Wholesome and healthy Pumpkin-Peanut Butter Treats
Which dog owner does not know that? Just as you think about giving your dearest and most loyal friend doggie treats, the pup is already standing next to you and begs.
Since Max and Cooper give us such joy and gratitude, I wanted to do something special. Since I am concerned about their health and well being, I wondered if there are alternatives to store bought dog treats. So I’ve been thinking, I could bake these healthy treats myself at home at a fraction of the cost.
Our faithful canine friends Max (left) and Cooper won’t be able to help me with the baking. But I can be sure of one thing, they will sit there and stare at me from the start preparing their treats
A Testimonial to healthy anal glands in dogs: Not to get too much into details, my picky eater Cooper had gastrointestinal problems that caused anal issues. Like so many smaller breeds, he was scooting on the carpet and needed expensive chewy pills and a monthly manual expression that impacted his anal sacs. The scooting and discomfort has now stopped with my healthy and wholesome treats that he eats three times a day.
They know exactly when I am baking something for them. I always make two patches that last for about a month for our 2 dogs. I store them airtight, but they also can be frozen.
Make cut-outs and shaped treats?
I’m actually rather practical, preferring cutting squares with the Pizza roller – but who can resist shapes of Dog bones, Santas, or Valentine hearts? So please go ahead! I certainly tried and found that it’s more for the patient soul. Handling sticky dough and fidgety shapes would put home bakers to their limits.
After doing some research, I have put together this healthy and wholesome dog Pumpkin-Peanut Butter dog treat recipe for you.
Healthy Pumpkin-Peanut Butter Dog Treats
- 3 eggs
- 1 cup canned Pumpkin (or cooked carrots, sweet potato)
- 3 tbsp peanut butter (I use Jif)
- Pinch of salt
- 1 tsp. of ground cinnamon
- 1 tbsp flax seeds
- 2 tbsp steel oats, soaked in hot water
- 2 ½ cups whole wheat flour
I make two patches that last for about a month. I store them airtight, but also can be frozen.
- Preheat oven to 365 F or 330 F convection
- Whisk together all ingredients, add flour slow at last.
- Add water if needed.
- Knead to a workable dough, it should be dry and stiff.
- Rest in in the refrigerator for 30 min. for easier handling.
- Spread some flour on a work surface.
- Roll the dough 1/4 inch thick.
- Cut out shapes with a cookie cutter or squares with a pizza roller.
- Bake 365 F or 335 F convection for 35 to 40 minutes
- Remove from oven and let completely cool on baking rack for about an hour two. It has to have a crispy and dry, like a cracker consistency.
You can store up to 2 month in airtight container