Pumpkin Peanut Butter Dog Biscuit

Pumpkin Puree - 1 cup (use 100% pure pumpkin)
Peanut Butter - 4 tbsp.
Egg - 1, (can also use half cup pumpkin puree and 2 eggs)
Flour - 11/2 cups (I used an equal mix of brown rice flour and whole wheat flour)
Coconut Oil / Butter - 1 tsp

Heat oven to 350F.

Mix pumpkin puree and peanut butter together. Add egg.

Now mix in the flour so that the mix forms a sticky ball. Adjust the flour as required.

Sprinkle some rice flour on the rolling surface. Apply the coconut oil / butter around the dough and roll into half inch thick. Cut into small desired shape. Transfer into parchment paper lined baking sheet.

Bake for around 20 to 25 minutes till the cookies start browning.

Cool completely and store in an airtight container.

 

Dudley, patiently waiting for the cookies to cool

Pumpkin Muffins for Dog

Flour - 12/3 cup ( I used a mix of whole wheat and brown rice flour)
Baking Soda - 1 tsp
Cinnamon - 1/2 tsp
Molasses / Brown Sugar - 2 tbsp. (It can be skipped)
100% Pure Pumpkin Puree - 13/4 cup
Oil - 1/2 cup ( I used about 2 tbsp peanut oil)
Eggs - 2, lightly beaten
Water - 1/3 cup

Preheat oven to 350F. Grease 3 mini muffin tins or one mini muffin and one regular muffin tin with oil or butter.

In a large bowl, beat the eggs and add oil, pumpkin puree and molasses .

Sieve flour and baking soda over the bowl. Add cinnamon and mix well. As needed add water until the mixture is of the consistency of mashed potatoes.

Drop spoonful of mixture into muffin cups, filling 2/3rd of the way.

Bake for around 20 minutes until a toothpick inserted in the center of the muffin comes out clean.

Cool completely and store in an airtight container for 5 days in the refrigerator.

The pictures here are not so pretty, but my dog loved them.

Meat and Beans Meatballs for Dog

Ground Meat - 2 lbs
A mix of Dried Beans / Lentils / Brown Rice - 2 cups ( cook with sufficient water till done. I use mix of kidney beans and chickpeas, sometimes I use red lentils and yellow mung beans along with a little brown rice)
Eggs - 4
Potatoes - 3, lightly steamed and grated
Carrots - 4, lightly steamed and grated
Garlic - 1/2 tsp grated or use a dash of garlic powder
Cinnamon Powder - 1/2 tsp
Fresh Rosemary - a sprig (optional)




Preheat oven to 350F.


Blend the cooked beans and eggs together in a blender. If using lentils, no need to use a blender, just mash lightly with a fork.


Remove and mix in grated potatoes, carrots, garlic powder, cinnamon and rosemary.




Now add the ground meat and mix with your hands.


Make meatballs and place them in a muffin tin or on a lined baking sheet and bake for 30 minutes to 45 minutes till they are done.




Remove, cool and they can be stored in the refrigerator for upto 5 days.