Dog Treat Recipes

Easy Cheesy Puffs

2 cups flour (I use rice flour)
6oz whipped cream cheese (I use Philadelphia)
3/4 cup water
1/4 cup honey
1tsp vanilla extract
1/4 cup vegetable oil

In a food processor whizz up the cream cheese and then add other ingredients. Pour into container and cook at 350deg for 12-15 mins. Cut into bite sized training treats.

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Bacon-Flavored Dog Biscuits

Original recipe makes 25 servings

2 eggs
1 cup milk
1/2 cup water
1 teaspoon salt
10 tablespoons bacon fat, melted
5 cups whole wheat flour

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet.
Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator.

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Quick as a flash Tuna Bread

1 tin of tuna in oil (if you have brine, drain it and add some oil or water to the mix)
80g plain flour
1 egg
Sprinkle of garlic powder

Put the tuna, garlic powder and egg in a bowl, mix with a spoon. Then add the flour gradually until it all binds together (add less or more flour as you need).
Pour onto a microwaveable plate and put in the microwave for 4 minutes, turn onto a wire rack to cool and cut into small training sized cubes.
NB: The Tuna in this recipe can be changed to Salmon, but please be very careful to make sure you remove all the bones.

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Liver Cake

1.5 lb Liver (any)
8 Tbsp milk
6 Heaped Tbsp plain flour
2 eggs

Put all of the above ingredients in a food processor (in my case, a large liquidiser) & mix until smooth (cutting up the liver makes it easier).pour into greased & floured swiss roll tin or anything similar & cook on Mark 6 or electric equivalent for 15 mins. cut into squares while still slightly warm, keep some in the fridge & the rest in the freezer (suggestion)

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12 Apple & Cheddar Pupcakes

1½ cups all-purpose flour
¼ cup traditional rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ cup applesauce
½ cup water
¼ cup vegetable oil
2 tablespoons honey
2 eggs
1 apple, peeled, cored and minced
1 cup grated cheddar cheese

Preheat oven to 400 degrees F. Line muffin tins with paper liners.
In a large bowl whisk together the flour, oats, baking powder and baking soda. In a medium bowl, whisk together the applesauce, water, oil, honey and eggs, then stir in the apple and cheese. Add the wet ingredients to the flour mixture and stir until just barely blended.
Spoon the batter into the muffin tins, filling almost full (you may have a couple spoonfuls of batter leftover). Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tins for a few minutes and then remove to a cooling rack to cool completely.

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Apple-Cheddar Dog Biscuits

2 cups barley flour
1/2 cup old-fashioned oatmeal
1/3 cup shredded cheddar
1/4 cup grated Parmesan cheese
1/3 cup unsweetened applesauce
2 tablespoons olive oil

Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits.
Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm.
Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks.

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 Oat & Peanut Crunchies 

3 tbs unsalted peanut butter
1 egg
1 cup flour
1/2 cup porridge oats
1 tsp olive oil
1/2 cup water

Put peanut butter, egg & flour into food processor, pulse till mixture resembles breadcrumbs,stir through oats, gradually add olive oil & water till mixture binds to slightly crumbly dough.
Roll out on floured surface to about 1/4 inch thick, cut into biscuits or fingers place on baking tray,
bake in centre of oven preheated to 180C (gas mark 4) for 20 – 25 mins.
Cool on wire rack and store in airtight container.

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Cheesy bites

100g oats
60g wholemeal flour (I used bread flour)
100G grated cheddar or similar cheese
40g grated parmesan or similar
1 tbs olive oil
100-150ml water

preheat oven to 180C
mix dry ingredients in bowl, add oil & stir, add enough water to make a soft dough.
turn it out onto a f loured surface and roll it out to about 1/4 inch thick ( I use Mary Berry’s trick of covering dough with cling film to stop it sticking to the rolling pin),
cut into shapes or biscuits, bake in centre oven for 25-30 mins till beginning to turn gold.

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GLUTEN FREE RECIPES

Homemade Peanut Butter and Banana Dog Treats

1 banana, peeled
1 cup oat flour
2/3 cup rolled oats
1/2 cup dried parsley
3 tablespoons peanut butter
1 egg, beaten

Preheat oven to 300°F. Put banana in a large bowl and use a spoon or potato masher to mash it thoroughly. Add oat flour, oats, parsley, peanut butter and egg and stir well to combine. Set aside for 5 minutes.
Roll mixture into 24 balls, using about 1 tablespoon dough for each; transfer to a large parchment paper-lined baking sheet as done. Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2- to 2-inch) coin. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.
Storage note: It’s best to store these in an airtight container in the refrigerator. Or, freeze them to give to your pal later; just be sure to thaw the treats before handing them out.

The parsley in these treats makes them a secret breath freshener for your pooch; substitute dried mint for half of the parsley, if you like. Don’t hesitate to adjust the size of the treats to accommodate very small or very large dogs, baking them a few minutes less or a few minutes more, as needed.

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 Sweet Potato Chicken Biscuits (Wheat Free)

Give your sensitive doggy a tasty treat with these wheat-free sweet potato chicken biscuits. Your doggy and his stomach will thank you. Woof!

2 medium Sweet Potatoes, cooked and mashed
1 Chicken Breast, cooked and shredded
1/2 cup White Rice Flour
1/2 teaspoon Cinnamon
1 cup Oat Flour
1/2 teaspoon Honey

Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl mix all ingredients one at a time, kneading well after each addition.
Once dough is well mixed roll dough into 1/2 inch balls and place them 2 inches apart onto the prepared baking sheet. Flatten with the flour dusted back of a spoon or bottom of a glass.
Bake for 15 minutes, or until browned at the edges. Cool and refrigerate.Makes 3 to 4 dozen rounds

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