Puppermints (gluten free)

Puppermint Dog Treat Recipe

A healthy diet of whole foods keeps The Boys’ breath fresher than kibble would, but who among us doesn’t get some dog breath now and then? Greens are the key to getting some fresh breath happening from the inside out. I bought a NutriBullet (loves it!) and I’ve been experimenting with smoothies, so I’ve always got lots of greens in my fridge. Peppermint and Parsley by the Pound, the Perfect P’s for Puppy breath.

I developed a recipe for both a gluten-free version, and a wheat variety. The GF ones are greener, but both are great treats.

INGREDIENTS – GLUTEN FREE PUPPERMINTS
2 1/2 cups All Purpose Gluten Free Flour
1 cup parsley
1 cup kale
1/2 cup mint
1/2 cup water
1/3 cup canola oil
1 TBS honey
1TSP salt

INGREDIENTS – WHEAT PUPPERMINTS
2 cups whole wheat flour
1 cup wheat germ
1 cup parsley
1/2 cup kale
1/2 cup mint
1/2 cup water
1/2 cup canola oil
1 TBS honey
1 tsp salt

Whiz your parsley, mint, kale and water in your blender or whatever you have that will do the trick. Add to large mixing bowl. Add the canola oil, honey, salt and stir. Then slowly add the dry ingredients and mix together, then knead a little bit until dough ball forms. Some flour mixtures make this a bit more crumbly, just add small amounts of water until you’re happy with the texture. This should be a moist dough so you will need to sprinkle a good amount of gf flour to roll out. Roll out dough to about 1/4″ to 1/2″ thickness. I used a (proper measuring) teaspoon to make them round. After you make the cut out, you can just smoosh them into the teaspoon if you want make them rounder on the top (like you see in the picture).

Bake at 250 degrees for 30-40 minutes. I like to cook them at a low temp because I find that natural colours stay stronger this way.

This recipe is for the green ones, but if you want to go that extra crazy dog lady mile and make ones that look like peppermints, just line up strips of a light colored dog treat with the green ones, cut out with the measuring teaspoon, and then kinda schmear them together in the tablespoon.

Cheers to better breath!
xo/J

I’m neither a vet nor an animal nutritionist. This recipe is not meant to replace a proper and balanced diet for your dog. You should speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.

Canada Day Dog Treats

I feel blessed to live in such an amazing country. There are far too many positive points to list – so I’ll keep it short and say that there’s nowhere I’d rather be. Winter, spring, summer & fall – from sea to shining sea – we love you, Canada, and as always, look forward to proudly displaying the maple leaf on July 1st!

I had my heart set on baking some red & white flag cookies, but I won’t use food colouring. In the end, I borrowed an idea from my talented television colleague Melissa Auger, and painted some of the biscuits with beet juice. I think you’ll agree that the results are nothing short of brilliant! Snaps once again for you, Melissa.

This biscuit recipe is a keeper all year round – just don’t bother with the cookie cutter. Here’s a little secret for you – I really don’t like using cutters – too much work! I bake treats twice a week, so I just use a knife to “cut” them into squares for The Boys before putting them into the oven. They break off easily into squares when they’re done.

Applesauce, chicken broth and cinnamon make for a nice, healthy dog biscuit. For this batch in the pictures, I used almost all Unbleached AP Flour, as I wanted my leaves to be white – but otherwise, the rest of the year I would use more whole wheat flour than white as we all know that it’s better for the dogs and ourselves.

These smell wonderfully warm like an apple pie. My husband really liked these too!

INGREDIENTS:

5 1/2 cups of flour
1 cup no sugar added applesauce
1 cup chicken stock (with no onions, preferably no-salt added)
1/4 cup canola oil
TSP baking powder
TSP cinnamon

1/3 cup of beet juice.
**My grocery store has it in the “natural” section. You could also make your own beet juice.

Begin by fork whisking together the canola oil, chicken stock and applesauce. Then, whisk in cinnamon, baking powder & flour and mix together until your dough “ball” forms. Gently knead to get it firmly together, wrap in parchment, and then put her in the fridge for at least an hour.

When you’re ready, preheat the oven to 350 degrees. Roll out the dough to about a 1/4-1/2 thickness. Use your cookie cutter and start cutting away! (I bought myself a large leaf one at the bulk food store, they have small ones too) Bake them on the parchment paper for 20-25 minutes.

Remove from oven, take them off the pan, and let them cool down. Here comes the fun part – get out your pastry brush and a small bowl (I like my silicone one because it washes well, although it’s harder to use) and paint as many as you want red with the beet juice. You don’t need much at all -just do the entire cookie and two-three coats should cover it.

Pretty cool, eh?

Here is a picture from last year – my nieces at the cottage – it’s the little one’s birthday on Canada Day too!

I’m neither a vet nor an animal nutritionist.  This recipe is not meant to replace a proper and balanced diet for your dog.  You should to speak to your own vet before trying new recipes or feeding any home cooked foods to your dog.