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.
The reason I called these “strawberry droolers” is because when I made them for Sasha, she drooled all over as I was making her do tricks before serving them to her. Hope your dog enjoys them as much as she does!
- 1 1/4 cups strawberries, chopped
- 1 1/2 tsp cornstarch
- 1 1/4 cup rolled oats (not instant)
- 1 1/4 cup of whole wheat flour (or about one cup of rice flour for a wheat free alternative)
- 1/2 cup unsweetened coconut flakes
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup honey
- 1/4 cup canola oil
- 1 mashed up banana
- 1 egg
- Pre-heat the oven to 375.
- Mix together the chopped strawberries with the cornstarch in a saucepan. Over medium heat, let them cook together until it reaches a jam like consistency. It should be thick but not too chunky.
- In a large mixing bowl, combine all of the dry ingredients. In a separate bowl, lightly beat the egg, then add the canola oil, honey, and mashed banana. Add this wet mixture to the dry and mix ‘er up.
- Cut a large sheet of parchment paper (about the size of a baking tray). Spread the “dough” mixture onto the parchment, then spread the strawberry jam on top evenly.
- Now, use your parchment to roll this into a log. Start by lifting the parchment (the side nearest to you) and proceed to roll the dough away from you. After each roll over, lift the parchment off and begin another roll. This is akin to rolling sushi.
- Firm it up into more of a cylindrical shape, then wrap the edges and let it cool and set a bit in the fridge for half an hour.
- Unwrap your bundle of strawberry coconut joy and place the parchment with log on a baking tray. Gently, and with a sharp knife, cut your cookie rounds. Lay your cookies out on the parchment paper. Sprinkle a little coconut on top of each cookie (coconut does wonders for a dog’s coat), and bake, uncovered, for 20 minutes.
- Serve in moderation. Store in airtight container for a week, if there are leftovers, put in freezer.