Just in time for the holidays, you can make a yummy treat for your dog! I will include recipe items for dogs with gluten allergies.
- 3 cups whole wheat flour (about 2 1/2 -3 cups of rice flour for dogs with allergies)
- ½ cup powdered milk (most powdered milk is gluten free, but check the label just in case)
- 1 cup chicken broth (some broth contains wheat, so make sure you read the label, and make sure it is gluten free, or if you cook chicken for yourself, you can save the broth from cooking it).
- 2 large eggs (set one aside for egg wash)
- 1 tsp. Peppermint oil
- red food coloring (optional)
- Whisk all your wet ingredients together until well combined.
- Add dry ingredients, one at a time, stirring between each addition to incorporate.
- Knead dough on floured surface for 2-3 minutes.
- Divide dough in half, make a well in one half and add the peppermint and food coloring-working it in and adding food coloring until desired color is reached.
- Place both dough rolls back into bowl, cover, and refrigerate for 1 hour to firm dough.
- Preheat oven to 350F.
- Cover a cookie sheet in foil and spray with nonstick cooking spray.
- Whisk egg for wash in a small bowl.
- Remove dough from refrigerator, break each dough color up into an equal number of pieces- about a Tbsp. or so in size-depending on the size of the recipient.
- Roll each ball into a small snake-like shape.
- .Work on a long sheet of wax paper creating candy canes to prevent sticking- dough will still be somewhat sticky and that is normal.
- Twist one of each color together and bend the end to create a hook shape.
- Place your “Candy Cane” on the foil lined baking sheet.
- Brush each with egg wash.
- Bake for 10-12 minutes.
- Cool completely and store in an airtight container. Keep in fridge for a week and if there are leftovers, freeze them in freezer bags for up to six months.
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.
Have any leftover pumpkin? Here is a great recipe for some yummy treats for your dog!
- 1 Cup Fresh Pumpkin
- 1 and ½ Cups Rice Flour
- 1 Tablespoon Cinnamon
- ½ Tablespoon Freshly Ground Ginger
- 1 Free Range Egg
- 1 Cup Honey (if you are worried about using honey, you can use less or omit if need be)
- 1 Cup Vegetable Oil
1. Preheat oven to 350 degrees Fahrenheit. Line a flat baking tray with baking paper.
2. Peel and dice pumpkin into cubes and bring to boil in saucepan of water. Drain pumpkin and allow to cool. Puree in blender or food processor (or if you want to be old school, mash your pumpkin to a fine puree). Chill in refrigerator.
3. Combine flour, cinnamon and ginger in bowl and mix well.
4. Combine egg, honey and vegetable oil in large bowl and whisk until well combined.
5. Add the chilled pumpkin puree to the wet ingredients and whisk until well combined.
6. Slowly add the dry ingredients to the wet, whisking well until all ingredients are combined.
7. With teaspoons, spoon the batter onto the lined tray spacing about one inch apart to make mini cake patties.
8. Bake for 15 minutes. To test, insert a toothpick into the cake. If it comes out clean, the cake is ready and can be removed from the oven. Allow cakes to cool and serve.
Makes approximately 30 pumpkin dog treats. Freeze any leftovers not consumed within several days.
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 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.
Your dog can participate in the weekend 4th of July festivities (if you live in the USA, if not, your dog will still love these frozen yogurt bones).
- 1/2 cup to a cup of plain yogurt
- 1/2 cup to a cup strawberries (you can use frozen)
- 1/2 cup to a cup blueberries (you can use frozen)
1. Thaw your berries if you’re using frozen ones.
2. Puree the berries with a blender, or even your fork and some effort will do it if they’re from frozen, because they’re so soft. You can even use a potato masher if you have one handy.
3. Layer them into your mold (one layer of strawberries, one layer of yogurt, one layer of blueberries). You can use a silicone bone mold, or you could even use muffin tins. Freeze each layer for an hour. Keep adding layers and freezing for one hour, until the mold is full, making sure your top layer a blueberry layer. freeze for at least five hours.
4. When ready to serve, thaw slightly and serve. You can make double or triple recipes, depending how many you want to make and how many dogs you have.
These treats are very simple to make and are sure to make your dog beg for more! Remember to feed in moderation.
- 1 Pound ground turkey
- 3/4 Cup cooked brown rice
- 3/4 Cup cooked broccoli, chopped
- 1/2 Teaspoon finely chopped oregano
1.Mix together all the ingredients in a bowl.
2.Roll into large meatballs, there should be enough for between 10-20. All depends on the size of your dog.
3. Fry them in a pan with butter on medium heat until done.
Store in refrigerator for up to one week, freeze any leftovers.
This is a great, cool treat for your doggies. One thing to mention, use Greek yogurt for a layer on the bottom, to make them easier to manage and give a thicker texture. (It does not freeze as well as the regular yogurt, so if you want them to be hard frozen do not use any Greek yogurt). You don’t have to use a bone shaped cookie cutter, anything will do, but the bone shape makes it cute for your dog. This recipe makes one dog bone treat, so if you want to make more, double or triple the recipe.
- ~1 tablespoon of Greek Yogurt
- ~1 tablespoon of Plain Yogurt
- ~2 teaspoon of fresh blackberries juice (=3 pieces of blackberries)
- 4 x-small pieces of strawberries
- 1 teaspoon of oats (you can use organic, gluten free oats for those dogs with allergies.)
Use a Bone cookie cutter as a mold. Place it on a flat surface. I used a plate.
1. Pour into the mold ~ 1 tablespoon of Greek yogurt.* Freeze it for about an hour. (or more depending on how hard you might want to try to make the treat. Remember, it does not freeze as well as the regular yogurt, so you might just want to use regular yogurt for the whole recipe).
2. Pour ~2 teaspoons of the fresh blackberries juice. Smashed blackberries can be added too. Freeze it for about 20 to 30 minutes.
3. Place little pieces of strawberries.
4. Pour ~1 tablespoon of plain yogurt. Freeze it for 20 minutes.
5. Place the oats on top. Freeze it for another 10-15 minutes.
You can cut this up into four pieces and give as a treat throughout the day. Remember to feed in moderation, and hopefully your pup will enjoy!