Authors: Paris Permenter,John Bigley
The Healthy Hound Cookbook: Over 125 Easy Recipes for Healthy, Homemade Dog Food--Including Grain-Free, Paleo, and Raw Recipes! (5 page)
- Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
- In a small bowl, add water to the flaxseed to form a paste as you work on other ingredients.
- In a large bowl, combine sweet potato, egg, coconut milk, peanut butter, and coconut flour, mixing well.
- Add flax paste and continue to mix.
- Use a spoon or melon baller to scoop out 1 tablespoon of dough; drop dough onto cookie sheet. Flatten lightly with a fork. Repeat until all batter is used.
- Bake for 40–45 minutes until golden brown.
- Remove from heat and cool on a wire rack before serving or refrigerating. Refrigerate for 5 days or freeze in an airtight container for up to 6 months.
Combine the powerful nutritional punch of chia seeds with the yummy goodness of peanut butter for a treat that’s filled with antioxidants, calcium, and omega-3 fatty acids.
YIELDS: 36 (2") treats
1
1
⁄
2
cups rolled oats
1 teaspoon baking powder
2 tablespoons chia seeds
1
⁄
2
cup all-purpose or wheat flour
3
⁄
4
cup organic unsweetened peanut butter
2 eggs
1 tablespoon blackstrap molasses
1
⁄
4
cup coconut oil
- Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
- In a medium bowl, whisk oats, baking powder, chia seeds, and flour. Set aside.
- Use a mixer to combine peanut butter, eggs, molasses, and coconut oil. Gradually add dry mix to the wet mixture, and continue to mix until combined. Use a spoon or melon baller to scoop out 1 tablespoon dough; drop onto cookie sheet. Repeat until all batter is used.
- Bake for 10–15 minutes until golden brown.
- Cool completely before serving or refrigerating. Refrigerate for 5 days or freeze in an airtight container for up to 6 months.
Blueberries form the base for this snack to share with Spot—but feel free to substitute other fruits in season. The rollups make a great treat for long dog walks and can easily be torn into small pieces.
YIELDS: 5 (1
1
⁄
2
" × 6") strips
1 pound fresh or frozen blueberries
1 tablespoon lemon juice
1 tablespoon raw honey
- Preheat oven to 170°F. Line a cookie sheet with parchment paper.
- Place all ingredients in a blender and purée. Add a tablespoon of water if necessary.
- Spread mixture over parchment paper, avoiding the edges of the paper.
- Bake 6–7 hours until the rollups are no longer sticky. Remove from oven and cool completely.
- Cut into strips and refrigerate. Refrigerate for 5 days.
These treats are easy to make in a dehydrator as well! Cut parchment paper to fit your dehydrator trays, being careful to leave plenty of room for air flow. Rearrange the trays every few hours for even drying; remove from dehydrator when no longer sticky.
Traditional granola bars have too much sugar for dogs. These easy bars get their sweetness from healthy peanut butter and molasses.
YIELDS: 36 (1") squares
3
1
⁄
2
cups old-fashioned oats
1
⁄
2
teaspoon cinnamon
1 tablespoon blackstrap molasses
1 cup organic unsweetened peanut butter
1
⁄
4
cup water
1
⁄
2
cup Pumpkin Purée (see
Chapter 15
)
1
⁄
4
cup applesauce
1
⁄
4
cup honey
1
⁄
4
cup dry roasted peanuts, finely chopped
- Preheat oven to 350°F. Use nonstick cooking spray to lightly grease an 8" × 8" pan.
- Place all ingredients in a large bowl, stirring the heavy mixture until all oats are moist.
- Press the mixture into the prepared pan and bake on the center rack for 30 minutes.
- Remove from oven and cool on a wire rack. When cool, transfer to refrigerator for at least 4 hours to set.
- Cut into squares. Refrigerate for 5 days or freeze in an airtight container for up to 6 months.
Blackstrap molasses is rich with potassium and minerals; many swear by it for alleviating their dog’s symptoms of arthritis. However, avoid adding too much molasses to your dog’s diet or it can cause digestive upset.
You might try popping one of these yourself as you give your dog one! If it’s not sweet enough for your consumption, just add some peanut butter icing. For this recipe, you can use either canned pumpkin purée (but
not
pumpkin pie filling, which has spices and too much sugar) or homemade Pumpkin Purée (see
Chapter 15
).
YIELDS: 30 (2") treats
2
1
⁄
2
cups whole-wheat flour
1
⁄
2
cup pumpkin purée
1
⁄
2
cup organic unsweetened peanut butter
2 teaspoons cinnamon
1 teaspoon baking powder
1
⁄
2
cup water, as needed
- Preheat oven to 350°F. Grease two cookie sheets or line with parchment paper.
- In a medium bowl, mix all ingredients except the water, then add it sparingly (the amount of water needed will depend on the oil content in the peanut butter).
- Turn out dough on a floured surface and knead; roll out the dough to
1
⁄
4
thickness. Cut into 30 fun shapes. Place dough on prepared cookie sheets. - Bake for 20 minutes, then remove from oven and cool. Be sure to cool the treats completely before serving or refrigerating. Refrigerate for 5 days or freeze in an airtight container for up to 6 months.
Some studies have shown that cinnamon has both antioxidant and antibacterial qualities—plus it’s just plain tasty to your dog. As tempting and flavorful as spices are, though, don’t include nutmeg in your dog’s treats. It can cause both a high heart rate and hallucinations in dogs.
Autumn’s most popular berry lends a holiday feel to these treats. Cranberry has long been known for its role in preventing urinary tract infections; it’s also rich in vitamin C, fiber, manganese, and antioxidants.
YIELDS: 40 (2") treats
1 cup cranberries
2 cups whole-wheat flour
2 cups all-purpose flour
1 cup oats
1 teaspoon cinnamon
1 teaspoon baking powder
4 tablespoons (
1
⁄
4
cup) butter, melted
1 egg
1
⁄
4
cup molasses
1
⁄
2
cup water, as needed
- Preheat oven to 350°F. Grease two cookie sheets or line with parchment paper.
- Toss cranberries into a blender or food processor and chop. Mix flours, oats, cinnamon, and baking powder in a large bowl, then add the melted butter, chopped cranberries, egg, and molasses. Slowly add the water, a little bit at a time.
- Mix the dough until just combined. Turn out dough on a lightly floured surface and knead; roll out the dough to
1
⁄
4
" thickness. Use cookie cutters to cut into 40 desired shapes. - Place the treats on the cookie sheets and bake for 30 minutes.
- Cool completely before serving or refrigerating. Refrigerate for 5 days or freeze in an airtight container for up to 6 months.
Some dogs absolutely love the crunch of a treat (which also can help to clean their teeth). If you’d like to make your treats extra crunchy, at the end of baking, turn off the oven and allow the treats to cool in the oven for 3–4 hours. Slightly crack the oven door to allow any moisture to escape as the treats dry out and cool.
To make this treat a little healthier for your hound dog, we have substituted the white bread Elvis loved for wheat bread in our list of ingredients.
YIELDS: 1 serving
2 tablespoons organic unsweetened peanut butter
2 slices wheat bread
1 ripe banana, mashed
2 tablespoons bacon grease, butter, or cooking oil
- Spread the peanut butter on one slice of bread and the mashed banana on the other slice of bread. Place the halves together to assemble.
- On low heat, heat the grease (or oil or butter) in a medium skillet. Grill the sandwich until it’s golden brown, about 3 minutes on each side.
- Let the sandwich cool, then cut into small pieces with a knife or cookie cutters. (Don’t try to cut it while the sandwich is hot or the peanut butter will run out!)
- Cool before refrigerating or serving that day to your dog. (This treat can be refrigerated, but the bread will lose its crispness.) Refrigerate for up to 5 days.
Elvis loved his sandwich grilled using bacon grease, but you can substitute butter or another type of cooking oil. You can also make this on an electric nonstick grill without oil.
Don’t feed your dog pear seeds—or apple seeds, either—but the flesh of the pear makes a healthy treat. Pears are a good source of water-soluble fiber as well as vitamin C. Softer pear varieties like Bartlett are easier to digest than the crisper Asian varieties.
YIELDS: 16 (3") treats
2 cups pears, cored and chopped
2
1
⁄
2
cups whole-wheat flour
1
⁄
4
cup water
1 tablespoon baking powder
3 tablespoons molasses
- Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
- Mix all ingredients in a large bowl. The result is a very sticky, heavy dough. Turn out dough on a lightly floured surface and knead; roll out the dough to about
1
⁄
4
" thickness. Cut dough into 16 squares. - Place the biscuits on cookie sheet.
- Bake for 30 minutes (the bottom of the biscuits should be golden brown when done), then cool the biscuits completely before refrigerating or serving. Refrigerate for up to 5 days or freeze in an airtight container for up to 6 months.
Did you know that pear wood is often used for kitchen spoons and stirrers because it won’t add any flavor or color to the food? It also stands up to repeated washing and drying in the kitchen.
This recipe—which will fill your kitchen with the scent of fresh-baked cookies—is one of our dogs’ favorites. If you want to decorate the treats with icing for a special event, purée the carrots for a smoother texture.
YIELDS: 24 (2") treats
1 cup whole-wheat flour
1 cup all-purpose flour
1 cup multigrain cereal or bran flakes, crushed
2 tablespoons baking powder
1
⁄
2
cup shredded carrots
2 tablespoons olive oil
1 tablespoon blackstrap molasses
1 cup organic unsweetened peanut butter (creamy or crunchy)
1
⁄
2
cup water
- Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
- Mix dry ingredients in a large bowl, then add carrots, olive oil, molasses, and peanut butter, adding water a little at a time. The amount of water you’ll need will vary based on the oil in the peanut butter.
- Turn out dough on a lightly floured surface and knead; roll out the dough to
1
⁄
4
" thickness. Cut into 24 shapes with a cookie cutter. - Place the treats on the cookie sheet.
- Bake for 30 minutes or until golden brown.
- After baking the bones until browned on both sides, remove from the oven, set them out on a wire rack, and let them cool completely to make them crisper. Refrigerate for 5 days or freeze in an airtight container for up to 6 months.
