Do you see this face? Is this not the prettiest dog ever?
Oh wait, I’m that awesome beagle’s mommy so of course I’m completely obsessed with her.
And let me tell you, she is one spoiled rotten beagle. She sleeps in the bed (under the covers I might add), cuddles with me non-stop and with one look from those big eyes can get my husband to cave in to her demands.
However when it comes to food, we are very strict. Both my husband and I grew up with overweight beagles and it is my mission to not let that happen to our dog. I have never tried my hand at homemade dog treats but due to a traumatic evening a few weeks ago, I decided it was time to make something special for little Emma.
To make a long story short, our poor baby hurt her paw and we had to make an emergency visit to a 24-hour veterinarian. Unlike our normal vet, we were not allowed to go back to the exam room with her. It was awful. We nervously waited to hear if everything was okay as we watched other people come in with their sick or injured animals (seriously hurt animals make me cry immediately). After what felt like ages, they brought Emma back out all bandaged up. Thankfully, she was fine and I think my husband and I were way more traumatized by the whole thing than she was.
So, I decided I just absolutely had to make her something a little special. After doing some research on what dogs can eat and common allergies, I landed on this recipe. I made a few changes and suffice it to say that Emma loved these. She was glued to my side while I made them and now even sits next to the cabinet where we keep them. Of course she whines and barks to try to convince me to give her more.
Give me some now! Okay, please I’ll be good. Yummmmm.
One note about the recipe. I completely forgot about the blueberries until I had already started cutting out the treats. So I went back and added them to half of the dough. It works fine with or without the blueberries and Emma seems to enjoy both equally : )
- 1 large egg
- ⅓ cup creamy peanut butter
- 1 tablespoon pure maple syrup
- 1 tablespoon olive oil
- 1 cup brown rice flour
- ½ cup oat flour*
- about 2 or more tablespoons water
- ⅓ cup frozen blueberries
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the egg, peanut butter, maple syrup and olive oil until smooth. Add in both flours and mix until combined. The dough will be slightly dry, so add water a small amount at a time (mixing after each addition) to get it to a consistency that you can roll out easily. I added just over 2 tablespoons. Gently fold in the blueberries.
- On a floured work surface, roll out the dough to about ¼ inch in thickness. Cut the dough with your desired cookie cutter. Place on the prepared baking sheet. The dough will not spread while baking so you can place them fairly close together. Bake for 25 to 30 minutes, until the treats are crunchy and golden brown.
- Once completely cooled, store in an airtight container.
*Instead of buying oat flour, just place rolled oats in a food processor and process until finely ground.