These are great stocking stuffers for your dog. I have included ingredients for a gluten free recipe for those dogs with allergies. Enjoy!
- 1 medium banana, peeled
- 1 cup whole wheat flour (or try 3/4 to 1 cup of rice flour, or 3/4 to 1 cup of almond flour)
- 2/3 cup rolled oats (if your dog has allergies, Bob’s Red Mill has a gluten free version of rolled oats)
- 1/2 cup dried parsley
- 3 T creamy peanut butter
- 1 egg, beaten
1. Preheat oven to 300F. Mash banana in large bowl. Add all additional ingredients and mix well. Let sit for 5 minutes.
2. Roll out mixture to desired thickness and cut with cookie cutters. Bake on parchment lined-baking sheets for 40-45 minutes.
3. Let cool completely, and then enjoy!
Keep in airtight container in fridge for one week and freeze any left overs. Depending on what size cookie cutters you use and the thickness of the dough you want, this recipe can yield 1-3 dozen treats. Remember to feed in moderation.
Here is a yummy treat your dog is sure to love, best of all, it is gluten free!
- 2 Cups oat flour
- 1 Cup cooked butternut squash
- 1/2 Cup applesauce (try to buy unsweetened)
- 1 egg
- 2 Tablespoon maple syrup (some people do not like giving their dogs extra sugar, so if you want to omit this, you can)
- 1 Teaspoon vanilla extract
- 1 1/2 Teaspoon ground cinnamon
- ¼ Teaspoon sea salt (if you don’t have sea salt, you can always try regular table salt.)
1. In large bowl thoroughly mix all ingredients and preheat oven to 350F.
2. Drop by teaspoonfuls onto paper lined cookie sheet. These can be placed close together since they wont expand. Lightly sprinkle cinnamon on top of each cookie.
3. Bake for 20 minutes or until lightly browned.
4. Remove from the oven to a baker’s rack and let cool.
You can feed these with their regular meal or as a treat. Keep in airtight container in fridge and after one week, freeze any leftovers. They should keep for about 2 months in the freezer.
These treats are not real dog bones, but homemade with a yogurt topping.
For the Bones
- 2 ½ cups non-bleached flour (or try two cups of rice flour for a gluten free option)
- 1 Egg
- 1 cup of water
- 1 chicken bouillon (if you are looking for a gluten free recipe, make sure the bouillon has no gluten in it)
For the Icing
- 1 cup non-fat plain yogurt (gluten free for dogs with gluten allergies)
- 1/2 cup water
1. Pre-heat oven to 350 degrees and spray the cookie pan lightly to prevent the bones from sticking.
2. Mix all of the ingredients together and knead dough until it forms a ball.
3. Take a small piece of dough and roll until it looks like a 6″ round line of dough, about the thickness of a marker.
4. Place the dough in the bone shaped cookie pan and press it into the shape of the bone.
5. Bake for 30 minutes.
6. Take out of the oven and allow the bones to cool. Don’t you just love the cracks? They make them look like real skeleton bones!
7. Mix 1 cup of non-fat plain yogurt with about ½ cup water. Mix well so that there are no lumps.
8. Place the cooled bones into the bowl with the yougurt “dip” and cover the entire bone.
9. Place the “dipped” bone on to wax paper.
10. Place bones in freezer until the yogurt dip is frozen. They were hard in about an hour.
Halloween is just around the corner and we don’t want to forget about our furry friends. Here is a treat your dogs should love!
- 2 eggs
- 1/2 Cup Blueberries
- 2 Tablespoons powdered Milk
- 2 Cups Wheat Flour (for gluten free, you can use about 1 3/4 cups rice flour)
- 2 Cups Cream Cheese
- 1/2 Cup approximately of blueberry juice
- 2 Tablespoons Honey
1. Preheat oven to 350 degrees.
2. Puree blueberries in a blender and combine all ingredients in a large bowl until well mixed. Knead dough into ball and roll onto a floured surface 1/4 inch thick and cut with cookie cutter of your choice (or try to cut out bats using a knife). Bake on a lightly greased cookie sheet for 20 to 30 minutes until slightly browned.
3. Cool before serving and refrigerate.
Beat cream cheese and honey together until fluffy, add juice from blueberries for blue tint color. Spread on cookies.
Here is a great treat for your hungry pooches out there!
- 1 medium sweet potato
- 1/4 cup whole wheat all-purpose flour (or you can use about 1/4 cup rice flour for a gluten free version)
- 1/4 cup water (adjust measurement according to size of potato used)
- Mini-cupcake pan and mini-cupcake skirts
- Some parsley (if you want to add something to freshen your dog’s breath, totally optional)
1. Wash, peel and dice sweet potato; although you can leave the skins on if desired.
2. Steam sweet potato until it is nice and soft, even a little mushy.
3. Mash sweet potato in a bowl with a fork.
4. Mix in flour, parsley and water at the same time to achieve a thick paste.
5. Scoop mixture into mini-cupcake skirts and bake for 40 minutes at 350 until crisp and golden.
6. Allow to cool then treat your pup!
Here is a great recipe for some yummy treats for your favorite doggies out there:
- 1 Cup Whole Wheat Flour (or for gluten free, use about 3/4 to 1 cup of rice flour)
- ½ Tablespoon Baking Powder (If you are doing a gluten free recipe, make sure to read the label to see that this is gluten free)
- ½ Cup Peanut Butter (I use all natural, no sugar added)
- ¼ Cup Unsweetened Applesauce
- ½ Cup Non-Dairy Milk (I use unsweetened, plain almond milk)
- ¼ Cup Chopped Fresh Parsley, loosely packed (optional)
- Preheat the oven to 375 F.
- Line a baking sheet with parchment paper (or lightly grease). Set aside.
- In a large bowl, combine peanut butter, applesauce, and non-dairy milk. Sift in flour and baking powder and mix well. Fold in fresh parsley (if using).
- Using a cookie dough scoop or heaping tablespoons, spoon dough onto baking sheet. Lightly flatten dough with a spatula.
- Bake for 20 minutes, until lightly browned.
- Remove from oven and cool on a wire rack. Store in an airtight container in the fridge or freezer.
Makes about 14-16 treats, depending on the size you make them.
Here is a great treat that can help beat the heat!
- Plain Yogurt
- Mashed Sweet Potato (Cooked of course)
- Honey (optional)
*There are no real measurements because it will all depend on what kind of molds you use. If you can find silicone dog bone molds, this recipe works best with those.
1. Pour some yogurt in the mold, Freeze it for an hour. (Make a bottom layer, but make it thick enough to hold the sweet potato on top of it, as you will only be adding one more layer of yogurt. I usually fill up the mold to almost half way filled.)
2. Add the mashed sweet potato on top of the frozen yogurt.
(Optional: for a creamy texture sweet potato, place the sweet potato in a blender first)
3. Add another layer of yogurt. Freeze it for an hour (or longer).
These can stay in the freezer for several weeks to one month. Feed in moderation.
This is a great recipe for augmenting the food you feed to your dog. Make sure to take into account your dog’s weight and activity level and feed accordingly:
- 1 cup brown rice
- 2 cups water
- 1/2 lb. green beans, broken into segments
- 1 medium sweet potato, raw, cut into medium-sized chunks (leave skin on)
- 3 carrots, sliced into about 1″ thick rounds
- 2 boneless chicken breasts (with or without skin)
1. Put all ingredients into the crockpot in the order given (layer, don’t mix).
2. Cook on low for about 8 hours, on high for about 5 hours.
3. When done, stir, breaking up the chicken into small pieces. Everything will be quite soft.
4. Let cool and serve; can be used with a quality kibble or by itself, in a serving size appropriate for your dog’s weight and activity level.
Refrigerate unused portion; keeps up to three days.
Substitutions are allowed! For vegetables, try broccoli florets, zucchini, spinach or any of several types of squash. For the protein source, beef cubes, turkey or lamb also work. Use organic ingredients if possible.
These treats are great and can’t be beat in the heat! Also, humans can try them as there isn’t anything in them that we cannot eat.
- 2 Cups plain yogurt (your choice of fat %)
- 1/2 Cup chunky peanut butter
- 1 Tablespoon carob powder (CANNOT be substituted with chocolate)
- 1 Teaspoon cinnamon
- 12 small paper cups
1. Mix ingredients in a large bowl. Divide evenly into 12 cups (approx. 1/4 cup each).
2. Put into the freezer for at least 3 hours. Peel off, or pop out of, paper cup. Serve.
Makes about 12 cups.