For the best recipes, you should look for recipes or treats that do not contain, wheat or any grains, no high in carbs like white potatoes and possibly all organic and that do not contain a lot of sugar.
If you have a recipe you would love to share, email it to petorganix@aol.com
Debbie's Detox Healthy Treats (organic if all possible)
Preheat oven to 325°F. Combine dry ingredients. Mix wet ingredients. Then combine both ingredients. Add more oil or ACV if needed. Keep dough firm and not tacky. Coconut Nectar or honey etc will make it tacky if you add too much. So use caution.
Spray Cookie sheet with Olive oil spray or use unbleached parchment paper.
Roll out on unbleached parchment paper to approximately 1/8-1/4 inch thick, then cut with cookie cutters. Keep rolling scraps together to form new dough to roll out until all is cut and used.
Bake 15-22 minutes. Remove from oven and cool.
- 2 cups organic Buckwheat Flour
- 1/2 cup Coconut water (Kroger/Simple Truth has an Organic coconut water)
- 1/2 cup Olive oil
- 2 Pasture fed organic eggs (if double recipe, you can use 5 eggs)
- 1 tsp Turmeric
- 3 tsp Dandelion powder
- 3 tsp Milk thistle powder
- 1 tsp Ginger
- 2/3 cup Carob powder
- 1/3 cup Rosehips Powder
- 1/3 cup Greens Powder
- 1/2 Cup Apple Cider Vinegar (Raw, unfiltered with "Mother")
- 1 teaspoon raw unfiltered honey or coconut nectar (optional)
Preheat oven to 325°F. Combine dry ingredients. Mix wet ingredients. Then combine both ingredients. Add more oil or ACV if needed. Keep dough firm and not tacky. Coconut Nectar or honey etc will make it tacky if you add too much. So use caution.
Spray Cookie sheet with Olive oil spray or use unbleached parchment paper.
Roll out on unbleached parchment paper to approximately 1/8-1/4 inch thick, then cut with cookie cutters. Keep rolling scraps together to form new dough to roll out until all is cut and used.
Bake 15-22 minutes. Remove from oven and cool.
Organic Hypoallergenic Doggy Cookies
Sprinkle lightly with Carob or Ginger (optional)
Preheat oven to 325 degrees. Line baking pans with unbleached parchment paper.
Mix ingredients together until you have a lightly crumbling mix. You must have enough moisture to squeeze together and it stick. If not wet enough, add more olive oil.
Roll out and cut into cookies with cutter.
Bake for 18-20 minutes. Remove and cool before serving.
To make them last longer, you may freeze(for storing) or refrigerate them.
~H.O.P.S.
- 2 cups organic Buckwheat flour (buckwheat is a fruit)
- 2 pasture fed organic eggs
- 1/2 cup Raw Unfiltered Apple Cider Vinegar
- 1/2 cup Extra Virgin Olive oil or Unrefined Organic Extra Virgin Coconut oil
- 2 TBSP Organic Greens powder or any organic greens
- 1/2 tsp Organic Ginger
- 1-2 TBSP Carob powder
Sprinkle lightly with Carob or Ginger (optional)
Preheat oven to 325 degrees. Line baking pans with unbleached parchment paper.
Mix ingredients together until you have a lightly crumbling mix. You must have enough moisture to squeeze together and it stick. If not wet enough, add more olive oil.
Roll out and cut into cookies with cutter.
Bake for 18-20 minutes. Remove and cool before serving.
To make them last longer, you may freeze(for storing) or refrigerate them.
~H.O.P.S.
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Carob Fruity Dog Treats
Mix dry ingredients together and set aside.
In a separate bowl mix all liquid ingredients.
Beat together until well combined.
Add wet mix to dry. Mix well. Add filtered water if needed.
ROLL into small cookie size balls and dip in carob powder then flatten and put onto parchment paper lined cookie pan.
**To keep sticky dough from sticking to hands while rolling in a ball, add a little carob powder to hand or onto dough. If you put too much at once, it may not stick together well. So use lightly until in a ball form, then dip into carob.
Set oven to 325 and bake for 15 minutes.
Refrigerate
~H.O.P.S.
- 2-3/4 Cups Organic Buckwheat Flour (Buckwheat is a fruit)
- 1/2 cup Organic liquid Coconut milk/Organic plain kefir
- 3 Pasture Raised Organic Eggs
- 1 TBSP Carob powder
- 1/4 Cup Extra Virgin Olive Oil
Mix dry ingredients together and set aside.
In a separate bowl mix all liquid ingredients.
Beat together until well combined.
Add wet mix to dry. Mix well. Add filtered water if needed.
ROLL into small cookie size balls and dip in carob powder then flatten and put onto parchment paper lined cookie pan.
**To keep sticky dough from sticking to hands while rolling in a ball, add a little carob powder to hand or onto dough. If you put too much at once, it may not stick together well. So use lightly until in a ball form, then dip into carob.
Set oven to 325 and bake for 15 minutes.
Refrigerate
~H.O.P.S.
Cinnamon Honey Cookies
Instructions:
In a small bowl combine the cinnamon and flours. Set aside. In a separate bowl mix water, banana, yogurt, honey, and oil with an electric mixer. Add the dry ingredients and mix until well blended. Mix in remaining flour 1/4 cup at a time until a stiff dough forms.
Place on floured surface and roll to desired thickness. Cut into desired shapes. Bake at 300 degrees. If rolled to 3/8" baking time is 30 minutes or until golden brown.
Tip: After shutting off the oven I leave the dog biscuits in the oven for a couple hours to make sure they are completely dry and crunchy. Then they can be stored for a long time with out worrying about spoilage.
- 1/4 Cup filtered Water
- 1/4 Cup pureed Banana
- 1/2 Cup Organic Plain Yogurt
- 1 Tablespoon Raw Unfiltered Honey
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Organic Cinnamon
- 1 3/4 Cup Gluten Free Flour (Buckwheat)
Instructions:
In a small bowl combine the cinnamon and flours. Set aside. In a separate bowl mix water, banana, yogurt, honey, and oil with an electric mixer. Add the dry ingredients and mix until well blended. Mix in remaining flour 1/4 cup at a time until a stiff dough forms.
Place on floured surface and roll to desired thickness. Cut into desired shapes. Bake at 300 degrees. If rolled to 3/8" baking time is 30 minutes or until golden brown.
Tip: After shutting off the oven I leave the dog biscuits in the oven for a couple hours to make sure they are completely dry and crunchy. Then they can be stored for a long time with out worrying about spoilage.
Herbal Healthy Dog Biscuit Recipe
By FidoBakery
Ingredients:
Instructions:
Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, mix the dry ingredients well.
Add yogurt, honey, and parsley to the dry ingredients. Mix well.
Knead the dough a few times into a ball.
Put the dough between two sheets of saran wrap. Press it down a bit, and roll it out to approx. 1/4" thick.
Cut with cookie cutters of your choice.
Bake in oven for 20-25 minutes.
Cool on a rack and store in an airtight container.
Ingredients:
- 1 1/2 cups flour
- 1/3 cup plain nonfat yogurt
- 3 tablespoons flaxseed meal
- 1 teaspoon Rosehips
- 1 teaspoon dried alfalfa (organic only)
- 3 tablespoons chopped fresh parsley
- 1 1/2 tablespoons honey
Instructions:
Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, mix the dry ingredients well.
Add yogurt, honey, and parsley to the dry ingredients. Mix well.
Knead the dough a few times into a ball.
Put the dough between two sheets of saran wrap. Press it down a bit, and roll it out to approx. 1/4" thick.
Cut with cookie cutters of your choice.
Bake in oven for 20-25 minutes.
Cool on a rack and store in an airtight container.
Organic Doggy Bone Biscuits-spiced
- 2 cups organic gluten free flour (Buckwheat)
- 1/2 cup organic coconut milk
- 1/2 cup organic extra virgin olive oil
- 2 organic Eggs
- 1 tsp organic Ceylon Cinnamon
- 1/4 teaspoon organic Turmeric
- 1 tsp organic Ginger
- 1/2-1 cup filtered water (add water as needed once mixed)
Preheat oven to 325°F.. Combine dry ingredients. Blend wet ingredients together and add into dry ingredients until mixture resembles corn meal. Add water or more oil as needed so that mixture forms a ball and isn't crumbly.
Spray Cookie sheet with Olive oil spray or use unbleached parchment paper. Roll into a ball and put on cookie sheet.
Or use a cookie cutter. Keep rolling scraps together to form new cookies till all made.
Bake 22 minutes. Remove from tray and cool.
~H.O.P.S.
Peanut Butter Cookies
Ingredients
- 2 cups of buckwheat flour
- 1 cup of rolled oats
- 1/3 cup of smooth Organic peanut butter (xylitol free)
- 1 tablespoon of unfiltered raw honey
- 1/2 tablespoon of quality fish oil
- 1 1/2 cups of filtered water
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the flour and oats together in a large mixing bowl. Pour in one cup of water and blend until smooth. Add in the peanut butter, honey, and fish oil and mix until all the ingredients are well blended.
- Slowly add the water until the mixture has a thick and doughy consistency.
- Lightly flour a cooking surface. Roll the dough onto the cooking surface to create a 1/4 inch thick sheet.
- Use a cookie cutter to create shapes. Place the cookies onto a baking sheet and bake for 40 minutes.
- Allow to cool completely before feeding.
Oatmeal Molasses Dog Treats
- 1 1/4 Cups Buckwheat Flour
- 1 Cup Oat Bran Cereal
- 1/2 cup powdered Coconut milk (can use liquid)
- 2 organic pasture fed eggs
- 1/4-Cup Extra Virgin Olive Oil
- 3 Tablespoons Almond Butter (optional)
- 2 Tablespoons Organic Raw Unfiltered Honey/Blackstrap Molasses
Mix dry ingredients together and set aside.
In a separate bowl lightly beat egg and then add in both oils and almond butter. Beat together until well combined.
Add dry ingredients to egg mixture and mix together until stiff dough forms.
Cut into cookie shapes with cookie cutter.
Set oven to 325 and bake for 18-22 minutes.
By H.O.P.S.
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CHICKEN STEW Crockpot Recipe
Ingredients:
1 whole chicken, or family pack size of chicken thighs or whole chicken cut up
2 low-sodium chicken bouillon cubes
2 cloves fresh garlic or 2 tsp. garlic powder
1 or 2 fresh or frozen vegetables (no canned) from the following list, add as much as will fit comfortably in the pot. Keep changing the veggies out on a rotating basis for variety each week:
Dandelion
Greens
Carrot Tops
Kale
Spinach
Asparagus
Broccoli
Cauliflower
Cabbage
Celery
Summer Squash
Remove as much fat and excess chicken skin as easily possible and discard. In crock-pot place chicken, bouillon cubes, water and garlic. Gizzards and other organ meats can be included in the stew. Cook on LOW heat for 3 hours, or until the chicken is completely cooked. Add vegetables. If the veggies were frozen, you can cook another 5 minutes. Fresh veggies might need to be cooked a little longer.
Before serving, remove the bones and skin. Once it's been in the refrigerator, you can skim off the excess fat.
Refrigerate for 6 days -- then discard.
By: Purelypets.com
1 whole chicken, or family pack size of chicken thighs or whole chicken cut up
2 low-sodium chicken bouillon cubes
2 cloves fresh garlic or 2 tsp. garlic powder
1 or 2 fresh or frozen vegetables (no canned) from the following list, add as much as will fit comfortably in the pot. Keep changing the veggies out on a rotating basis for variety each week:
Dandelion
Greens
Carrot Tops
Kale
Spinach
Asparagus
Broccoli
Cauliflower
Cabbage
Celery
Summer Squash
Remove as much fat and excess chicken skin as easily possible and discard. In crock-pot place chicken, bouillon cubes, water and garlic. Gizzards and other organ meats can be included in the stew. Cook on LOW heat for 3 hours, or until the chicken is completely cooked. Add vegetables. If the veggies were frozen, you can cook another 5 minutes. Fresh veggies might need to be cooked a little longer.
Before serving, remove the bones and skin. Once it's been in the refrigerator, you can skim off the excess fat.
Refrigerate for 6 days -- then discard.
By: Purelypets.com
Meat Patties for the Month
Ingredients:
Directions:
Cut up the sweet potatoes and boil for about 15 minutes, until mashable. While sweet potatoes are boiling, pear and apple through food processor (chop cycle). Combine all ingredients (mashed sweet potatoes, pear and apple, cottage cheese, coconut aminos and supplements) with hamburger. I just dig my hands in a mix it all up. It's squishy, but it works the best! I use a 1/2 cup scoop to make meat patties. It will make approximately 27 half-cup meat patties. Keep out enough for two days and freeze the rest.
- 6 pounds (organic if possible) hamburger
- 2 organic sweet potatoes, cut up, boiled, mashed
- 24 oz. cottage cheese
- 1 organic apple
- 1 organic pear
- 3 Tbsp Coconut Aminos (soy substitute)
- Daily supplements
Directions:
Cut up the sweet potatoes and boil for about 15 minutes, until mashable. While sweet potatoes are boiling, pear and apple through food processor (chop cycle). Combine all ingredients (mashed sweet potatoes, pear and apple, cottage cheese, coconut aminos and supplements) with hamburger. I just dig my hands in a mix it all up. It's squishy, but it works the best! I use a 1/2 cup scoop to make meat patties. It will make approximately 27 half-cup meat patties. Keep out enough for two days and freeze the rest.
Beef Stew
Ingredients:
Directions
Cook the sweet potato in a microwave for 5 to 8 minutes until firm but tender. Set aside.
Slice the stew pieces into smaller chunks, about the size of a nickel.
Cook the stew pieces in a tablespoon of olive oil over medium heat for 10-15 minutes or until well-done.
Remove the beef chunks from the pan, reserving the drippings.
Dice the sweet potato.
Heat the drippings over medium-low heat. Slowly add flour and water into the dripping while whisking to create a thick gravy.
Add the meat, sweet potato, carrots, and green beans into the gravy and stir to coat.
Cook until the carrots are tender – about 10 minutes.
Serve cool.
Store remaining stew in the fridge for up to five days.
- 1 pound of beef stew meat
- 1 small sweet potato
- 1/2 cup of carrots, diced
- 1/2 cup of green beans, diced
- 1/2 cup of flour (I recommend Buckwheat)
- 1/2 cup of water or olive oil, plus 1 tablespoon of olive oil for frying
Directions
Cook the sweet potato in a microwave for 5 to 8 minutes until firm but tender. Set aside.
Slice the stew pieces into smaller chunks, about the size of a nickel.
Cook the stew pieces in a tablespoon of olive oil over medium heat for 10-15 minutes or until well-done.
Remove the beef chunks from the pan, reserving the drippings.
Dice the sweet potato.
Heat the drippings over medium-low heat. Slowly add flour and water into the dripping while whisking to create a thick gravy.
Add the meat, sweet potato, carrots, and green beans into the gravy and stir to coat.
Cook until the carrots are tender – about 10 minutes.
Serve cool.
Store remaining stew in the fridge for up to five days.
Crunchy Beef Cubes
What you'll need:
1 pound lean beef
Baking sheet covered with baking parchment
To prepare:
Dice beef into half-inch cubes
Place cubes close together on baking sheet
Put baking sheet into cold oven and heat oven to 300 degrees
Cook for 1 hour
Reduce oven temperature to 200 degrees and prop open oven door (to allow moisture to escape)
Continue cooking for 2 additional hours
Remove beef cubes from oven and allow to dry overnight at room temperature
Place beef cubes in airtight container and keep refrigerated or frozen until ready to serve.
1 pound lean beef
Baking sheet covered with baking parchment
To prepare:
Dice beef into half-inch cubes
Place cubes close together on baking sheet
Put baking sheet into cold oven and heat oven to 300 degrees
Cook for 1 hour
Reduce oven temperature to 200 degrees and prop open oven door (to allow moisture to escape)
Continue cooking for 2 additional hours
Remove beef cubes from oven and allow to dry overnight at room temperature
Place beef cubes in airtight container and keep refrigerated or frozen until ready to serve.
Chewy Liver Strips
What you'll need:
Beef livers (butcher shops sometimes throw these away or you can buy them at the supermarket)
Food dehydrator*
To prepare:
Cut liver into 1-inch slices
Apply a non-stick spray on the dehydrator drying racks
Place the liver slices into the dehydrator for 24 hours
Seal in airtight container and refrigerate or freeze until ready to serve
*An alternative to using a food dehydrator is to put the liver strips on a greased or non-stick baking sheet and bake them in a 325 degrees oven for 45 minutes to an hour.
Beef livers (butcher shops sometimes throw these away or you can buy them at the supermarket)
Food dehydrator*
To prepare:
Cut liver into 1-inch slices
Apply a non-stick spray on the dehydrator drying racks
Place the liver slices into the dehydrator for 24 hours
Seal in airtight container and refrigerate or freeze until ready to serve
*An alternative to using a food dehydrator is to put the liver strips on a greased or non-stick baking sheet and bake them in a 325 degrees oven for 45 minutes to an hour.
Livertaters
What you'll need:
Food processor
Greased 13 x 9 pan
To prepare:
Preheat oven to 400 degree F
Cut liver into approximately 1-inch pieces (to help with the blending and cooking process)
Place the liver pieces, egg, garlic powder and potato flakes in food processor
Pulse ingredients to combine
Add as much broth as needed to make the mixture spreadable (the consistency will be very thick)
Spread mixture into pan
Bake for 25 minutes; cool on wire rack for 5 minutes
Loosen sides with a knife, turn pan over and empty mixture onto wire rack
Cool completely before slicing
Place slices in airtight container and refrigerate or freeze until ready to serve.
- 1 pound liver
- 1 organic egg
- ½ teaspoon organic garlic powder
- 1 ¼ cups potato flakes
- Beef or chicken broth
Food processor
Greased 13 x 9 pan
To prepare:
Preheat oven to 400 degree F
Cut liver into approximately 1-inch pieces (to help with the blending and cooking process)
Place the liver pieces, egg, garlic powder and potato flakes in food processor
Pulse ingredients to combine
Add as much broth as needed to make the mixture spreadable (the consistency will be very thick)
Spread mixture into pan
Bake for 25 minutes; cool on wire rack for 5 minutes
Loosen sides with a knife, turn pan over and empty mixture onto wire rack
Cool completely before slicing
Place slices in airtight container and refrigerate or freeze until ready to serve.
Turkeyballs
What you'll need:
To prepare:
Preheat oven to 350 F
Mix all ingredients in bowl
Shape mixture into bite-size balls
Bake for 10 minutes or until brown
Cool and serve or seal in airtight container and store in fridge or freezer until ready to serve.
- 1 pound ground turkey
- 1 organic egg
- 1 teaspoon organic chopped parsley
- ¼ cup shredded cheese (optional)
- ½ cup organic chopped veggies (optional)
To prepare:
Preheat oven to 350 F
Mix all ingredients in bowl
Shape mixture into bite-size balls
Bake for 10 minutes or until brown
Cool and serve or seal in airtight container and store in fridge or freezer until ready to serve.
Dog Birthday Cake Recipe
Apple Cinnamon Pupcakes
This dog birthday cake recipe is full of flavorful, all natural ingredients.
This recipe makes four standard size cupcakes. If you would like to bake a larger cake, you can easily double the recipe and bake in a 8" cake pan.
Ingredients:
Preheat oven to 350 degrees. Combine buckwheat flour and Oat Bran, baking soda, and cinnamon in a small bowl, stir with a whisk. Place egg, oil, and coconut sugar in a medium bowl; Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until combined. Stir in apple.
Spoon batter into prepared muffin tin, dividing evenly to make four pupcakes. Bake at 350 degrees for 25 minutes or until golden brown and a toothpick inserted in center cake comes out clean. Remove from oven and let sit for five minutes. Remove from pan and allow to cool completely on a wire rack.
This dog birthday cake recipe is full of flavorful, all natural ingredients.
This recipe makes four standard size cupcakes. If you would like to bake a larger cake, you can easily double the recipe and bake in a 8" cake pan.
Ingredients:
- 1 organic Egg
- 2 T Extra Virgin Olive Oil
- 1 T coconut Sugar/Raw unfiltered honey/ blk strap molasses
- 1/4 cup Buckwheat flour
- 1/4 cup Tapioca
- 1/2 tsp Baking Soda
- 1/2 tsp organic Cinnamon
- 1 cup finely chopped organic apple
Preheat oven to 350 degrees. Combine buckwheat flour and Oat Bran, baking soda, and cinnamon in a small bowl, stir with a whisk. Place egg, oil, and coconut sugar in a medium bowl; Beat with a mixer at medium speed until well blended. Add flour mixture; beat just until combined. Stir in apple.
Spoon batter into prepared muffin tin, dividing evenly to make four pupcakes. Bake at 350 degrees for 25 minutes or until golden brown and a toothpick inserted in center cake comes out clean. Remove from oven and let sit for five minutes. Remove from pan and allow to cool completely on a wire rack.
Doggy Birthday Pupcakes
Spiced Carob Pupcakes
Ingredients:
Preheat oven to 325 degrees. Combine dry ingredients. Mix wet ingredients. Pour wet ingredients into dry and combine using mixer. Beat with a mixer at medium speed until well blended. When using gluten free flour, batter should be slightly runny. More runny than pudding.
Spoon batter into lightly greased muffin pan. Bake at 325 degrees for 15 minutes. Let Cool!
Ingredients:
- 3 Eggs
- 1/3 cup Olive Oil
- 1 stick organic butter
- 1 Tbsp Coconut Sugar or organic honey
- 1 1/4 Cup Organic Buckwheat Flour (can add small amount of tapioca flour/starch with this)
- 1/2 tsp Baking Soda
- 1/2 tsp Ceylon Cinnamon
- 1/2 tsp Ginger
- Half package cream cheese
- 2/3 cup Carob powder
Preheat oven to 325 degrees. Combine dry ingredients. Mix wet ingredients. Pour wet ingredients into dry and combine using mixer. Beat with a mixer at medium speed until well blended. When using gluten free flour, batter should be slightly runny. More runny than pudding.
Spoon batter into lightly greased muffin pan. Bake at 325 degrees for 15 minutes. Let Cool!
Divine Doggy Dinner
Directions:
Brown the meat in a pan. When completely cooked, drain the fat. Add the cooked rice; mix well. Set aside.
Cut the potato, carrot, and beans into small bite-sized pieces. Place in a pot with water; bring to a boil. Simmer until veggies are tender (about 15-20 minutes). Drain. Add the vegetables to the meat mixture. Add garlic powder; toss thoroughly under low heat. Let the dinner cool thoroughly before serving to prevent burning.
Yield: about 2 dinners
- 1/2 lb. organic and/or grass fed ground beef (OR turkey, chicken, lamb)
- 1/4 cup cooked organic brown rice
- 1 small organic sweet potato
- 1/2 organic carrot
- 1/4 cup organic green beans (about 5-8 beans)
- 1/4 tsp. garlic powder
Directions:
Brown the meat in a pan. When completely cooked, drain the fat. Add the cooked rice; mix well. Set aside.
Cut the potato, carrot, and beans into small bite-sized pieces. Place in a pot with water; bring to a boil. Simmer until veggies are tender (about 15-20 minutes). Drain. Add the vegetables to the meat mixture. Add garlic powder; toss thoroughly under low heat. Let the dinner cool thoroughly before serving to prevent burning.
Yield: about 2 dinners
Grain-free Homemade Carrot and
Banana Dog Cookie Recipe
By K9Instinct
INGREDIENTS
1 1/2 cups of coconut flour
1 cup of mashed ripe bananas
1/2 cup of grated carrots
2 tablespoons of cottage cheese
4 eggs
DIRECTIONS
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl add your coconut flour, mashed banana, grated raw carrot, cottage cheese and eggs.
3. Combine all 5 ingredients, mix thoroughly.
4. Cut out your shape of preference with a cookie cutter, then place cookies on a cookie sheet lined with parchment paper.
5. Bake in the oven for 20 minutes
INGREDIENTS
1 1/2 cups of coconut flour
1 cup of mashed ripe bananas
1/2 cup of grated carrots
2 tablespoons of cottage cheese
4 eggs
DIRECTIONS
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl add your coconut flour, mashed banana, grated raw carrot, cottage cheese and eggs.
3. Combine all 5 ingredients, mix thoroughly.
4. Cut out your shape of preference with a cookie cutter, then place cookies on a cookie sheet lined with parchment paper.
5. Bake in the oven for 20 minutes
Chicken Jerky Strips
I found a square NESCO dehydrator on Amazon. I purchased two extra trays to go with it also. I buy the chicken breast and I freeze them..then take them out..let them thaw a couple hours..only enough to break them apart from being frozen, then I take a fork and a sharp knife and I stick the fork in the chicken to hold it, (it keeps my fingers out of the way) and then I start slicing as thin as I can (1/8-1/4 of an inch).
Once they are all sliced and in the dehydrator..I plug it in. It is set to 160 degrees for jerky. Usually after anywhere from 6-9 hours (times may vary for each individual), they are done.
I take them out and put them in a pan. I turn on the oven to 200-250 degrees and put them in there for about 30 minutes to kill any bacteria left on the chicken. (170 degrees kills the bacteria.) Then I take them out, let them cool and put in large baggies and store in frig. My dogs will take a hand off getting one of these.
I don't put any spices or anything on them. It isn't necessary. They love them plain. Takes about less than an hour in the kitchen for cutting and clean up.
**To know when they are done...I cook them till they start to change color..as in slightly darker..all over. Some may be thicker than other strips so check them all to make sure they are done or close to. My dogs like them either way..soft and chewy or Crunchy. It's up to you. The longer they cook, the more crunchy but don't burn them. Enjoy!!
~H.O.P.S.
Using your oven instead:
http://www.dogtreatkitchen.com/chicken-jerky-dog-treats.html
Once they are all sliced and in the dehydrator..I plug it in. It is set to 160 degrees for jerky. Usually after anywhere from 6-9 hours (times may vary for each individual), they are done.
I take them out and put them in a pan. I turn on the oven to 200-250 degrees and put them in there for about 30 minutes to kill any bacteria left on the chicken. (170 degrees kills the bacteria.) Then I take them out, let them cool and put in large baggies and store in frig. My dogs will take a hand off getting one of these.
I don't put any spices or anything on them. It isn't necessary. They love them plain. Takes about less than an hour in the kitchen for cutting and clean up.
**To know when they are done...I cook them till they start to change color..as in slightly darker..all over. Some may be thicker than other strips so check them all to make sure they are done or close to. My dogs like them either way..soft and chewy or Crunchy. It's up to you. The longer they cook, the more crunchy but don't burn them. Enjoy!!
~H.O.P.S.
Using your oven instead:
http://www.dogtreatkitchen.com/chicken-jerky-dog-treats.html
Carob Doggy Delights
- 1 1/4 Cups rice bran flour
- 3/4 Cup organic oat bran cereal (Bob's Red Mill)
- 1/4 Cup carob powder
- 1/2 teaspoon baking soda
- 2 Organic pasture fed eggs
- 1/2 cup filtered water
- 1 Tablespoon coconut sugar
Instructions:
In a small bowl combine the flour, oat bran, carob and baking soda. Set aside.
In a separate bowl beat together the egg, water, and coconut sugar. Add the dry ingredients and mix until well blended and forms a stiff dough.
Place on floured surface and roll to desired thickness.
Bake at 325 for 20 minutes.
Peanut Butter/Pumpkin Dog Treat Recipe
- 2 1/2 Cups flour (Mix Rice Bran Flour and Oat Bran Cereal)
- 1/2 Cup unsweetened Coconut Milk
- 1/2 Cup peanut butter ( I use organic raw almond butter)
- 1/2 Cup pumpkin
- 1 Organic egg
- 1 Tablespoon coconut sugar
- 1 teaspoon ceylon cinnamon
Instructions:
Add peanut butter and milk to large mixing bowl and whisk together. Add egg, pumpkin, coconut sugar, and cinnamon and whisk until well blended. Mix in flour 1/2 cup at a time until stiff dough forms.
Place on floured surface and roll to desired thickness. Cut into desired shapes. Bake at 300 degrees for 25 minutes.
Gingerbread Dog Treats
Ingredients:
Directions:
Preheat the oven to 350 degrees.
Combine the molasses, water, and oil in a medium bowl.
In another large bowl mix the flour, the baking soda, cinnamon, cloves, and ginger.
Slowly add the dry ingredients to the wet ingredients. Combine well.
Cover and refrigerate for an hour or overnight.
After the dough is well-chilled roll it out into a 1/4" thickness. Cut dough with a cookie cutter into gingerbread men or other fun shapes.
The dough will rise.
Bake at 350 degrees for 10 minutes. Turn oven down to 325 and bake another 3-5 minutes.
Makes about 40 treats.
- 1 cup molasses or raw unfiltered honey
- 1 3/4 cup filtered water
- 1/2 cup extra virgin olive oil
- 6 cups gluten free flour (Buckwheat, Tapioca etc)
- 2 teaspoons baking soda
- 1 teaspoons ceylon cinnamon
- 1 teaspoon ground cloves
- 2 tablespoons chopped fresh ginger or one tsp. of dried powder ginger
Directions:
Preheat the oven to 350 degrees.
Combine the molasses, water, and oil in a medium bowl.
In another large bowl mix the flour, the baking soda, cinnamon, cloves, and ginger.
Slowly add the dry ingredients to the wet ingredients. Combine well.
Cover and refrigerate for an hour or overnight.
After the dough is well-chilled roll it out into a 1/4" thickness. Cut dough with a cookie cutter into gingerbread men or other fun shapes.
The dough will rise.
Bake at 350 degrees for 10 minutes. Turn oven down to 325 and bake another 3-5 minutes.
Makes about 40 treats.
