Here are just a few of our favorite recipes!
Almond Butter, Oats, & Vegetables or Fruit
Homemade Dog Treats
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.
Servings 12 Muffins| Prep 10 Min| Total 30 min
Eat and enjoy! Refrigerate for 5 days or freeze for up to 3 months.
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!
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.)
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.
Heidi Redmond's Famous Almond Butter Buckeyes
Serving 3-4 dozen
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;-)
Vegan and Gluten-free
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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