I make the original recipe, but also have made a couple of other variations, which I will include. I also have some substitutions if your dog has food allergies! these freeze really well and stay soft even in the freezer.
(shown: pureed sweet potato, peanut butter, and brown rice flour)
Ingredients:
1 3/4 cup brown rice flour (you can use regular white flour as well, this is just a bit healthier)
1/2 cup natural peanut butter (no salt, no added anything, just peanuts!)
1 cup canned pure pumpkin (just pumpkin, not the stuff for pies!)
1. Pre-heat oven to 350 degrees.
2. Line a baking sheet with parchment paper (or skip this step, I usually do!)
3. In a large bowl, mix the peanut butter and pumpkin. Slowly add in the flour.
4. You can either roll the dough out between layers of parchment paper and then cut into shapes, or make drop cookies. I tend to roll about a teaspoon into a ball, place in the cookie sheet, then flatten it with my palm. Sometimes I roll it out and use a pizza cutter to cut into squares/rectangles.
5. Bake for 8-10 minutes.
Alternatives:
I often will make sweet potatoes or butternut squash for my family, and they make a wonderful substitution for the pumpkin, but do require some prep. A whole butternut squash goes a long way and feeds both humans and pups, and an extra sweet potato isn't expensive. I cut the vegetable into small 1" cubes, and steam them until they can be pureed with a spoon or fork. You will need 1 cup pureed.
Also, if your dog can not tolerate peanuts, sunflower seed butter may be an alternative.
Note: The original recipe was posted on someone else's blog and can be found here.
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