Dogs will eat pretty much anything if given the chance, so it’s important for us to know what they should or shouldn't eat. Some foods can even trigger allergic reactions. We worked with our in-house veterinary surgeon to give you an overview of food types you can safely feed your dog.
Please take into account any dietary requirements as well as the breed, health and age of your dog before giving them any homemade treats. Puppies and senior dogs may have trouble chewing and some breeds have a tendency to become obese.
If you’re worried about anything your pet might have eaten, you should seek professional advice. MORE TH>N customers have 24 access to freephone advice line vetfone, which is manned by qualified RCVS nurses.
120g of mashed sweet potato
245g of flour (whole wheat, brown rice or gluten free flour)
1 egg, beaten
Preheat oven to 170C. Mix ingredients together in a large bowl to form dough. If it’s very sticky you may need to add more flour.
Take small handfuls and roll the dough into golf sized balls, placing them on a baking tray lined with baking parchment.
Pat each ball down slightly to make the biscuits are about 1/4 inch thick. Bake for 25 minutes or until golden brown and leave to cool on a wire rack.
200g of cooked wild rice
125g of cooked chicken, diced fine or shredded
3 tbsp rice flour
1 tbsp fresh parsley, diced
1 egg, beaten
Preheat oven to 170C.
Mash the rice a little then combine all ingredients in a bowl, mixing them together well. Lightly grease a muffin tin and spoon in the mixture, pressing it down and filling nearly to the top.
Bake for 25 minutes or until top begins to turn golden brown, and leave to cool completely before serving. Peanut butter & banana cookies
1 banana, peeled 140g of oat flour (you can simply grind oats to a powder with a blender) 95g rolled oats 15g / large handful of fresh parsley 3 tbsp of organic peanut butter 1 egg, beaten
Preheat oven to 140C. Mash the banana in a large bowl Add oat flour, oats, parsley, peanut butter and egg and mix well. Set aside for 5 minutes.
Take small handfuls and roll the dough into bit sized balls (about 1 tbsp each), placing them on a baking tray lined with baking parchment. Pat each ball down slightly to form discs.
Bake for 40 to 45 minutes until firm and deep golden brown on the bottom, and leave to cool completely.
You can store the treats in an airtight container in the fridge to prolong their shelf life, or even pop them in the freezer taking them out as you need them. Just be sure to defrost them first!