Autumn is the season of all things spooky and sweet. If you want to include your dog in some baking this year, why not get your apron on and use your leftover pumpkins from Halloween to create some tasty treats for them.
There are a few considerations before you get all Bake Off in the kitchen. Baking for dogs is a little different from the Victoria sponges you might make for your human friends.
You must be very careful about the ingredients you use. Several human foods can be poisonous to our pets, so you’ll need to take extra care to stick with safe ingredients. This recipe uses peanut butter – remember, some types contain xylitol (also known as birch sugar) as a sugar substitute, which is toxic to dogs. Always check the ingredients list carefully if you’re buying peanut butter for your pet from the supermarket – if possible, look for peanut butter made specifically for dogs which should only contain pet-safe ingredients.
You also need to think about how much you’re feeding your dog. Remember, doggy portions should be much smaller than the ones we might be used to as humans. Although it may be tempting to give them a few extra biscuits when you see how much they’re enjoying their new treat, remember to keep things in moderation to help your pup stay a healthy weight. Treats should make up no more than 10% of your dog’s daily food intake - and don’t forget to reduce your pets’ food to account for the treats you feed them. Read more about your dog’s diet.
You will need:
- 150 grams Whole wheat flour
- 50 grams Pumpkin puree (canned with no added salt or sugar or homemade*)
- 50 grams Peanut butter (must not contain xylitol)
- 1/2 teaspoon Baking powder
- 50ml Water – as needed
This recipe will make approx. 28. 4cm x 5cm biscuits will allow for 1 per day for a small dog (below 10kg) and 2 per day for a big dog (above 10kg).
Instructions:
- Preheat oven to 180 degrees Celsius.
- Mix all ingredients except the water in a medium bowl, then add the water sparingly until the mixture comes together into a dough ball. (The exact amount of water will depend on the oil content in the peanut butter).
- Roll the dough on a lightly floured surface and cut it into round pumpkin shapes (4cm x 5cm).
- Bake for about 20 minutes, then remove and cool. Be sure to cool the treats entirely before serving or refrigerating.
*Before you begin, you need to think about the pumpkin element. You can either buy pumpkin puree if you can find it in the supermarkets, making sure it has no added sugar or salt, or you can make your own with a pumpkin at home.
By roasting slices of pumpkin in the oven for around 45 minutes at 180 degrees Celsius, the flesh will become tender and soft, making it easy to blend up (once cool) into a fresh, natural puree. You can freeze this into cubes if you have a little too much and use it for future treats or your own winter soups.
Yes, it’s as easy as that.
You can store these treats in the fridge and use within 1 week, or freeze them in an airtight container and defrost a small number at a time to make the Halloween spirit last even longer.
Happy baking!