolate. You will be warming the first pan with water covering the bottom of pan. place the other pan on top with the water boiling and add your chocolate into the top pan stir occasionally.
  2. Add coconut oil in with the chocolate.
  3. Stir chocolate and coconut oil until melted.
  4. Once melted dip your pretzels in chocolate and cover completely and then pull out and set on wax paper sprinkle with sea salt.
  5. place in freezer for a few minutes to let chocolate harden.
  6. Place on charcuterie board or whatever you like to use to serve with a small dish of Redmond’s Peanut Free x-tra crunchy almond butter to dip and enjoy!

Cookie Dough Bites


1 Jar Redmond’s Creamy Almond Butter 
1 Packet Vanilla Meal Replacement Shake 
1 Packet Salted Caramel Meal Replacement Shake 
2 Cups Whole Oats/ or Instant 
½ Cup Honey 
½ Cup Dark Chocolate Chips/ or Semi-Sweet 


1 Tbs Ground Flaxseed 
1 Tbs Chia Seeds Replace 
1 package of Chocolate meal replacement shake with Salted Caramel Meal Replacement Shake You can find all the meal replacement shakes here. www.advocare.com


1. Take a large mixing bowl and mix all ingredients together. I would use a wooden spoon to mix. I broke a plastic one at our friend's house. Sorry Lynnea! The best part is you can mix and make this in a few minutes, and everyone can help. Clean your hands and roll them up as big as you want them.

TIP: As you are mixing, if it seems to sticky add more oats. If it seems to dry add more honey. Remember these will get dryer the longer they sit. They are lucky to last the day in our house!

They are also great in vanilla or chocolate ice cream. They are also great just by themselves. Put in a resealable container like the empty almond butter jar and you would be recycling. Then just put the left over in the fridge if you have any and the family will be excited every time, they open it for a quick healthy snack on the go.

Another suggestion that tastes great!

No Bake ~
Energy Bars 

Dry Ingredients

  • ½ cup rough chopped almonds
  • ¼ cup crushed pretzel pieces
  • 1 cup rough chopped cranberries
  • 1 cup rough chopped raisins
  • 2 cups toasted rolled oats
  • 2 cups Multi Grain Cereal (example: Kashi Go Lean cereal with fiber twigs, grahams) I have used just about any cereal we like
  • ¼ cup ground flaxseed
  • ¼ cup coconut flakes
  • Wet ingredients:
  • 1 jar Redmond’s X-tra Crunchy almond butter
  • 1 cup honey
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 cup Dark Chocolate

Added Suggestions:

  • 1-2 scoops - protein powder - Advocare Body Lean
  • chai seeds
  • hemp seeds
  • sunflower seeds
  • pumpkin seeds
  • cacao nibs
  • Dates
  • Prunes
  • Apricots
  • Dried cherries
  • Any whole grain cereal can be substituted


1. Combine pretzels, cranberries, raisins, oats, cereal, flaxseed, and coconut flakes in a large bowl.

2. Combine almond butter, cinnamon, and honey in a medium sized pot. Set heat to medium heat until just bubbling 1 to 2 minutes. 

3. Add vanilla and stir until blended. 

4. Pour almond butter mixture over the dry ingredients and stir until completely mixed together. There should not be any loose pieces on the bottom of bowl.

5. Use a 9 x 13 cookie sheet & transfer mixture to cookie sheet. 

6. Press down firmly with a spatula and then cut off a 6 x 9 peace of wax paper and use to finish pressing and packing down (I like to use a small roller to get it tightly packed and even) from one corner of pan to the other. 

7. Place in freezer for a few minutes or refrigerate for 30 mins. 

8. Meanwhile melt dark chocolate in a double broiler (bottom pan with water and the top smaller pan with chocolate. To keep from scorching or burning chocolate) 

9. Once the chocolate is melted, take pan out of freezer and pour the chocolate over top. Use a small spatula to coat the entire top or you can just drizzle it if you're using a really good dark chocolate 70% coca. Then I just place the pan back in the freezer for a few more minutes.

10. Cut bars into desired sizes after chocolate has hardened. You may want to recycle and wrap bars with wax paper and place in an airtight container. 

Keep at room temp for a week. Refrigerate for 2 weeks. Freeze for a month (thaw to room temp before eating and enjoy.)

Added Suggestions:

  •  apricots 
  • dates 
  • coconut flakes
  • chai seeds 
  • sunflower seeds 
  • cocao bits 
  • Experiment and try something new each time can keep things interesting. 
  • Enjoy and have fun with it.

No Bake ~
Rice Crispy Snack



1. measure out 4 cups of crispy rice cereal into a large mixing bowl. 

2. Then heat chocolate, almond butter, coconut oil, and maple syrup in double pan boiler (one smaller pan has ingredients and set in larger pan with water). Heat just until chocolate is melted, watch closely not to overheat (mix will get hard to work with if you overheat). 

3.Then mix with crispy rice cereal in large mixing bowl until well mixed. 

4.Then take cookie sheet and spread mixture out evenly.

5.  Use a sheet of wax paper to place over mix on cookie sheet and by using your hands to spread out and then a rolling pin if you have one to pack and spread mix out across your cookie sheet. 

6. Put in freezer for 20 minutes to harden and take out and cut with butter knife to desired size.

Ohio State

Heidi Redmond's Famous Almond Butter Buckeyes

Serving 3-4 dozen


  • 1-12 oz jar of Redmond's Almond Butter
  • 1 sticks butter or margarine
  • 1/2lb of powdered sugar (add more if needed)
  • 1-12oz. bag semi-sweet chocolate chips
  • 1oz of paraffin wax (add more if needed)


1. Mix first 3 ingredients together with your hands. 

2. Adding more powdered sugar until able to roll into balls. 

3. Put on cookie sheet and refrigerate overnight or if you cannot wait. Place rolled balls on a cookie sheet and place in freezer for 30 minutes. 

4. When ready heat chocolate and wax in double pan boiler (one smaller pan has chocolate chips and set in larger pan with water). 

5. Dip balls into chocolate with a toothpick. 

They are also good without the chocolate, naked. Eat and enjoy;-)

Chickpea, Wild Rice and Kale Soup

Vegan and Gluten-free

serves 8


  • 3/4 cup Redmond's Creamy Almond Butter
  • 2tbs olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 spring fresh rosemary
  • 1tsp dried thyme
  • 3/4 cup wild rice or brown, rinsed
  • 3 ribs celery, diced
  • 3 medium carrots
  • 6 cups vegetable broth
  • 2 cans/15oz Garbanzo Beans, drained, rinsed
  • 4 cups kale, chopped
  • salt & pepper to taste


1. Heat olive oil in a large pot or dutch oven over medium heat. Saute' onion, carrots, and celery for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute' a minute more.

2. Add wild rice and broth. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add the chickpeas, and let cook for about 30 minutes, until rice is cooked.

3. Add the Redmond's Creamy Almond Butter and kale, and simmer until kale is slightly wilted, 3 to 5 more minutes. you may need to add water to thin the soup if it seems too thick. add more salt and pepper to taste and enjoy:-)



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