Crunchy Cheddar-Pumpkin Dog Biscuits (gluten-free)
Makes about 4 dozen medium-sized cookies or “lots and lots” of smaller cookies.
Ingredients
- 1 can (15 ounces) pumpkin (pure pumpkin, not pie filling)
- 2 Tablespoons peanut butter (or olive oil)
- 2 eggs
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup grated cheddar cheese (lightly pressed down)
- 5 cups brown rice flour
Directions
- Preheat oven to 325 degrees F.
- Combine pumpkin, peanut butter or oil, eggs, and garlic powder in a large mixing bowl.
- Mix at low speed for a half minute.
- Mix the grated cheese into the rice flour so it gets coated with the flour.
- Now add the flour and cheese to the wet ingredients, fold in, then mix at low speed until well combined (about 1 minute). Dough will appear crumbly.
- Press dough firmly into a ball or log, cover with plastic wrap, and let it rest at room temperature for 20 minutes.
- Roll out to 1/4-inch thickness on a very lightly rice-floured surface, then cut or hand-form cookies into shapes and arrange on a cookie sheet. Handle the raw dough gently—it’s fragile.
- Bake 20 minutes at 325 degrees F.
- Turn cookies over and bake 20 to 30 minutes more, until cookies are hard. Smaller cookies cook more quickly than larger, thicker, cookies—watch them closely toward the end so they don’t burn.
- Remove from oven and cool the cookies to room temperature (on the pans).
These cookies are crunchy and dry and do not require refrigeration. They’ll keep for several weeks, if not gobbled up sooner.
Thanks to September Morn in Olympia, WA
Sweet Potato Treats For Dogs
- Take one large sweet potato, wash and dry it, and cut it into 1/3-inch slices (no thinner than 1/4 inch).
- Line a baking sheet with parchment paper. Preheat oven to 250 degrees F.
- Bake for three hours, turning slices over halfway through.
- Cool on wire rack. Store in refrigerator for up to three weeks; in freezer for up to four months.
These treats are a great alternative to rawhide chews—totally natural.
Val Hughes in Spokane, WA
Sardine Yummies For Dogs
Ingredients
- 1 can of sardines in water
- 1 egg
- 1 sleeve graham crackers (9 oblong crackers or 18 squares)
- Cooking spray
Directions
- Crumble graham crackers in a ziplock bag.
- Place all ingredients in blender; blend until a smooth batter forms. Add a small amount of water if too thick.
- Spray a 9-inch by 13-inch baking dish with cooking spray, then add batter.
- Heat oven to 350 degrees F. and bake for 20 minutes.
- Let cool and cut into small pieces.
Thanks to Sheila Boone in Tappahannock, VA
Chicken Breast Treats For Ferrets
- Cut chicken breast into thin pieces.
- Cook at 150 degrees F. for 6 to 10 hours, depending on the thickness of the pieces.
- Cool on wire rack.
- Store in fridge or freezer.
Thanks to Kim Jenkins Pope in Alabama
Corn Muffin Treats For Birds
- Use one Jiffy Corn Muffin mix, made with one egg and apple juice.
- Add dried fruit, cut into small pieces, and flax seeds.
- Bake in mini-muffin tin according to package directions; cool.
Then watch your birds tear into them!
Thanks to Donna Weidert in Spokane, WA.
