Skipper is a highly energetic dog breed, an Australian Shepherd, so she needs high quality food. High protein, but not a lot of fat. I was making her puppy food but it got too hard to store it on the boat, because it took up too much freezer space. But since I like to cook, I still make her treats. The last of my oldest fur kids left in March, eight days before Skipper was born. We agreed to keep him with my daughter in a quiet place while our boat was on the hard(on land). He never made it for the launch. Today I was able to find the recipes for their treats in our storage unit. Since, I had a previous blog, I had some written down for that. I actually had quite a few. The ones I'll be adding here are pretty boat friendly, meaning they use mostly dry and canned(jarred) ingredients, easier for storage. Even these are kind of hard to store at times. If you can't get dairy products, while cruising, dry milk and eggs(or even egg whites) can be used. You can even make your own yogurt from dried milk and probiotic pills in an instant pot. You get creative on a boat.
I use to make these for my greatly missed yellow lab, Bandit, who lived to just shy of his 17th birthday. These treats are great. If you are out of one of the flours, just use more of the others. The coconut makes them sweet without adding sugar. The peanut butter adds some oil. I actually found peanut butter powder(Get it at www.amazon.com) and have been using that. Just add 1/2 as much water as peanut powder and you can make your own, and add more water for a thinner consistency. That's kind of important when you live on a boat with meager storage space. You can replace it with coconut oil if you like, but it will add more fat as well. The chia gave him some omega 3. I don't think he cared about the health benefits. He just loved to get the "human" food.
1/2 cup oat flour(I usually make my own in a food processor from oats)
1/2 cup almond flour
1/2 cup coconut flour, plus extra if needed
1/2 tsp cinnamon
15 oz(about 1-3/4 cup) pumpkin(not filling, just pumpkin)
2 tbsp peanut butter(no salt, no sugar or xylitol), or 2 tbsp peanut powder + 1 tbsp water
1 egg, beaten
1 egg, beaten
1 tbsp water
Chia seeds for sprinkling
Add all the dry ingredients together until they are totally mixed in a fairly large bowl. In a smaller bowl, add the last three ingredients until light and fluffy. Turn the wet ingredients into the dry, then mix until totally incorporated, adding extra coconut flour if necessary to make a ball that is just a little sticky. I usually put it into the refrigerator overnight, it seems to roll better that way. Preheat your oven to 375° F(190° C).
When getting ready to roll, put a little coconut flour on a board, roll them about 3/8 inch thick, and cut with desired shapes, or even a knife into squares or a soda bottle lid for little circles. Dog bones work well, and sometimes I make little pumpkins if I can find them in my storage unit. I use silicon baking mats to put them on, since they brown more evenly using them. Mix the 1 tbsp water to the second egg, and lightly brush on treats and sprinkle with chia seeds. I bake them for close to a 1/2 hour, then turn the oven off and let them dry out more. When the oven is cool, take them out and store them in dry place. You can split the batch and keep some in the freezer and just pop them in the oven when needed. I keep the dough in freezer, too.
My beloved Australian Shepherd Koko, who went to the rainbow bridge from stomach cancer at almost 10 years old, loved these treats. He didn't like most treats, but these he devoured. I'm sure he wouldn't mind his "little sister" Skipper having a few.
1/2 cup quinoa flour
3/4 cup coconut flour
1 cup oat flour
3/4 cup salmon
1/2 cup applesauce(unsweetened), or 1 large red apple, no seeds
1 medium sweet potato, baked with skin on
1 egg, beaten
1 cup water
Put all the dry ingredients in a large bowl. Mix the salmon, apple or applesauce, and sweet potato in food processor until it has baby food consistency. Add this mixture to the dry ingredients, along with the egg, adding enough water to make a slightly sticky dough ball. Roll out to 3/8 inch thick, and cut with favorite cutters and bake in 375° F(190° C) oven for a 1/2 hour then turn off and let oven cool to get drier. Again, you can make them, freeze them, and bake them again for a few minutes to make them just like fresh-baked. Another thing you can do when cruising with pets, that will save space. I usually get 32 to 40 bones, but it depends on what size and shape you use. These are more of a biscuit so they don't get
super hard and crunchy.
These are really easy. Just mix and freeze. I've seen all kinds of variations of these. I've even seen some with coconut oil. I actually got a great idea from www.healthstartsinthekitchen.com on Pinterest when they sent this to my Australian Shepherds board. Have you ever had one of those, "Why didn't I think of that" moments? I always made them with yogurt, but she uses kefir. What's great about that, is it's more a liquid, and you can put it into a squeeze bottle to fill the ice molds. I thought that was brilliant, especially since I have some empty ones. I always spooned it in or used a pastry bag, and made pretty much of a mess. I use to use the bottles for mini pancakes for my kids. See, why didn't I think of that? I will use her bottle idea this time so no mess. Next time I make these I will try her frosty pumpkin recipe and the kefir. Hayley's website, a real-food blog, makes me hungry everytime I go there so I don't think you'll be disappointed if you check it out.
32 oz(4 cups) plain yogurt(or kefir)
4 tbsp peanut butter powder(or peanut butter, no salt ,sugar, or xylitol)
1/4 tsp cinnamon
2 tsp chia seeds
1/4 cup water(you'll need more if you use the peanut powder)
Mix first 4 ingredients until smooth. If necessary, add water so it's a pancake batter consistency, so it comes out of the bottle easily. Freeze for 3-5 hours, or until hard. My boat freezer takes a while longer. Bag them up. That's it. Then let your pups enjoy. Makes about 100 to 120 treats small round treats. It depends on the size of your molds. That's what I get for those round ones.
These are Skipper's favorites, probably because we live in Florida and they're icy. Here she is chasing one around on the floor making a mess!
Skipper's Cheeseburger Kisses
Skipper loves beef. And also cheese. So I combined the two with some extra dairy and some chia seeds for omegas.
These actually don't taste half bad. Yes, I did.
1 cup oatmeal(Old-fashioned is best)
1 cup coconut flour
1 cup quinoa flour
1-1/2 cups all purpose flour( can use another non gluten flour, such as almond)
3 tsp parsley
3 tsp chia seeds
1 cup sour cream( can use lowfat or yogurt)
1-1/4 to 1-1/2 cups beef stock(unsalted)
1 cup cheddar cheese
Preheat oven to 325°. Mix first 6 ingredients together in a large bowl. Mix next four until well mixed. Slowly add the dry ingredients to the wet until it pulls away from the bowl. If you live in a very humid environment(over 70%), like I do, you will need the 1-1/4 cups of beef stock. If you live in a drier climate, such as Colorado, you might need more than 1-1/2. 1-1/2 cups would be standard to start with. Use any type of cookie cutters, such as bones. I also bake them for longer.
It is standard to bake them for 35 to 45 minutes. I just watch them after 45 minutes. Cook until golden brown. I use silicone baking sheets, but you can use parchment for easier clean up. I usually get about 48 from using the 3 inch bones. I purchased the bone set from www.Amazon.com. I find these to be a really good, sturdy set. It comes with 3 bones, and three sets of paws.
Peanut Butter Cheese Woofs
Here is something Skipper absolutely loves. They have all her favorites in them. She loves cream cheese. I use to give her medications in it. Kefir, she loves to eat every night if she can get it. I make my own, so it is always available. Peanut butter and the sweetness of coconut flour makes her really like these. These do take more work, so I usually only make them for special occasions.
1/4 Coconut Flour
1/4 Almond Flour
1/8 tsp Cinnamon
1/2 cup Oatmeal(Old-fashioned is best)
1/4 cup softened coconut oil
8 oz pkg Cream Cheese
3/4 cup( 6 oz) Sour Cream or Kefir
3 tbsp Peanut Butter Powder
Preheat oven to 350°. Mix first five ingredients together. Press mixture to a 1/2 inch depth into muffin cup-lined pans. You can also use some silicon muffin pans like these on www.amazon.com , but you would have to freeze them at least partially before you popped them out. I usually make the minis, so it really takes more time to press it into the little pans. Bake for about 10-12 minutes. If you're using a boat oven you'll just have to watch them more than on land. Mine never seems to stay at one temperature very long.
While the bottoms are cooking, mix the next ingredients until smooth. After the bottoms come out of the oven let them cool for 5-10 minutes. Then fill the cups almost full. I use a squeeze bottle. It's faster and less mess to clean up. Cook them 15-20 minutes. Let them cool for two hours or refrigerate for 1 hour. You can also put them directly into the freezer for storage after they freeze up, then thaw them out for serving.