When I was having the baby blues back at the beginning of the year, I knew a baby was out of the question. I love babies and children but I feel my family is complete as our little family of four. I was lucky and had my son first and daughter second, just the order I wanted my children so big brother could protect his little sister. Since our family is complete, we decided to adopt a puppy. She has been welcomed by all of us including the three cats bringing much joy to our family. I just love this little face to pieces.
She really is a good girl but extremely stubborn. That must run in our family because all four of us have our stubborn ways.
Since I eat healthy, I knew without a doubt I wanted the same for my girl. I began making homemade dog biscuits after trialing foods with her and she loved them. These sweet potato, pumpkin and flax dog treats are one of her favs, or were one of her favs. She refuses to eat prepackaged dog bones and treats. Mamas is all she wants.
Over the weekend I had bananas that were overly ripe so whipped up a new flavor; banana, apple, peanut butter oat homemade dog biscuits. I use gluten free oats as I’m not sure if she has a gluten sensitivity so to be on the safe side I grind up gluten-free oats. I already know she adores peanut butter so that had to be incorporated. This is a super easy dog treats recipe and are made in no time.
Since making her dog treats she refuses to take anything else. The banks and PetSmart give Milkbones out but Bella just snuffs her nose at them. She knows what’s good for her.
Do you make your own dog biscuits?
- 1 medium banana-mashed
- 2 tablespoon natural creamy peanut butter
- 1/2 cup natural unsweetened applesauce
- 3 cup oat flour + 2T for floured surface* see notes how to make oat flour
- 1/2 teaspoon ground cinnamon
- Preheat oven to 325 °F.
- In a medium bowl, mix mashed banana, peanut butter and applesauce.
- Add cinnamon and oat flour; mix well until a ball forms.
- Flour surface with about 2 tablespoon oat flour; kneed a few times to lose the stickiness.
- Roll out to about 1/2 inch thickness and cut out with a dog bone shaped cookie cutter. I used the 3.5″ cutter.
- Bake 28 minutes. Store in sealed container in refrigerator for 5-7 days. I recommend storing in fridge because they can mold quickly.