Do you love to bake?

If yes, then know that there are various healthy treats that you can bake for your furry friends.  Though your humans might get jealous.  When you bake for your pets, you control the ingredients that you use, and know exactly what your pet is eating.

So are your ready to get your baking on?  Celebrate “National Dog Biscuit Day” and share the love with your fur babies!  We have included a list of fruits and vegetables that dogs can and cannot eat for your reference.   Remember dogs are carnivores and do not require fruits and vegetables in their daily diets, but an occasional fruit or veggie as a treat should be OK.

Always consult with your veterinarian about any dietary changes and if your dog has any allergies.

Basic Ingredients for Baking Homemade Dog Treats

The good this is that you probably have most of these on hand in your kitchen pantry. Most recipes require ingredients such as oatmeal, flour, eggs, water and or broth.  You can also add flavor by adding applesauce or peanut butter (do not use any with artificial sweeteners like xylitol, this is poisonous to dogs) pureed pumpkin, apples, carrots, sweet potato, and cheese to create delicious treat.

Fruits & Vegetables

• Yes dogs can eat:   Apples, Bananas, blueberries, broccoli, brussel sprouts, cantaloupe, carrots,  celery, cranberries, cucumbers, green beans, mango, oranges, peaches, pears, peas, pineapple, strawberries, spinach & watermelon.
• No dogs cannot eat:  Asparagus, Avocado, cherries, grapes, mushrooms, onions, tomatoes. 
  Fruits and Vegetables
• Fruits & Veggies – Safe for Your Dog, and Those to Avoid

 

Martha Stewart – Apple-Cheddar Dog Biscuits

2 cups barley flour

1/2 cup old-fashioned oatmeal

1/3 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/3 cup unsweetened applesauce

2 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
2. In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits.
3. Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm.
4. Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container for up to 2 weeks.