French Bulldog Home Made Treats

Try these 5 French Bulldog Puppy treat recipes approved and loved by the Ethical Frenchie!

In: food , health

By: James Harrison

Choose home made over store bought. You will know exactly what your French Bulldog Puppy is eating and avoid any stomach/allergy issues.

1. Peanut Butter Pumpkin Treats

Peanut Butter Pumpkin Treats

Ingredients

  • 2 12 cups whole wheat flour
  • 2 eggs
  • 12 cup canned pumpkin
  • 2 table spoons peanut butter
  • 12 table spoon salt
  • 12 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 12-inch-thick roll. Cut into 12-inch pieces.
  3. Bake in preheated oven until hard, about 40 minutes.

2. DIY French Bulldog Puppy Breath Mints from SkinnyMS

DIY French Bulldog Puppy Breath Mints from SkinnyMS

Ingredients

  • 2 12 cups old-fashioned oats,
  • 12 cup fresh parsley, finely chopped
  • 12 cup fresh mint, finely chopped
  • 1 large egg (see tip below for dogs with allergies to chicken products)
  • 14 cup of water, plus 1 teaspoon
  • 3 tablespoons melted coconut oil (unrefined extra-virgin is best)

Directions

  1. Preheat the oven to 325° F
  2. Add oats to a blender and pulse to a flour like consistency. In a large bowl whisk together diced parsley and mint, egg, water, and oil. Add oat flour and stir to combine. Knead dough a few times then turn out onto a lightly floured surface.
  3. Using your hands or a rolling pin, flatten dough to about 1/8″ thick. Using a cookie cutter or knife cut out approximately 40 (1-inch mints) mints. Place mints about 14-inch a part on a parchment lined or non-stick cookie sheet. Bake 35-40 minutes, or until golden and crispy.
  4. Allow mints to cool completely before serving. Store in an airtight container.
  5. Tip: For dogs with allergies to chicken products, substitute one large egg with 14 cup unsweetened applesauce.

3. The No-Grainer (Grain Free) by Lexy’s Clean Kitchen

The No-Grainer (Grain Free) by Lexy’s Clean Kitchen

Ingredients

  • 1 12 cup coconut flour
  • 12 cup peanut butter or nut butter of choice, no added ingredients
  • 4 organic eggs
  • 12 cup coconut oil
  • 1 cup + 2 tbsp sweet potato puree or pumpkin puree

Directions

  1. Preheat oven to 350.
  2. In a mixing bowl combine all ingredients and form dough into a ball.
  3. Roll out dough in between two sheets of parchment paper*.
  4. Gently use your desired cookie cutters to cut and lift cookies into ideal shape**.
  5. Transfer to a lined baking sheet.
  6. Bake for 12-15 minutes or until cookies are hard.
  7. Let cool completely before serving.

4. Healthy Blueberry Delights

Healthy Blueberry Delights

Ingredients

  • 12 cup organic blueberries, chopped
  • 1 cup ground bison or turkey
  • 1 tsp. turmeric
  • 2 Tbsp. basil
  • 1 Tbsp. coconut flour

Directions

  1. Mix all ingredients together, and then roll into 1-inch balls. Press flat with a fork.
  2. Bake on greased cookie sheet at 400°F for 20 minutes. Let cool before giving to your pets.
  3. Store extra cookies in the freezer or refrigerator and consume within one week. If stored in the freezer, this can stay fresh for up to three months.
  4. Your French Bulldog Puppy is going to love this one!

5. Plant Based Dog Snack

Plant Based Dog Snack

Ingredients

  • 2 cups of shredded organic carrots
  • 14 cup of water
  • 14 cup of dry oats
  • 1 cored and shredded organic apple (remove all seeds)
  • 14 cup and 2 tablespoons of molasses
  • 34 cups of organic whole wheat flour
  • 1 cup organic flax seed (Arrowhead Mills Organic Flax Seed)

Directions

  1. Preheat the oven to 400 degrees.
  2. Add all of the listed ingredients into a large bowl and mix thoroughly to create a thicker batter. If you have a thinner batter than you desire, add more flour into the mix until you achieve a thicker consistency.
  3. Add the mixture in to cupcake/muffin papers, or to a greased cupcake tin, filling them 34 of the way full. Bake for 15 minutes until brown.
  4. Cool, then remove.