Peanut Butter Beagle Bites
This is the simplest dog treat recipe possible, with only four ingredients: Flour, peanut butter, applesauce and water! Great for dogs who are watching their weight, and great for training. For dogs with a gluten intolerance, substitute the whole wheat flour for oat flour.
Ingredients
1 cup whole wheat flour
½ cup natural peanut butter (100% peanuts)
¼ cup natural applesauce (100% apples)
¼ cup water
Preheat oven to 350f
Mix all ingredients together. Once formed into a dough, roll out on a flat surface with a little flour to prevent sticking. Roll out to about 1cm thickness, then cut into desired shape. Arrange on a large cookie sheet.
Bake for 20 minutes. For harder treats, let them sit in the oven (heat turned off) with the door cracked for 5-10 minutes more. Let cool for two hours. Store in an air-tight container in the fridge for up to two weeks.
Max's Carrot + Oat Cakes
These yummy oat and carrot treats are beagle approved – and are a great source of fiber! With the rising price of food, making your own treats is a great way to save some money.
Ingredients
3 cups oat flour (for more bready treats, substitute one cup for whole wheat flour)
1 cup quick oats
1 ½ cups grated carrot
½ cup coconut flakes (unsweetened)
½ cup yoghurt (or two eggs)
¼ cup peanut-only peanut butter
1 cup applesauce
Preheat the oven to 350f.
Mix the yoghurt, applesauce, peanut butter together in a bowl. Once well mixed, add the other ingredients and mix well. Dough should be sticky, but not too sticky so you can shape it with your hands. Add more oat flour if too sticky.
Spread out the dough on a floured surface, use a rolling pin (or just your hands) to flatten the dough into a 1cm thick sheet. Either use a cookie cutter to make cookies or simply cut the dough into desired shapes for the treats. Don’t worry about making them too big as they are easy to break for training purposes. Arrange treats on a large cookie sheet.
Bake for 20-22 minutes. For harder treats, turn off oven, crack the door and leave the treats for ten minutes.
Let completely cool for at least two hours. Store in an air-tight container in the fridge for up to two weeks.