What better way for you to show your furry loved ones that you care than with some yummy Christmas-inspired dog treats? We’re confident that your pup will be begging before they even come out of the oven!
2 cups wheat flour
1 1/2 cup chicken stock
1 cup rolled oats
1 cup of lentils prepared following package directions and drained
1/2 fresh cranberries chopped
1/3 cup celery diced
Set your oven to 400 degrees F. Whisk all your ingredients well in a large mixing bowl. Add more liquid if the mixture is too crumbly. Roll out the dough on a floured surface and use a cookie cutter to cut into the desired shapes. Place on a greased baking sheet and bake on the top rack for 50 minutes. Store in a tightly-closed container in the fridge for up to 5 days.
2 cups fresh sweet potato puree
1/2 cup oats
3 cups whole wheat flour
3 tbsp of all-natural peanut butter
Use a vegetable peeler to remove the sweet potatoes' skin, then chop them into 1-inch cubes. Place the potatoes in boiling water and let them cook for 15 to 20 minutes on a low boil. Remove the water from the pot and transfer cooked potatoes to a blender. Blend the potatoes until the mixture reaches a smooth consistency.
Mix the dry ingredients in a medium-sized bowl and let sit. Then, take a different bowl and mix the wet ingredients. Gently fold the wet mixture into the dry ingredients until thoroughly combined. Sprinkle some flour on a clean work surface and roll the dough out until it's ¼ of an inch thick. You may need to put some flour on your hands, pin, and cookie cutters when doing this since the dough tends to stick. Bake at 350 degrees for half an hour. Let cool, then enjoy!
3 large eggs
1 chicken bouillon cube
3 cups all-purpose flour (plus additional for dusting your surface)
1/2 tsp baking powder
2 tsp red food coloring
1/2 cup nonfat powdered milk
1 cup water
Combine all your dry ingredients in a large mixing bowl. In a separate container, dissolve the chicken bouillon in 1 cup of warm (not hot) water — you may need to mix for the cube to dissolve fully. Crack two eggs into the bouillon broth and continue to whisk. Create a hole in the dry mixture, and pour your liquid inside. Using your hands, fold the mixture until it becomes a dough (about 3 minutes). Add more liquid or flour if the mix is too wet or too dry.
Once you’ve formed a solid mound, halve the dough into two balls. Put the food coloring into one ball and knead until the ball is a uniform color. You may want to wear gloves since this step can stain your hands. Place the dough balls in the freezer to chill for half an hour. After the time is up, heat your oven to 350 degrees.
Take a tablespoon of the uncolored dough and roll it into a pencil shape; continue until you have no more dough. Do the same with the colored dough. Wrap the colored dough around the uncolored strips to mimic a candy cane. Place your candy canes on a parchment-lined baking sheet.
Crack your remaining egg into a bowl and mix well. Brush each “candy cane” with the egg until glistening. Cook your candy canes for 10 minutes and leave them out to cool. They will harden as they come to room temperature. Store your candy canes in the fridge for up to 5 days (or in the freezer for up to 6 months).
1 cup Greek yogurt or kefir plain and unsweetened
1 tbsp honey
10 to 12 raspberries (frozen is fine)
1/2 cup liver
1 cup oat flour
1/2 cup wheat flour or any flour your dog tolerates well
1 tbsp coconut oil
1/4 cup carob chips (dog-safe chocolate)
Blend the yogurt and honey in a food processor until combined. Quarter your raspberries and place a few pieces in each compartment in a silicone mold or cupcake tin. Drizzle the yogurt/honey mixture over the top of your raspberries, then freeze.
Set your oven to 375 degrees while you prepare the cooked portion of the cakes. Place the liver into the food processor and blend until a smooth consistency. In a separate bowl, add your wheat flour, eggs, and coconut oil, then mix the liver puree inside. Dust your surface with flour and use floured hands to knead the mixture.
Next, coat your dough with carob chips. Divide the dough into little gumball shapes and press down on each ball until you have a cookie-like shape. Place your cakes on a greased baking sheet in the oven for 20 minutes. Let the cakes cool thoroughly. Once cool, cover the top of the patty with a dab of honey and place the frozen yogurt mixture on top.
1 cup rye flour (or substitute rice flour or all-purpose flour)
¾ teaspoon baking powder
¼ cup unsweetened applesauce
2 tablespoons organic honey
3½ tablespoons olive oil (or substitute organic canola oil)
2 tablespoons organic dried cranberries, finely chopped
2 tablespoons pumpkin seeds
Preheat your oven to 350 degrees F. Mix all ingredients except the seeds and cranberries until uniform. Dust some flour on your work surface and hands and knead the dough. Flatten the dough to ¼ of an inch thick with a rolling pin and cut out your desired shapes with a floured cookie cutter. Place nuts and berries on top of each treat, then cook for 13 minutes and check to ensure they are firm. When firm and golden in color, cut the oven off and let them slowly come down to temp inside the oven with the door open. When cool, store your crunchies in an air-lock container at room temp.