The Pumpkin dog biscuit recipe is incomplete. It calls for cold water, but does not give you instruction on where/when to use said water. It also calls for you to reserve some of the “rice mixture” but then asks you to add the pumpkin mixture (w egg(s), even though recipe says 1 egg). How then would you reserve the mixture to which you are adding? It also says it makes 24 “balls,” but details instructions to roll out on parchment paper. Just overall very unclear.
However, homemade dog food isn’t risk-free either. A 2013 study by the Journal of the American Veterinary Association from a while back showed that more than 90% of homemade dog food recipes found online may be bad for your dog. The study went over 200 recipes from reputable veterinary textbooks and certified veterinary nutritionists, as well as other pet-related sources, and of the 200 recipes, 191 weren’t up to par with the Association’s standards. That’s ~96%!
This post totally cracked me up! Mainly because I have been thinking of making little pup treats for 2 weeks now. I’ve been hooked on Diane’s Gingie cookies (see OvenHug for the best gingie recipe eh=vah) and making them non-stop. Our finicky little chihuahua mix loves sharing bites with me. I want to make a gluten free version of my gingies so that our senior pup, Oscar can also join us – he has sensitive tummy issues. I just need to find a bone shaped cookie cutter and we’re in business. Thanks for the laughs. Your pup cookies look amazin’! Thanks for sharing. xo
It isn’t uncommon for a dog owner to decide to make homemade dog food. Whether you just want to save money or you want to make sure that you know what type of ingredients are going into your dog’s meals, it isn’t that difficult to do. The most important thing is to make sure they get foods that contain protein, calcium and other nutrients they need for energy.
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If your fur baby has a sweet tooth he will love these chews, and oatmeal adds protein and is good for digestion. To make these chewy treats, puree 1/4 C. diced peaches, 1 tbsp. canola oil, 1 tbsp. molasses, 1/4 tsp. vanilla and 1/8 C. water. Combine the puree with 2 C. rolled oats, 1/2 C. water, 1 C. flour and 1 tsp. cinnamon. Scoop spoon-sized dollops on to a lightly greased baking sheet, press them flat with the back of the spoon, and bake at 350 degrees Fahrenheit for 15 minutes. These chewy cookie treats can be stored for two weeks in the refrigerator or six months in the freezer.