Here’s two more dog treats recipes you can do this weekend for your adorable pooch!
(Check out Gingerbread Dog Biscuit)
Peanut Butter Pumpkin Dog Treats
recipe from: MyBakingAddiction
You’ll need:
- 1 cup pumpkin puree
- 2 eggs
- 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 Tbsp of all natural peanut butter
- 1/2 tsp cinnamon (optional)
- Preheat oven to 350 degrees F.
- In small bowl, stir together the flour, oats, and cinnamon
- In a separate large bowl, whisk together the eggs, pumpkin and peanut butter until combined. Stir wet ingredients into dry.
- Pour onto a floured surface and roll dough out to 1/2 thick. Cut out using cookie cutter. 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.
- Place on cooling racks and let cool thoroughly. They will harden as they cool.
Additional Notes:
- 1/2 tsp of salt can be added to these treats to help extend the shelf life but, it is optional.
- Cinnamon is fine to use in recipes for dogs, however do not use a pumpkin spice blend or anything that could contain nutmeg. It is toxic to dogs and even in small amounts can make them sick.
Paw Print Dog Treats
recipe from: Martha Stewart
You’ll need:
- 2 cups all-purpose flour, plus more for surface
- 1/2 cup wheat germ
- 1/2 cup brewer’s yeast
- 2 teaspoons salt
- 3 tablespoons canola oil
- 1 1/2 cups homemade or store-bought low-sodium chicken stock
Instructions:
Step 1
- Preheat oven to 400 degrees.
- Line 2 baking sheets with parchment.
- Combine flour, wheat germ, brewer’s yeast, and salt in a large bowl.
- Place canola oil in a large bowl.
- Add flour mixture to oil in 3 additions, alternating with 1 cup stock; mix until combined.
Step 2
- Knead dough on a lightly floured surface for 2 minutes (dough will be sticky).
- Roll out dough to 1/4-inch thickness.
- Cut out rounds using a 2-inch fluted cutter.
- Transfer to baking sheets.
- Make an indentation toward the bottom of 1 circle using your thumb, then press dough to make an arch of 4 small circles on top of the thumbprint using the tip of your pinky.
- Repeat with remaining rounds.
- Freeze for 15 minutes.
- Bake for 20 minutes, rotating sheets and lightly brushing with remaining 1/2 cup chicken stock halfway through.
- Turn oven off, and let stand in oven for 40 minutes.
Additional Note:
This dog treat can be stored at room temperature for up to one month.
*images credit: here & here
