Baked with love, these treats will be a surefire hit at your house this summer!
1/2 cup peanut butter
1 cup chopped fruit
2 tablespoons flax seeds
- Combine peanut butter and water and pour into the bundt pan (or any other kind of pan).
- Add the fruit and flax seeds.
- Put in the freezer and leave it there for four to six hours.
Peanut Butter Banana Yum Yums
3 cups old fashioned oats, or more, as needed
2 ripe bananas, mashed
1/4 cup peanut butter
1/4 cup coconut oil, melted
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine oats, bananas, peanut butter and coconut oil. Add an additional 2 tablespoons oats at a time just until the dough is no longer sticky.
3. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
4. Place into oven and bake until the edges are golden brown, about 10-12 minutes.*
5. Let cool completely.
*Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.
1/2 cup whole wheat flour
1 1/2 pounds beef liver, cut into pieces
1. Preheat the oven to 350 degrees F (175 degrees C). Line a 10×15 inch jellyroll pan with parchment paper.
2. Place the liver into a food processor. Pulse until finely chopped. If you have room, add the flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in the flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
3. Bake for 15 minutes in the preheated oven, or until the center is firm. Cool, and cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.
Sausage Roll Treats
1 1/2 cup grated raw potato
2/3 cup pumpkin puree (not pumpkin pie filling)
1/2 cup (or 4 oz.) sausage, low sodium
3/4 cup whole wheat flour
3 tbsp canola oil
1 egg, lightly beaten
Raw, shelled, and unsalted pumpkin seeds, optional
oven to 350° F
- Wash and dry the potatoes. Grate them with a fine grater, including the skin.
- In a medium bowl, stir the potatoes, pumpkin, and sausage. Be sure to really mix these three ingredients together as they have a tendency to clump together.
- Once thoroughly combined, add the flour, oil, and egg.
- In the bowl, knead all the ingredients until combined.
- Lightly spray a baking sheet with nonstick baking spray.
- Using a 1 inch cookie scooper, scoop and flatten each pumpkin dog cookie. Or, you can leave them in a cute little rounded cookie shape.
- If you are using the pumpkin seeds, now is the time to decorate with them.
- Bake for 25 minutes. Turn off the oven and leave them for 2 hours.
*Completely cool before serving to your dog.
Storing & Yield: Because this recipe for homemade dog treats uses sausage, you’ll want to store these in your refrigerator for up to 1 week. Keep them in the freezer for up to 4 months. The yield for this recipe, using a 1-inch cookie scooper, is 3 dozen.
Looking for quick treats that are healthy for your dog? Check out our selection of affordable, high-quality treats here.