Easy high value training treats recipe. Highly customizable!

Recipe: Easy high value treats. Perfect for training. Customize your flavors.

There are no measured ingredients.

You’ll need your 
-flavor base(s), 
-one egg, 
-oil or water, 
-flour (with NO leavening agents!),
-Gelatin, optional (It helps the pieces keep their integrity and is a natural source of highly absorbable chondroitin), and
-Preservative, optional. I use potassium sorbate and ascorbic acid. You can use vinegar or lemon juice if you don’t have anything else on hand. 

I like to mix it all in a food processor with the chopper blade, not the mixing blade. You need to have everything very finely blended.

Flavor base: Use whatever your dog likes. Cheese and chicken. Tuna fish from a can. A can of dog food. Apples. Whatever. The stinkier for dogs and cats, the better. Must be moist. If using something from a can, include the oil or water. 

Add an egg. Size doesn’t matter. 

If you want chewy treats, add about a tablespoon of oil. If you want crispy treats, add about a tablespoon water or broth. If your flavor ingredients were dry, add more water or broth as needed. Now would be the time to add your preservative. Now stir so everything is broken up and ingredients mixed. 

Now you add flour. I usually use rice or potato flour, or tapioca starch. But you can use corn flour, oat flour, wheat flour, whatever. It’s your binder. You need it to help glue the flavor base together. Don’t use any flour that has leveners (baking soda, baking powder, yeast, etc.)! You don’t want this to rise or become spongey with air bubbles.

You should have added just enough flour so that when you stir the ingredients, you get a spreadable paste with a rich flavor base (should be mostly your flavor ingredient). The thinner your paste, the easier it is to spread it even. If you make it really thick, it’s probably easier to use a second parchment lined sheet and press your paste between the two cookie sheets.

Spread your paste THINLY onto a non-stick tray or parchment paper. Bake at 350 degree F until it starts to dry up a little. I.E. It shouldn’t stick to your finger if you press it. If it does, it’ll also stick to your pizza wheel cutter and you don’t want that. Put it back in the oven for a little longer if this is the case. DON’T turn off your oven but do take it out.

Now get a pizza wheel cutter and score it vertically and horizontally so that you’re making bite sized squares for training, or larger if you desire. A good training treat size to aim for is the size of your pinky nail.

Shove it back into your oven and cook until done (about 10-15 minutes) for soft and chewy, or longer for crispy. 

After it’s cooked, you can easily break it into the bite sized pieces that you’ve scored earlier, the baking will have helped separate the pieces. If you wait for it to cool, you can GENTLY rub the treats between your hands to break the pieces apart a lot faster. 

*Note* that your treats will be somewhat soft when piping hot from the oven but will firm up when cooled, but IF you made your treats too wet and they’re VERY soggy on one side, try flipping sections over CAREFULLY with a spatula and baking for a bit longer so dehydration takes place on the wet side.

I like to make different flavors and put them into the same bag in the fridge so that I have a trail mix. A variety is exciting.

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