Three Healthy Holiday Treats That Your Dog Will Love
How do you celebrate the holidays? Many of us come together to share time and tasty food with family and friends. The aromas of Thanksgiving feasts and delicious baked goodies fill our kitchens and warm our hearts. This holiday season, why not show your best furry friends a little extra love and include them in the feast?
Recipes Fido will love
Our friends at Best Friends Animal Society put on their aprons and baker’s hats to make Fido’s taste buds sing. Here is a recipe that BriAnne Figgins, manager of Best Friends’ Angel Village café and Canyon Grill whipped up in the village kitchen using our NEW Wellness CORE Bestie Bars, chicken and carrots recipe.
The treats have adorable sayings on them, such as “U + Me,” “Love” and “BFF,” but for our recipe, we’re going to crush them up to make a drool-worthy pie crust!
Mini Pumpkin Pie Dog Treats
Prep and assembly time: Seven minutes
Cook time: Eight minutes
Total time: 15 minutes
Yield: 24 small pies and one to 24 very happy dogs
Ingredients for the crust
One bag (eight ounces) of Wellness CORE Bestie Bars, chicken and carrots recipe
½ cup oats
½ to 1 cup unsweetened applesauce
Preheat oven to 350 degrees
Place Wellness CORE Bestie Bars in a food processor or blender and pulse until very crumbly.
Add in the oats and enough applesauce to make the mixture slightly moist.
Mold the pie crust mixture into a nonstick (or lightly greased) muffin tin. (Depending on the size of the muffin tin, the recipe can make up to 24 minipies.)
Bake at 350 degrees for eight minutes.
Remove from the oven and allow to cool.
Ingredients for the filling
Two cups canned pumpkin (This should be plain pumpkin puree, not sweetened or spiced.)
½ cup peanut butter (creamy or chunky)
Mix pumpkin and peanut butter together until smooth.
Scoop into cooled pie crusts with a spoon or spatula.
Serve and watch Fido and his friends enjoy.
How did the dogs like them? A few lucky office dogs at the Sanctuary, who served as taste testers, sampled several treats each and gave their approval with lots of tail-wags. BriAnne also says, “I gave one to each of my dogs, and they loved them. This recipe is really quick, easy and worth every minute to have the entire family together for pumpkin pie.”
The fun didn’t end there. Next up in the Angel Village café kitchen: peanut butter cupcakes, adapted from this recipe from “the fitchen”.
Peanut Butter Pup-Cakes
Prep and assembly time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yield: 24 very cute “pupcakes” using a minimuffin tin
Ingredients for the cake base
1 cup oat flour
1/2 cup quick oats
1/4 cup agave syrup
1/4 cup peanut butter (Make sure you choose xylitol-free peanut butter.)
1/4 cup unsweetened apple sauce
1 teaspoon baking soda
1/4 teaspoon cinnamon
Preheat oven to 350 degrees and lightly grease muffin tin.
In a large bowl, whisk together dry ingredients.
Add agave, peanut butter and apple sauce and stir until well-combined.
Fill the muffin tin three-quarters full, bake 12-15 minutes and allow to cool
Ingredients for the frosting
1 cup sweet potato, boiled
1/2 cup coconut cream
Peel sweet potato and chop into small cubes.
In a medium pot, bring four cups of water to boil.
Add chopped sweet potato.
Boil 20 minutes or until very tender.
Drain and allow to cool.
In a medium bowl, combine sweet potato and coconut cream and beat until smooth.
Once the pupcakes are cooled, top with the frosting and serve.
After pie and cupcakes, BriAnne wanted to create some more traditional dog treats. To do so, she used this recipe from damndelicious.net.
Spinach, Carrot and Zucchini Dog Treats
Prep and assembly time: 30 minutes
Cook time: 18-25 minutes (Time will vary based on the size and shape of the treats, as well as how crunchy you’d like them.)
Total time: 55 minutes
Yield: This will depend on how thin or thick you make the cookies and the size and shape of your cookie cutter
1 cup pumpkin puree
1/4 cup peanut butter
2 large eggs or (if preferred) egg substitute
1/2 cup old-fashioned oats
3 cups whole wheat flour (more if needed)
1 carrot, peeled and shredded (Using a food processor to shred and chop the veggies will reduce prep time.)
1 zucchini, shredded
1 cup baby spinach, chopped
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease the cookie sheet.
Use an electric mixer and beat the pumpkin puree, peanut butter and eggs on medium high until well combined (one to two minutes).
Gradually add oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add additional flour (1/4 cup at a time) just until the dough is no longer sticky. Add carrot, zucchini and spinach, beating just until blended.Working on a lightly floured surface, knead the dough until it comes together. Using a rolling pin, roll the dough to desired thickness. Using cookie cutters, cut out shapes and place onto the prepared baking sheet.Place into oven, bake until edges are golden brown and then allow to cool.
Find Fido (if he’s not already in the kitchen, eagerly awaiting your latest creation) and reward him for being such a faithful friend.
“We didn’t change anything about this recipe,” BriAnne says. “But it can be modified for your dog. You can use different-sized cookie cutters, depending on the size of your dog. You can make them thinner or bake them a bit longer if you want them to be crunchier. You can also bake for a shorter time if you want them to be softer — say for older dogs with dental problems. It’s kind of fun to make them more personal.”
Ready to make your own? Shop Wellness CORE Bestie Bars here: https://shop.bestfriends.org/products/wellness-core-bestie-bars
Photos by Molly Wald
* This article was originally posted on Best Friends Animal Society : bit.ly/BestFriendsTreats.