Posts Tagged ‘treats’

Now we’re not entirely sure why this recipe is called Apple Brown Bunnies, since they’re not even bunny shaped in the original recipe, nor are they made of rabbit, but we’ll roll with it.

This is another homemade dog treat recipe we found on Pinterest and gave a try. While dogs do like it, it isn’t one they go crazy for.

Ingredients

1/3 cup of all natural applesauce (unsweetened)

1/3 cup of water

1/2 cup of shredded cheddar cheese

2 cups of unbleached white flour

Directions

Preheat oven to 375 degrees.

Mix all wet ingredients in medium sized bowl.

Slowly add dry ingredients and mix well.

Batter will be a pizza dough like consistency.

Batter spread out in pan.

Batter spread out in pan.

Spread batter into a greased 9×13 inch pan.

If desired, sprinkle addition cheese on top. (As pictured.)

Bake for 20-25 minutes.

Cool and cut into bars. (We think it would be easier to cut the bars before it goes in the oven.)

Store refrigerated in an airtight container.

Finished product.

Finished product.

We tried this recipe from veganprairiefood.wordpress.com a couple of months ago and we have yet to have ANY dog reject them. We found that the dough was really great to work with and it made the apartment smell fantastic while it was baking.

100% of our test subjects (Ozzy, BeeBee, Brutis, and multiple friends’ dogs) adore these treats and recommend them to your furry friends!

Vegan Peanut Butter Pumpkin Dog Treats.

Vegan Peanut Butter Pumpkin Dog Treats.

 

Ingredients:

(makes about 25 small cookies)

2 cups whole wheat flour
1 tbsp baking powder
1 cup peanut butter (creamy or crunchy. we used creamy this time.)
1/2 cup pumpkin puree (canned or fresh — not pumpkin pie mix)
1 cup non-dairy milk (We used almond.)

Directions:

Preheat the oven to 375 F and place  a rack in the center of the oven. Lightly grease a baking sheet. Set aside.

In a large bowl, combine the flour and baking powder. Set aside.

In another bowl combine the  peanut butter, pumpkin, and non-dairy milk. Add the flour mixture, in small batches and mix well.

Knead the dough two to three times on a lightly floured surface. With a rolling pin, roll the dough out about 1/4 inch in thickness and cut out shapes with a cookie cutter. I used the rim of a shot glass.

Bake for 20 – 25 minutes until lightly browned. Remove from oven and cool on a wire rack. Store in an airtight container.

Enjoy! We’re off to try another recipe!