Feel like whipping up something special and homemade in the kitchen for your 4-legged friend?
Here's some great recipes to get you started. We hope they enjoy these!
Doggy Peanut Butter Pumpkin Treats:
1 cup pumpkin puree
1/2 cup oats (optional if your dog is on a grain free diet, sub an extra 1/4 cup grain free flour)
3 cups whole wheat flour, brown rice flour, or gluten free flour
3 tablespoons of all natural peanut butter (be sure there's no Xylitol listed in the ingredients!)
1/2 teaspoon cinnamon (optional)
1. Preheat oven to 180°C.
2. In small bowl, stir together the flour, oats, and cinnamon.
3. In a separate large bowl, whisk together the eggs, pumpkin and peanut butter until combined. Stir wet ingredients into dry.
4. Pour onto a floured surface and roll dough out to 1/2 thick. Cut out using cookie cutter.
5. The dough will be a little sticky, a dusting of flour for your hands and the rolling pin will help! Bake for 30 to 35 minutes until golden brown.
6. Place on cooling racks and let cool thoroughly. They will harden as they cool.
Peppermint Christmas Dog Treat Recipe
Makes about 25 medium-sized cookies
3 cups whole wheat flour
1 cup water
1 tsp molasses
2 Tbs peanut butter
2 Tbs olive oil
1 tsp peppermint extract
1. Preheat oven to 180°C.
2. In a large bowl, mix flour, molasses, peanut butter, water, olive oil and peppermint extract until smooth.
3. Kneed flour on a floured surface and roll out to ¼ inch thickness. Cut with festive cookie cutters and place on non-stick cookie sheets.
4. Bake for 30 minutes. Cool on wire rack. Store treats in a sealed container and refrigerate or freeze.
Doggy Gingerbread Cookies
1 and 1/4 Cups Water
1/4 Cup Olive Oil
1/2 Cup Molasses
2 Tablespoons Honey
3 Cups Organic Whole Wheat Flour
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1 Tablespoon finely chopped Fresh Ginger
1. Get two large bowls. In one bowl combine the water, olive oil, molasses and honey. In the second bowl combine the flour, cinnamon, cloves and finely chopped ginger.
2. Fold the dry ingredients into the wet. Mix until all are combined.
3. Divide the dough into two, wrap and refrigerate for minimum 3.5 hours.
4. Once chilled, remove dough from fridge and roll out dough to 1/4 inch thickness (less than a centimetre).
5. Pre-heat oven to 180 C.
6. Use your Gingerbread Cookie Cutter to cut out the biscuits. Place on baking tray. Bake for 10-15 minutes.
Frozen Banana Bites
1 1/2 cups watermelon*
1 cup pineapple*
* You can substitute the fruit in this recipe with any other dog-safe unsweetened fruit or veggie puree or yoghurt.
Silicone mini muffin pan (or use ice cube trays)
Small cookie sheet or cutting board to help move the silicone mold
Flat space in the freezer for your mold
Blender or food processor
1. First, make sure there’s room in the freezer for you to set the silicone mold or ice cube tray down flat.
2. Puree a cup and a half of watermelon and set aside.
3. Puree a cup of pineapple and set aside.
4. Slice the banana into 24 pieces.
5. Place silicone mold onto cookie sheet.
6. Place one banana slice in each well.
7. Top each banana slice with 2 tablespoons of watermelon puree.
8. Top off each mold well with a layer of pineapple puree.
9. Gently slide mold into the freezer and freeze for 4 hours.
10. Leftover pops can be taken out of the mold and put into a more compact container like a plastic bag.
Peanut Butter + Jam Freezies
Easy peasy recipe!
Blend strawberries with a splash of water, pour into an ice tray, freeze, then spread with peanut butter. A guaranteed canine crowd pleaser.
Tuna Cat Treats
Makes 30-40 cat treats
150g canned tuna, in oil
1 cup rice or oat flour
1 tbsp dried catnip
Extra olive oil
Preheat your oven to 175˚C, or 160˚C if you have a fan-forced oven.
Combine drained tuna, rice or oat flour, egg and catnip in a bowl, and mix thoroughly with a fork until combined. The mixture should hold together but not be excessively sticky. If the mixture is too dry, you can add a little extra olive oil as required.
Roll the dough into ½ teaspoon sized balls and place on a lined biscuit tray, flatten slightly with the back of a spoon.
Place the treats into the oven and bake for 10-12 minutes until they are dry and slightly golden on top.
Allow to cool completely and place in an airtight container. The treats can be stored in the fridge for approximately 7-10 days.