Jan 15, 2015

Homemade Carrot and Peanut Butter Dog Treats Recipe

I never thought I would be making my dogs homemade dog treats but I love knowing what is going into my dogs' treats and being able to make sure all the ingredients are healthy for my pups. And they love the treats I make so much more than the ones I bought in the store! :) So if you want to make some healthy homemade dog treats for your dog, I'll be sharing my recipes.

One of the things I have learned is that most homemade dog treats are still made with ingredients that are toxic to dogs. All of my recipes contain only ingredients that are healthy for dogs. Only the best for my pups! (and yours).

Today's recipe is for Homemade Carrot and Peanut Butter Dog Treats. I know it sounds like an odd combination but my dogs love them and they are very easy to make!

2 cups of brown rice flour (I make my own. See below.)
2 cups of grated carrots (I run them through the food processor)
2 eggs
1/2 cup water
3 heaping tablespoons all-natural peanut butter

Preheat oven 350 degrees F.
Mix ingredients together until dough forms. The rice flour will make it a little gritty. The peanut butter helps it to hold together. Roll dough into small balls and place on a cookie sheet lined with parchment paper. Press dough down slightly so the biscuits are about about 1/4 inch thick. Bake approximately 20 minutes. Remove from oven and let cool on a wire rack.

Store in refrigerator up to 2 weeks or freezer for longer storage. 

How to Make Brown Rice Flour
Measure brown rice (not instant) into a blender and blend on high (I use the liquefy setting) for about 10 seconds. When the blade stops, remove the blending pitcher and shake. Place the pitcher back on the base and blend for another 10 seconds. Remove, shake, and blend one more time. This should give you a gritty powder brown rice flour. I have found that it is best to only blend 1/2 cup of flour at a time.

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Kathy C. said...

Yummy! I want to make these for Stormie... how do you store them?

Edie said...

Thanks for asking Kathy. Store in refrigerator up to 2 weeks or freezer for longer storage. I will update my recipe to include the storage time. :)

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