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7 Baked Dog Treat Recipes For Our Fluffy Friends!

By 21/12/2020 No Comments

With the festive and lovely holiday season coming up, it’s a brilliant time to spend time with our loved ones over scrumptious pastry! It’s also a beautiful time to bake delicious treats for our beloved fluffy friends for their unconditional love and support, particularly during this year. Here are seven safe and delicious dog treat recipes you can use to bake brilliant pastry for your beloved fluffy friend!

1. Carrot Cake Homemade Dog Treats

Ingredients

  • 200g of applesauce (plain, unsweetened, without any additives)
  • 50g of almond butter or peanut butter (raw and natural, unsalted and unsweetened, and free of any flavors and xylitol)
  • 2 large eggs
  • 400g of Cotswold Stoneground Organic Wholemeal Flour (plus 50g more for spare)
  • 200g of grated carrots (peeled first)
  • 50g of coconut flakes (unsweetened natural)

Instructions

  • Preheat the oven to 170°C. Line a large baking sheet with parchment paper; set aside.
  • In a large bowl, using a handheld electric mixer, beat the applesauce, almond butter, and eggs together until blended.
  • Add in Cotswold Stoneground Organic Wholemeal Flour, carrots, and coconut flakes until just incorporated. (If you pinch a piece and it crumbles, add a little water. If it’s really sticky, you’ll need to add a little more oat flour, 25g of flour at a time and not exceeding 50g of flour. You want the dough slightly tacky, but not overly) 
  • Transfer the dough to a surface lightly sprinkled with oat flour and knead 3 to 4 times until it comes together.
  • Using a rolling pin sprinkled with oat flour, roll out the dough to a ½ inch thickness.
  • Using cookie cutters, cut out the desired shapes and transfer to the prepared baking sheet.
  • Place it in the oven and bake until the treats are dry and edges are golden, about 18 to 20 minutes.
  • Let it cool completely.

2. Homemade Dog Treats

Ingredients

  • 200g of pumpkin puree
  • 2 eggs
  • 40g peanut butter natural. NO Xylitol or sugar substitutes
  • 250g Cotswold Stoneground Organic Wholemeal Flour
  • 2g of pumpkin pie spice or cinnamon (check your pumpkin pie spice or make your own – NO nutmeg, can be toxic to some dogs)

Instructions

  • Preheat the oven to 170°C. Line a large baking sheet with a silicone baking mat or parchment paper.
  • In a large bowl, combine pumpkin, eggs, and peanut butter. Stir until completely combined.
  • Add in flour and pumpkin pie spice (or cinnamon) – stirring just until combined.
  • Lightly flour a flat surface and roll out dough to one quarter inch, using flour as needed to keep dough from sticking.
  • Cut shapes out of dough and place on the prepared baking sheet.
  • Bake for 20 to 40 minutes – depending on desired level of crunchiness.
  • Remove treats from the oven and let cool on a cooling rack. Store in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer.

Note: Regular peanut butter is safe to give your dog as a treat. The ingredient causing the problem is Xylitol, a sugar substitute found in lower or sugar-free products. If the peanut butter you give your dog doesn’t contain Xylitol, your furry friend can enjoy it.

3. Dog Biscuits

Instructions

  • Preheat oven to 170°C
  • Dissolve the stock cube of your choice in hot water.
  • Add remaining ingredients
  • Knead dough until it forms a ball (approximately 3 minutes)
  • Roll dough until ½ cm thick.
  • Cut into slices or bone shapes (you can purchase a bone shaped cookie cutter to make shapes with)
  • Place dough pieces on baking paper
  • Bake for 20 to 25 minutes (or until golden brown)

4. Mini Dog Birthday Cake

Ingredients

Instructions

  • Preheat the oven to 170°C
  • Combine the flour and baking soda in a mixing bowl. Set aside.
  • In another bowl, mix together the oil, peanut butter, and banana until creamy.
  • Mix in the egg.
  • Add the flour mixture until well combined. Slowly pour and mix in the milk.
  • Pour into a 6-inch or 8-inch round pan or muffin pan. Bake for 25 to 30 minutes or until cooked through. Let cool for 10 minutes.
  • For the frosting, mix the ingredients yogurt and peanut butter together until well combined and fluffy.
  • Once the cake is cooled, cover with frosting.

5. Birthday Cake

Ingredients

  • Dog Cake Ingredients
  • 170g of Cotswold Stoneground Organic Wholemeal Flour
  • 4g of baking powder
  • 54g applesauce, unsweetened
  • 32g of peanut butter, all natural
  • 1 banana, very ripe, mashed
  • 1 egg, beaten
  • 16g of coconut oil
  • Dog frosting
  • 64g of greek yogurt
  • 32g of peanut butter, all natural
  • Dog biscuits for decoration

Instructions

For the cake

  • Preheat the oven to 170°C. Brush melted coconut oil in an 8-inch pan to prevent sticking.
  • Brush baking pan with oil
  • In a medium mixing bowl, stir together all cake ingredients until the batter is smooth.
  • Pour batter into the greased pan and smooth out.
  • Stir dog birthday cake batter in a bowl 
  • Bake for 25 minutes until a toothpick comes out clean from the center. rest for 10 minutes before turning onto a cooling rack. Allow the cake to completely cool before frosting.

For the frosting

  • While the cake is baking, combine yogurt and peanut butter in a small bowl. Stir until smooth. Keep in the refrigerator until ready for use.
  • Once cooled, you can frost the top of the cake as is or cut the cake into 4 even triangles to make a layer cake “slice”. Frost in between each layer and on top.
  • Decorate the cake with your pup’s favorite dog biscuits.

6. Apple Crunch Pupcakes

Ingredients

Instructions

  • Preheat oven to 170°C
  • Mix water, applesauce, honey, egg, and vanilla together in a bowl
  • Add remaining ingredients and mix until well blended
  • Pour into lightly greased muffin pans
  • Bake 1 ¼ hours

7. Spinach, Carrot and Zucchini Dog Treats

Ingredients

  1. 200g of pumpkin puree
  2. 50g of peanut butter
  3. 2 large eggs
  4. 100g of oats
  5. 300g of Cotswold Stoneground Organic Wholemeal Flour
  6. 1 carrot, peeled and shredded
  7. 1 zucchini, shredded
  8. 130g of baby spinach, chopped

Instructions

  • Preheat the oven to 170°C. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1 to 2 minutes.
  • Gradually add old fashioned oats and 250g of Cotswold Stoneground Organic Wholemeal Flour at low speed, beating just until incorporated. Add an additional 50g of wholemeal flour at a time just until the dough is no longer sticky. Add carrot, zucchini and spinach, beating just until mixed.
  • Working on a lightly floured surface, knead the dough 3 to 4 times until it comes together.
  • Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  • Place into the oven and bake until the edges are golden brown, about 20 to 25 minutes.
  • Let cool completely.
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