Easy Dog Treats

Homemade Treats

Easy recipes your dog will love

I make my dog treats using very few ingredients. All of these flavours have been tried and rested with my own and my client dogs and are all very popular.

I don't follow exact weights and measures but thankfully the great thing about baking for dogs is they don't really mind what the finished product looks like as long as it smells and tastes good!!

Basic cupboard ingredients:

Gluten free plain flour - I use Doves Farm FREEE
Pilchards in tomato sauce
Pumpkin puree (100% pumpkin)
Smooth Peanut Butter (100% peanuts)
Eggs

Other handy ingredients: Porridge Oats, Bananas, Honey (pure), Sweet Potato (peeled, cooked & mashed), Coconut Oil, Parsley, Cinnamon, Turmeric, Chia Seeds.

I use silicon moulds to make my biscuits but you can use biscuit cutters. If you need to roll out the mixture you may just have to add more flour to get the right consistency. You can also substitute porridge oats for all or part of the flour if you prefer.

For the stinky pilchard biscuits, I start off with 2 cups of flour, 1 egg and 1 x 400g tin of pilchards. Just mix it in a bowl until you get a 'play-doh' consistency where you can handle the mixture without it sticking to your fingers.

if it's too dry you can add warm water one teaspoon at a time or if too wet, add more flour / porridge oats.

I like to add chopped parsley into this mix if I have some available.

I have the oven at 180 (fan) and I put my silicon moulds on baking trays. Once the biscuits have cooked for about 30 minutes and have started to go firm, I press them out of the moulds onto the tray and put them back in for another 20 or until they have a firm biscuit texture. you can switch off the oven and leave them in there to harden / cool. Just keep an eye on them as the different ingredients can take slighty different times to cook.

I keep the biscuits in an air tight container, they are usually eaten within 5 days so I would suggest not keeping them after this as I've not tested them for longer.

You can also freeze the biscuits in batches once cooled.

Pilchard Cake

This is a great training treat as you can cut it up small and it can also be frozen into batches. I would rate it as good as liver cake but doesnt look so yucky in the mixer!

First, melt a tablespoon of coconut oil in a 2lb loaf or square tin. Mix 400g tin of pilchards in tomato sauce with 1 ½ cups of gluten free flour and 2 eggs, you'll end up with a sloppy cake mixture, Stir in the melted coconut oil and pour into the laof tin. Bake in the oven for approx 30 minutes on 180. After 30 minutes I try to lift the cake out of the loaf tin and flip it over as its quite dense. Cook for a further 10mins until firm all over, you can then turn off the oven and let it cool. The coconut oil and oils from the fish seem to stop it from sticking to the tin - or at least that's what I've found.

I sometimes use porridge oats for this (as in photo) but I whizz most of them in the blender first as it can be a bit flaky otherwise and more difficult to cut into training sized chunks and no one likes a whole load of crumbs in their pocket!