Healthy Christmas Dog Treats

At this time of year, there are very poor quality treats for sale and often it is difficult to find out the actual contents used to make them and the country of origin. The solution is to make your own!

What you will need:

250g Organic Spelt flour or flour of choice. If you need a gluten-free recipe then a mixture of buckwheat, coconut, chickpea is a good choice.
A generous pinch of any of the following seeds eg Flax, hemp, sunflower, chia
25g Jumbo oats or ground almonds
2 Tsp Hedgerow Hound Herbs
2 medium free-range eggs
1Tablespoon melted coconut oil or Olive oil
Approx. quarter pint of water
Add one of these extras for added taste: A single pilchard from a tin (drained & flaked with a fork) will make them extra tasty and nutritious Or a level tablespoon of dog-friendly peanut butter ( I use Pip & Nut which is Xylitol & palm oil free) but always check the label of your chosen brand.

Mix ingredients into a dough, adding a little more water if necessary. Roll out onto a floured surface, keeping a fairly consistent thickness so every treat cooks at the same time
Cut out the shapes with your chosen cutters and place them onto a baking tray, preferably lined with baking parchment or lightly oiled.
Place in a preheated oven at 180c for around 30 minutes, thicker treats will take a little longer. If you are using a fan oven decrease the oven temperature.
Once cooked leave the baking trays on the side to cool slightly then place the treats onto a wire rack until completely cool. Make sure the biscuits are cold before bagging or putting them into a container. Any warmth from the treats will cause condensation in the bag and the treats will soon go mouldy.

For decoration: I used Carob powder as a chocolate substitute which you can dilute with a little water & use to decorate. While still wet sprinkle on rosehip granules, chia seeds or flax seeds.
If you want to hang your treats from a ribbon then make the whole with a cocktail stick before baking.
Present them in pretty packaging, coloured ribbon or in a mason jar with a colourful label.

Be aware that these treats do not contain any preservatives, unlike the shop-bought variety, so will last a fraction of the time. They can either be frozen and a few taken out each day to defrost or keep cool in an airtight storage container and use within 3 weeks.

Gelatine Treats

Gelatine is a colourless, flavourless, gelatinous substance derived from collagen, which is a protein found in great abundance in the body.

Gelatine is often used to additionally support arthritic conditions and to ease intestinal complaints. Glycine is an amino acid which occurs in gelatine and helps strengthen the gut lining and reduce inflammation and is believed to assist in the healing of leaky gut.

When using gelatine avoid coloured, flavoured, or sweetened varieties and instead go for the plain, grass fed versions. I used Great Lakes beef collagen but there are other brands available.

You will need:

One 12g sachet of gelatine granules or use 2 heaped tablespoons of loose powder.

550ml Water (you can also use coconut water or bone broth)

7 Tablespoons of hot water

2 measuring jugs

Flexible silicone mould of choice

One level teaspoon of your chosen Hedgerow Hounds blend. Here I used Golden Years in one batch and Greens, Seeds & Superfoods in another.

How to make:

Into a measuring jug add 7 tablespoons of hot water, tip in the gelatine, whisking with a fork until the granules dissolve, then pour on the remaining water and stir well.

*Always add the gelatine to the liquid and not the other way round*

Add your chosen herbs and pour into the silicon moulds.

Chill in the fridge for 3-4 hours and when set, gently remove from the moulds.

These treats can easily be cut to a size which is suitable for your dog and are soft enough for elderly dogs with dental problems to enjoy.

They will keep for up to 7 days in the fridge.

Fresh Breath Treats

You will need:

250g Buckwheat or Spelt Flour

Half a tablespoon of softened coconut oil

Parsley - fresh or dried, approximately 2 tablespoons

Mint -    fresh or dried, approximately 2 tablespoons

Free range egg- beaten

Half a small, grated apple

Quarter teaspoon of fennel seeds

50ml water

Baking tray

Rolling pin

 How to:

Pre-heat your oven to 180c/ Fan 160c or Gas 4

Place the flour, seeds and herbs into a large bowl and stir together. Add the softened coconut oil, egg and grated apple and stir while slowly adding the water until the mixture forms a dough. Knead for 2 minutes, then place the dough on a lightly floured surface.

Roll out to an even thickness, around quarter of an inch thick. Then cut out with your chosen shaped cutter and put onto a baking tray, which is either lined with baking parchment or lightly oiled.

Place onto the middle shelf of a preheated oven and bake for around 20 minutes or until golden. Lift out and leave to cool on a wire rack.

The treats must be completely cold before storing in an airtight container for 2-3 weeks or freeze and use within 4 months.

 Caroline Hearn - Hedgerow Hounds