Dog Safe Muffins, Biscotti, and…Risotto? Bon appetit!
by DENNIS KEMPTON
The trend toward pet owners making their own dog food started about ten years ago. Steadily, as people have become more health conscious of their own dietary habits, they have turned their attentions also to their animal companions. In a world where many of the options for dog food contain fillers and low-quality ingredients–or, in the alternative, the high-quality dog foods are priced out of most people’s willingness to pay top dollar for dog food–the option of making your dog’s food at home has become more attractive. And not only food is being served up at home, but treats, too.
Making food for your dog is not only a practical decision. Many do so out of an expression of affection for their dogs. I have two dogs at home–a yellow Labrador Retriever/Siberian Husky mix named Midas and a spunky little Pit Bull Terrier mix named Gracie. I have made “doggy-safe” birthday cake for them, but I have never attempted making their dog food nor have I made them treats. But, after taking a look around at some of these recipes we’ll share with you today, I think it’s definitely worth a shot. But, be careful about what you feed your dog. Do some research on what foods are harmful and even lethal to their systems (no onions or chocolate, for sure) and make sure they are getting the right balance of nutrients in what you feed them to make sure they’re staying healthy and well-fed. We recommend you consult with your veterinarian before deciding to exclusively substitute homemade food for your dog’s commercially made diet.
APPLE CRUNCH PUP CAKES
2 3/4 cups of water
1/4 cup applesauce, unsweetened
1/4 teaspoon vanilla
4 cups of whole wheat flour
1 cup dried apple chips (you can also use fresh fruit)
1 tablespoon baking powder
1 egg, slightly beaten
4 tablespoons honey
Preheat your oven to 350 degrees. Spray a muffin tin with cooking spray. Mix all the wet ingredients thoroughly. Combine the dry ingredients in a separate bowl. Add wet to dry slowly, scraping well to make sure none of the dry mixture is left. Pour into muffin tins and bake for 1 1/4 hours or until a toothpick inserted into the center comes out dry. Store in a sealed container. Makes about 12-15 pupcakes.
5 cups of flour
1/4 cup peanuts, chopped
1/2 teaspoon baking soda
1/4 cup vegetable oil
1 1/2 cups banana, pureed
2 teaspoons vanilla
Preheat the oven to 325 degrees. Place dry ingredients in a large bowl. Make a well in the center. Blend egg, oil, and banana together. Add into the dry ingredients in the well. Start combining them together. Add water, one teaspoon at a time as needed. Knead by hand on a table until mixed thoroughly. Form into logs approximately 2″-2 1/2″ high. Flatten so that the logs are 6″-7″ wide by 1″ high. Place on non-stick baking sheets or lightly greased baking sheets. Bake 30-40 minutes. Remove and cool for 10 minutes. Slice into 1/2″-3/4″ slices. Plaec them on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in an airtight container.
3-4 cloves garlic, mashed
1 pound minced meat
1 1/2 cups of rice
4 cups finely chopped vegetables
1 stock/bullion cube
5 cups of water
Gently fry the garlic. Add the meat and brown it through. Add the rice and mi well. Add 3 cups of water (with stock cube dissolved). Bring to a boil and simmer gently for five minutes. Add vegetables and the remaining water, simmer very gently for about 20 minutes until water is absorbed. Add more water if it appears too dry. Cool and serve, or freeze for later. This is a very good recipe for high-energy dogs (terriers) as well.
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