Ingredients

• 2 cups of flour (rye or whole wheat)
• 1 cup of rolled oats (not instant)
• 1 cup of wheat germ
• 1/2 cup of cooked quinoa or other seeds such as pumpkin
• 2 tbsp of dry milk powder (*optional)
• 1/4 tsp salt (*optional)
• 1 egg
• 1 cup of no salt or low sodium chicken brother
• 1/2 cup of water

Start Making the COOKIES!

1. Preheat the oven to 325 degrees.
2. In a large mixing bowl, combine all of the dry ingredients.
3. Break the egg into another mixing bowl.
4. Add the water and the chicken broth and stir together until blended.
5. Add the wet ingredients to the dry and stir. Let this mixture set for about twenty minutes to half an hour.
6. Cut a large sheet of parchment paper to the size of your baking sheet. You don’t have to use parchment paper, you can use a large cutting board or your counter surface, but I don’t like to have a sticky mess to clean up afterward, so I do this on the parchment and then just toss it into the garbage afterward.
7. Sprinkle some flour on the
8. parchment and rub some on your rolling pin. Drop your granola ball onto the surface and start rolling it out. You want them to be about a . inch think or so. Cut them into bars or smaller pieces depending on your breed of dog preference.
9. If you want them to be a bit shinier, you can brush on some egg wash before you bake them.
10. Place them directly onto your ungreased baking sheet and bake them at 325 degrees for about 45 minutes. A trick with this kind of treat or kibble is to turn off the oven, but leave them inside the oven for about 4 or 5 hours to make them a bit harder if you like.
11. These treats are so simple and dogs love them. The chicken broth helps to attract even the pickiest customers. Yes, these bars have grains, but they are good grains. The other ingredients, such as toasted wheat germ, rolled oats and quinoa are very nutritious.

Ingredients

• 2 1/2 cups whole wheat flour
• 1/2 cup quick cook oats
• 1 apple
• 1 egg
• 1/3 cup coconut oil
• 1 Tbsp. brown sugar
• 1/2 cup water

**Be sure not to allow your dog to ingest apple seeds as they contain a form of cyanide and in large quantities are harmful to dogs.

Start Making the Cookies!

1. Preheat oven to 350°
2. Wash apple well, grate, including peel if you like.
3. In a medium sized bowl combine grated apple, flour, oatmeal, egg oil, brown sugar, and water until well combined.
4. Flour surface lightly with whole wheat flour, roll out dough to 1/8” thickness.
5. Cut into 1 .” x 1 . “ squares or 1”x 2” rectangles with a knife or pizza cutter. Lift crackers with a knife or thin spatula and place on bakingsheet that has been sprayed with nonstick spray or covered in foil.
6. Bake for 20 minutes, turn oven off and allow crackers to remain in hot oven another 20-30 minutes or until crackers are crisp.
7. Store apple crisps in an airtight container in the refrigerator. I prefer to store all my homemade treats in the refrigerator to extend their shelf life,

Ingredients

• 1/3 cup grated and firmly packed unpeeled
• fresh ginger, with any juice from grating
• 1/3 cup grass-fed gelatin
• 2/3 cup virgin coconut oil
• 1/2 cup organic almond butter

Start Making the Cookies!

1. 1. Mix all ingredients together (I used my pastry blender to mix it all up… It worked really well.)
2. Roll into balls, about 1.5 tsps per ball.
3. Pop into fridge.
4. Give one in the morning, one in the evening.

Ingredients

• Large sweet potatoes
• Mandoline or sharp knife
• Cutting Board
• Baking Sheets

Start Making the Cookies!

1. Preheat oven to lowest setting ours went all the way down to 175 degrees.
2. Meanwhile, slice one top off sweet potatoes to make for easier balancing when slicing. Carefully cut thick lengthwise slices of the sweet potato using sharp knife or mandoline, about 1/3 inch thick for larger chews (we went with the crinkle cut setting on our mandoline and chose to leave the skin on). Trust me, you want them thick — when dehydrating, the slices are going to lose the majority of their thickness.
3. Grease you baking sheets and arrange slices on flat surface of pans.
4. Place pans on top racks inside oven and let them do their thing… for a looooong time.
5. We let ours slowly cook and dehydrate over a period of about 8 hours, give or take. The higher your heat setting, the less amount of time you will need, though the lower the setting and longer the time, the better the overall outcome.