Recipes

Healthy dog biscuit recipes & natural training treats

Sweet Potato Dog Biscuits

2      x       Cups of Rice Flour
2      x       Eggs
1      x       Medium Size Sweet Potato
1      x       Tablespoons Olive Oil
2      x       Tablespoons Water

 

Steam then mash sweet potato.
Lightly beat eggs then add flour and oil.
Add enough water to form a dough and knead for 5 minutes.
Roll out to 1cm thick then cut out shapes with cookie cutter.
Bake for 15-20 minutes at 180°
Cool, then store in air tight container.

 

Salmon Training Treats

1     x       Large Can of Pink Salmon (415g) undrained
5     x       Eggs
2     x       Cups of Rolled Oats
Flour

 

Lightly whisk eggs then mix all ingredients together; if necessary add enough flour so mixture is dough like and not too runny.
Press into a lined baking tray so mixture is about 1.5cms deep.
Bake in 180° oven for 15 – 20 minutes.
When cool cut into tiny squares, divide into individual portions and freeze. ( Cutting with a pizza wheel is easier than a knife)

 

Peanut Butter Dog Biscuits

1      x       Cup of Peanut Butter
3      x       Cups of Wholemeal Flour
2      x       Tablespoons Vegetable Oil
1      x       Cup of Chicken or Beef Stock (can use water instead)
Combine peanut butter, stock and oil in a bowl.
Gradually add flour mixing and kneading into a smooth dough.
Roll out to 1cm thick then cut out shapes with cookie cutter.
Bake for 12-15 minutes at 180°
Cool, then store in air tight container.

 

Kangaroo Meat Balls

1      x       Kilo of Kangaroo Mince
1      x       Egg
1      x       Cup of Boiled Rice
½     x       Cup of Grated Carrot
½     x       Cup of Grated Zucchini
Mix all ingredients together in a bowl then shape
into individual meatballs.
Lightly brown outside of meatballs in a frying pan.
When cool freeze for future use.
Can be thawed out and fed raw or cooked through in microwave.
N.B. This recipe works equally well with turkey or beef.

 

 

 

Sardine & Oat Dog Biscuits

2           x       Tins of Sardines in Oil (undrained)
60g       x       Wholemeal Flour
300g     x       Rolled Oats
1           x       Tablespoon of Water

 

Mash sardines.
Mix in flour, oats and water and combine well together.
Roll out to 1cm thick then cut out shapes with cookie cutter.
Bake for 20-25 minutes at 190°
Cool, then store in air tight container.

Pumpkin Puppuccino

1      x Cup of plain none fat yogurt
1/4 x  Cup pumpkin puree
2     x Tablespoons rolled oats
1      x Cup of Ice
1/4 x  Cup fat free whipped cream
1/4 x  Teaspoon ground cinnamon

Combine yogurt, pumpkin puree, rolled
oats and ice in a blender until smooth.
Serve immediately garnished with whipped
cream and cinnamon.

 

 

Tuna Chicklets

1              x       185g Can of Tuna (drained)
2              x       Eggs
200g        x       Chickpeas

 

Combine ingredients together and mash or blend to a smooth paste.

Press into silicone mould and bake at 180° for 6-8 minutes. When cool turn out, divide into training size quantities and freeze in individual bags until needed.

 

Banana & Peanut Butter Dog Biscuits

1   x   Egg
½  x   Cup of Peanut Butter
1   x   Ripe Banana
1   x   Tablespoon of Honey
1   x   Cup of Wholemeal Flour
1   x   Cup of Oat Bran

Mash banana then add a beaten egg, honey and peanut butter and mix well together. Add wholemeal flour and oat bran and combine. Roll out to about 1cm thick and cut out biscuits with a cookie cutter.
Bake at 180°۠ for 15 – 20 minutes. When cool store in an airtight container.

 

Sardine Nibbles

1 x Can of Sardines in Oil
1/3 x Cup of Oat Bran
1 x Tablespoon of Water
Empty the can of sardines, un-drained, into a bowl and mash finely. Mix in water, add oat bran and combine into a fine paste. Press mixture into a silicone mould and bake at 150° for 10 – 15 minutes.

 

Mint & Parsley Fresh Breath Cookies

2 1/2     x           Cups of Rolled Oats
1/2        x           Cup Fresh Chopped Parsley
1/2        x           Cup Fresh Chopped Mint
1           x           Large Egg
1/3        x           Cup of Water
3           x           Tablespoons coconut oil
(unrefined extra-virgin is best)

Add oats to a blender and pulse to a flour like consistency. In a large bowl whisk together parsley, mint, egg, water, and oil. Add oat flour and stir to combine. Knead dough a few times then turn out onto a lightly floured surface. Roll out and cut into disc shapes with a cookie cutter. Place on a lined baking tray and bake at 160° for 35-40 minutes, or until crisp and golden. Store in an air-tight container.

 

Watermelon Freezy

2 x Cups of  Watermelon
1 x Cup of Coconut Milk or Coconut Water
¼ x Cup of Honey (optional)

Remove seeds for the watermelon and put all ingredients into a blender and blend to a juice. Pour into an ice cube trays or mould and freeze.

Mackerel Training Treats

1      x       Large Can of Mackerel (425g) undrained
8      x       Anchovies
5      x       Eggs
2½    x      Cups of Rolled Oats
Flour

Mix all ingredients together; if necessary add enough flour so mixture is dough like and not too runny.Press into a lined baking tray so mixture is about 1.5cms deep. 
Bake in 180° oven for 15 – 20 minutes.
When cool cut into tiny squares, divide into individual portions and freeze. (Cutting with a pizza wheel is easier than a knife)

Liver Fudge

1 x Large Lambs Liver
2 x Eggs
1 x Cup of Flour

Cut liver into chunks and blend, add eggs and flour and blend to a smooth texture. Pour mixture into a lined baking tray and bake at 180° for 15 – 20 minutes. When cool cut into small squares using a pizza wheel, then divide into portions and freeze until needed.

Apple & Carrot Dog Biscuits

2 1/2    x     Cups of Wholemeal Flour
1/2       x     Cup of Oats
1           x     Tablespoon of Honey
1           x     Apple, Cored and Grated  (leave peel on)
1/2       x    Cup of Grated Carrots
1           x    Egg
1/3       x    Cup of Vegetable Oil
1/4       x     Cup Water (the apples add moisture, so only
add the water if necessary)

Preheat the oven to 180°
Core and grate apples; peel and grate carrots.
In one bowl, mix the flour and oats. In a separate bowl, beat the egg and mix in the oil, honey, grated apples and carrots. Add wet ingredients to dry ingredients bowl and mix completely. Add water if necessary.
Carefully roll out the dough and cut out shapes with a small cookie cutter.
Bake for 30 minutes, or until apple juices are soaked and biscuits are firm. After biscuits cool store in an air-tight container.

 

Tuna & Anchovy Training Treats

2      x    185gm Cans of Tuna
1      x    Jar of Anchovy Fillets
5      x    Eggs
2      x    Cups of Rolled Oats

Drain tuna and anchovies and mash together in a bowl until well combined. Mix in lightly beaten eggs then add two cups of rolled oats and mix well together. Press mixture into a lined baking tray so that the mixture is about 1.5cms thick. Bake at 180° for fifteen to twenty minutes. When cool cut in to small squares, divide into portions and freeze in individual bags until required.

 

 

Banana Cubes

2        x    Ripe Bananas
1        x    Cup of Greek Yogurt
1/2    x    Cup of Peanut Butter

Blend all the ingredients together then pour into a silicone mould and freeze. When frozen turn out of the
mould and store in a sealed container in your freezer.