This is a basic recipe I’ve made many times, varying the ingredients to fit what I have on hand.  (I also make a chocolate version for myself.)  I’ve used different kitchen tools and methods to mix up the batter, which is a sticky paste in the end, and there doesn’t seem to be any significant difference.  So use what ingredients and tools you have as I’m just outlining one basic recipe and method here.

Vegan Dog Treats

1 can black beans, rinsed and drained

1/2 C peanut butter

1/2 C blackstrap molasses

1/2 C unsweetened applesauce

1 C rice flour

1/2 C whole wheat flour

1/2 C unsweetened shredded coconut

1/2 C almond meal

1/2 C flaxseed meal

1 tsp cinnamon

1 tsp ginger

Place all ingredients into a food processor and run until thoroughly mixed.  Run your fingertips under the faucet then press the batter into a greased pan, about 1/2 inch thick.  Bake at 350 degrees F for 20 mins, shut off the oven, run through with a pizza wheel to create desired sized pieces and place back in the oven for several hours.

Notes:  I make my own version of rice flour by grinding uncooked rice in a blender.  Some of the other ingredients which I’ve used in this recipe include different types of beans, honey (if you want to stray outside the vegan label) , carob chips, oats, pumpkin, and vanilla.

I tried 3 simple variations on this recipe to make 3 versions of treats for the dogs.

Cinnamon Buttermilk Bones

4 C whole wheat flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

2 C buttermilk

1/4 C honey

2 tsp vanilla

6 Tbsp unsalted butter

Melt the butter, set aside.  Mix together the dry ingredients, add the wet ingredients, mix lightly then drizzle in melter butter and mix thoroughly to form a dough.  Roll out on a floured surface.  Cut into desired shapes.  Bake on a greased cookie sheet at 350 degrees F for 25 minutes.

Gingerbread Buttermilk Bones

4 C whole wheat flour

1 Tbsp ginger

1 tsp baking soda

1 tsp cinnamon

2 C buttermilk

1/4 C honey

1/2 C blackstrap molasses

Mix together the dry ingredients. Stir the wet ingredients to mix and combine with the dry ingredients. Mix thoroughly to form a dough. Roll out on a floured surface. Cut into desired shapes. Bake on a greased cookie sheet at 350 degrees F for 25 minutes.

Peanut Butter Biscotti

4 C whole wheat flour

1 tsp baking powder

2 1/2 C buttermilk

1 C peanut butter

Using an electric mixer, beat the peanut butter and buttermilk until smooth. Mix together the dry ingredients, add the wet ingredients, and mix thoroughly to form a dough. Shape dough into a log on waxed paper, wrap and refrigerate overnight. Cut the log into desired sized slices with a knife. Bake on a greased cookie sheet at 350 degrees F for 25 minutes, flipping treats halfway through.

I make this corn bread quite a lot in cold weather.  It’s extremely yummy and good for sharing with the dogs.

• 2 T unsalted butter, melted
• 2 T honey
• 1 egg
• 1 and 3/4 C buttermilk
• 2 C corn meal
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda

Whisk the egg in a mixing bowl, add honey and buttermilk.  Add dry ingredients and while stirring, drizzle in melted butter (I do it this way so the hot butter doesn’t cook the raw egg.)  Pour into a greased baking pan and bake at 400 degrees F until cooked through (about 30 minutes, depending on type of pan used).  Alternatively, you can fry the batter in butter.  That’s pretty delish too.

If I’m making corn bread for the dogs only, I substitute olive oil for the melted butter (one less pan to wash) and occasionally omit the salt. I’ll also mix in a couple tablespoons of crushed eggshell powder if I have some.  Recently I got some packages of cheese crumbles on sale and mixed them into the batter. I didn’t hear any complaints.

I usually moisten the corn bread with yogurt, buttermilk, cottage cheese or milk in the dog bowls before serving.

In answer to the recipe requests I received, I offer the following (this fulfills the request for a soft treat and for one without eggs or cheese):

3 C whole wheat flour
1/2 C oats
2 tsp baking powder
1 1/2 C milk
1 T blackstrap molasses
1 1/4 C peanut butter
1/4 C unsweetened applesauce

Combine all ingredients in a bowl and roll dough out as desired. Bake for 20 minutes at 375 degrees F. When cool, store in fridge.

Note: This makes a soft, cakey type treat.

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On the carob brownies – the ones I made were really really awful. I mean, the dogs liked them fine but they were totally ptooey to me so I came up with a goose egg on that one. In its place, I’m offering a completely un-carob recipe for anyone who might like to try it:

1 1/4 C oats
5 – 6 T butter
1/2 C hot water

Step 1: Pour the oats into a mixing bowl and add the hot water. Melt the butter and drizzle on to the oatmeal. Stir to mix.

Step 2: Add the following ingredients to the bowl and stir thoroughly to combine:

1 C cornmeal
1/2 cup unbleached all purpose flour
1/4 C flaxseed meal
2 T blackstrap molasses
1 egg

Step 3: Roll out on to a small cookie sheet and bake at 350 degrees F for 15 minutes. Turn off oven. Roll through with pizza cutter to create desired sized treats and return to oven for several hours.