July 7th is Chocolate Day and while most of us humans adore the decadent treat, we know that it’s no good for our four-legged family members. However, that doesn’t mean that they can’t enjoy a treat or two on this special holiday as we nibble away on our own chocolate bar. The following recipes are for candy that we believe to be safe for most dogs. However, please be cautious and consider any foods that your dog can’t tolerate or might be allergic to.
1. Apple Carrot Bits
1 cup Apple Sauce (sugar free)
1/2 cup grated Carrot (approximately one medium carrot)
1 3/4 cup Whole Wheat Flour
1/4 cup Oats
1/4 cup Wheat Germ
1. Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat
2. Mix all ingredients in a large bowl until well combined.
3. Knead dough into ball and roll onto a floured surface 1/4 inch thick and take a straight edge and score the dough horizontally and then vertically to make a grid (I used a pizza cutter). Be careful not to score the dough to completely cut through.
4. Place on prepared baking sheet and bake for 10 minutes. Cool and break into pieces, then refrigerate.
2. Puppy Pancakes
1 cup buckwheat flour
4 tablespoons corn flour
1 teaspoon baking powder
1 cup buttermilk
4 tablespoons milk
1 large egg
- Mix all ingredients in a large bowl until smooth.
- Refrigerate for 30 minutes.
- In a small saucepan, heat a small amount of butter (to coat) and cook each pancake about 1 minute on each side.
(For bone-shaped pancakes, just pour the batter into a bone-shaped cookie cutter.)
- Cool and serve. Can be frozen.
3. Blueberry Bow-Wows
2 cups 100% organic whole wheat flour (or wheat germ, or spelt, or rolled oats, or a mixture of these, etc.)
2 (4oz) jars of pureed baby food – beef, blueberry, sweet potato, chicken – whatever. Just make sure there are no onions/onion powder in it*. Avoid any with artificial preservatives (should be easy, most are just pureed veggies and water).
1. Preheat oven to 350°.
2. Mix together to form a stiff dough. If necessary, add extra flour or water as needed.
3. On a lightly floured surface, roll out dough to about a 1/4 inch thick. Use cookie cutters to cut into desired shape or a pizza cutter to make cubes.
4. Line a cookie sheet with parchment paper, place treats about 1/2 inch apart. Bake for 20 – 25 minutes. Allow to cool completely before storing in a paper bag (storing in an air-tight container will make them soft, but they’re still edible).
4. Peanut Butter, Pumpkin, and Bacon Cookies
Whole wheat flour
5 Strips of Bacon
1. Chop the bacon up super fine in your food processor so it’s easier to mix throughout the dough.
2. Combine everything into a large bowl and start kneading. Seriously. Get in there and mash and squish and knead that dough until it’s been kneaded within an inch (2.54 cm for our metric readers) of its life, or until everything is thoroughly combined.
3. Once the dough is mixed, form it into a ball and get out the rolling pin. Smack it a few times to show it who’s boss, then start rolling. You’ll want to roll it out to about 1/8th to 1/4th of an inch (0.3175 cm to 0.635 cm) thickness. Once you’ve got it flattened, break out the cookie cutters and get to cutting. You can use any shape you want. Some folks like hearts, some like stars or snowmen. Use whatever works.
4. I happened to have a bone shaped one we found somewhere for a dollar, so that’s the one I used. They’re dog treats, after all. A bone seemed best. Arrange them on a baking sheet as close together as you like. They’ll puff up a bit, but they don’t spread out, so make the most of your cookie sheet real estate and cram those suckers on there. As you go, just roll your dough scraps back into a ball, flatten it out again and continue pressing out cookies till all the dough is used. I have a couple of oddly shaped ones, but no dough was wasted in the making of these treats. Hey, that’s kind of a big deal for me!
5. Pop the treats into your oven that I completely forgot to tell you to preheat to 350 F (177 C) and bake them for 20 to 30 minutes (20 to 30 minutes. What? I’m converting units over here! Gotta be consistent.). The longer they bake, the crunchier they’ll be.
6. Once they’re cool, feed them to your no doubt drooling fur baby post haste. They’ll thank you. And then immediately beg for another. Be strong though.
5. Cran-Pumpkin Peanut Butter Cookies
1 1/2 cups of whole wheat flour
1 1/2 cups of Oatmeal flour (simply place 1 1/2 cups of regular oatmeal in the food processor and grind till fine : )
1/2 – 1 cup of dried cranberries
1 cup of pure packed pumpkin…NOT pumpkin pie in a can…pure pumpkin
2 large eggs
1/2 cup peanut butter of your choice…smooth…chunky…natural…
1/2 – 1 cup of dried cranberries (DO NOT USE RAISINS instead…they are on the DOG POISON LIST!!!)
Use a standing mixer…crack your two eggs into the mixing bowl and beat for about 1 minute…then add the packed pumpkin…mix for a minute and then add your peanut butter and beat till everything is nice and creamy. Now slowly add your flours and the dried cranberries until you get a nice thick…not too sticky…not too dry dough…one that is perfect for rolling. If the dough is a bit sticky…just add a touch more flour and if it is too dry…a little bit more peanut butter or a little bit of milk. Flour your work area and take the dough out of the bowl and put it on the floured surface…cut in half…and roll the dough to approximately 1/4″ thickness and then cut away with your favorite cookie cutter! Gather the scraps and roll them out and start cutting out shapes till all the dough is used. Line 2 cookie trays with parchment paper and load them up with the treats. You can place close together since they do not rise. Bake in a 350 oven for 30 minutes…depending on your oven a few minutes more or less. We made them crunchy and it took exactly 33 minutes. Let cool and then let the pups at them…you will be getting tons of kisses with this homemade batch of doggy baked goodness! They will last in a well-sealed container for about 10 days. If you know you are not going to use them…pack them up in freezer bags and place them in the freezer and just take them out as needed…they will last for 6 months in the freezer
6. Doggie Cinnamon Rolls
2 cups whole wheat flour
½ cup milk
2 tsp. cinnamon
¼ cup coconut oil
1 egg for wash
1 Tbsp. brown sugar (optional)
2 tsp. cinnamon
2-3 Tbsp. Cornstarch
1-2 tsp. milk or water
- Preheat oven to 350°.
- Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- Stir flour and cinnamon together.
- In separate bowl combine coconut oil, egg, and milk together.
- Mix dry and wet ingredients thoroughly with your hands until well combined.
- Flour surface well. Place dough on flour, knead 4 or 5 times. Roll dough out to a ¼” thick rectangle.
- In a separate bowl combine cinnamon filling ingredients well. Sprinkle over dough. Roll dough tightly into a log. Slice dough to ½” thickness.
- Place “cookies” on baking sheet. Whisk 1 egg, brush over the top of each cinnamon roll.
- Bake for 15-20 minutes. Allow to cool, store in refrigerator for up to 4 weeks.
Place cornstarch in a small Ziploc bag, add milk or water 1 tsp. at time until cornstarch has a thick soup consistency. Massage bag to combine well. Snip off a small corner of the bag, keeping it pinched so you control the flow; drizzle “icing” back and forth over the top of your cinnamon buns. Allow to dry and place in an airtight container in the refrigerator for a week.
7. Peanut Butter and Coconut Cookies
1 cup Almond Flour
1/4 cup all-purpose flour
1/4 cup oat meal
1/4 cup shredded coconut, unsweetened
1/2 tablespoon baking powder
1/2 cup peanut butter (natural or organic)
1/2 cup milk
1 tablespoon olive oil
1 tablespoon applesauce
- Heat oven to 350 degrees F.
- In a medium bowl, combine dry ingredients with a wooden spoon.
- Add remaining ingredients and mix well until combined.
- Knead dough into a ball.
- On a well-floured piece of waxed paper, pat dough ball out until flat, then place another piece of wax paper on top of dough and roll out to 1/4-1/2 inch thick.
- Use a cookie cutter or glass to cut out treats, place on unlined baking sheet.
Bake for 20 minutes until golden brown.
8. Sweet Potato Chews
Large sweet potatoes
Mandoline or sharp knife
Aid of your choosing for greasing the pans
Preheat oven to lowest setting; ours went all the way down to 175 degrees. Meanwhile, slice one top off sweet potatoes to make for easier balancing when slicing. Carefully cut thick lengthwise slices of the sweet potato using a sharp knife or mandoline, about 1/3 inch thick for larger chews (we went with the crinkle cut setting on our mandoline and chose to leave the skin on). Trust me, you want them thick — when dehydrating, the slices are going to lose the majority of their thickness.
Grease you baking sheets and arrange slices on flat surface of pans. Place pans on top racks inside oven and let them do their thing…for a looooong time.