Simple homemade grain free dog treats recipes, made with 3 ingredients for dogs with sensitivities to grains. A special treat this time of year for our furry sidekicks!
Like humans, dogs also come in all shapes and sizes and have unique traits and characteristics. Some dogs can eat pretty much anything and not have a worry in the world, while other dogs have sensitivities to ingredients or are incapable of digesting certain foods – with this thought in mind along with an email I received asking if my previous dog treats could be substituted with grain-free products, I decided to create a recipe that was simple (3 ingredients) with no binders (like eggs) and added sugars as an alternative for the pups out there with the special diets. 🙂
That being said, you actually don’t need eggs as a binder because pumpkin is a wonderful binder on its own. I decided to use pumpkin as the main ingredient because it’s good for dogs (especially dogs with diarrhea and upset stomachs) and it has the ability draw moisture out of things, which is a great way to dry out the treats! Double duty with no negatives. 😉
For this grain free dog treat recipe, most ingredients can be found at your local grocery store. If you have a hard time finding chickpea flour, you can usually find them in a bulk foods store, health foods store or Indian grocery store (it is also called besan or gram flour, if you are looking for it in an Indian grocery store)
When you are buying peanut butter for this recipe, make sure to read the ingredient label to make sure there are no added sugars, salts or additives in it. I like to use the natural peanut butters (the kind where the oil separates from the peanut butter).
Pumpkin puree can be found in canned form at the supermarket. To make sure you are buying 100% pumpkin puree and not pumpkin pie filling, make sure the read the ingredient label, it should only contain pumpkin and it shouldn’t contain any sugars or spices.
PUTTING IT TOGETHER
When you are kneading the dough, it might get a bit sticky, if it does, add 1 tablespoon of chickpea flour at a time and keep kneading. The consistency of the dough should be like play doh. Once you have added enough chickpea flour and the dough is not sticky, you can put it in the fridge for an hour to harden it a little. This will make it easier to cut shapes out of the dough.
No Cookie Cutters? No Problem!
I’m pretty sure our pups don’t care what shape their treats come in 😛 , so if you don’t have cookie cutters, it’s really not a big deal. It will actually make the recipe even easier and quicker to complete because instead of using cookie cutters to make cuts into the dough, and then re-rolling the leftover dough to re-cut them with the cookie cutter again, you can use a knife and cut them into little squares or rectangles. 🙂 If you do use a cookie cutter, I found it a lot easier to dip the cookie cutter in the chickpea flour in between cuts so that the dough doesn’t stick to the cutter as much.
Drying Out the Grain Free Dog Treats in the Oven
I found that baking these treats was not enough to dry them out, and baking them for too long burned the bottoms. To work around that, I baked these in the oven for 30 minutes only and then turned off the heat but left the treats in the oven for an additional 30 minutes to let the residual heat dry it out without burning it.
Storing These Grain Free Dog Treats
These grain free dog treats need to stay dry to be stored well. Do not store these in the fridge or in a well sealed container since that might cause condensation and trap moisture in with the treats. The more air flow you have for storage the better. I like to store these in metal tins or ziplock bags (90% zipped). They can be stored for 1-2 months.
A simple homemade grain free dog treat recipes, made with 3 ingredients for dogs with sensitivities to grains. A special treat any time of year for our furry sidekicks!
Making the Dough
- In a large bowl, combine the chickpea flour, puree pumpkin and peanut butter with your hand and knead it until it forms a dough ball. If the dough feels very sticky, keep adding chickpea flour 1 tablespoon at a time until the dough is smooth and not sticky. It should be the consistency of play-doh.
- Once the dough has come together, cover it in plastic wrap and keep it in the fridge for 1 hour. This will make the dough stiffer and easier to cut shapes out of.
- Once the dough has been chilled in the fridge for an hour, take it out of the fridge and plastic wrap.
- Line a cookie sheet or baking pan with parchment paper and set it close by.
- Sprinkle chickpea flour liberally on the the counter you are rolling out the dough on. Dust the rolling pin as well.
- Sprinkle a bit of chickpea flour on the dough and rub it gently on until there is a light coating on it, then roll out the dough to about 1/4 inch to 1/2 inch thickness.
(Note: If the dough is still sticky, it might stick to the counter – to address that, dust the dough frequently on both sides and flip it often while you are rolling it out)
- Use a cookie cutter and cut out shapes in the dough. Dip the cookie cutter in the chickpea flour to prevent the dough from sticking to it. If you don’t have a cookie cutter, you can cut them into squares or rectangles with a knife.
- Place the cut out shapes on the parchment paper with about 1/2 inch between each dog treat.
Baking & Drying it Out
- Pre-heat the oven to 350F (177C).
- Once the oven is at the right temperature, bake the cookies for 30 minutes.
- After 30 minutes has passed, turn off the oven but keep the trays in the oven for another 30 minutes. We are using indirect heat to dry out the dog treats so we don’t burn the bottoms.
- Once they are done drying out in oven, let them cool in room temperature for at least 5 hours. They harden and dry out more if you leave them out for a few days. I like to usually leave them on a large plate for a few days before storing them in a metal container.
Storing the Treats
- These can stored in room temperature for 1-2 months, as long as there is good air flow to them. You don’t want to put them in the fridge or an air tight container, since it can create and trap moisture and cause them to go bad faster.
- The pumpkin puree should contain no sugar or spices in it. It should be 100% pumpkin puree on the ingredients label. We don’t want to use pumpkin pie filling.
- Make sure there is no sugar or salt in the peanut butter you are using for this. I like to use the natural peanut butters (the kind where the oil and the peanut butter separate). The ingredient label should but 100% peanuts, with no sugar, fillers or preservatives.
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