Delectable homemade dog treats with carrots, parmesan, & peanut butter
Many of you know that our dear Flynn is a rescue westie, who came to us neglected and with a terrible skin condition, called malassezia dermatitis (MD). While common in westies, MD is an opportunistic fungal skin condition, most frequently associated with allergies. Like many chronic diseases, it can be managed with an appropriate diet*. When we first adopted Flynn, his skin was leathery, thick and black; he was nearly hairless. It’s taken much rehabilitation through trial and error to get him on a good track. Deviations from his diet are particularly detrimental when combating this ongoing condition. Measuring successful treatment is based on the ability to control the conditions and allergies. We try to avoid topical and oral antibiotics via routine medicated baths and apple cider vinegar rinses, we avoid wheat, corn, barley, rye, which have yielded good results.
You could add up to 1/4 cup of fresh, chopped parsley to this recipe for a breath-freshening effect.
Mr. Flynn’s Squirrel Dog Cookies (makes 36 2×3 inch cookies)
1 cup buckwheat flour (+ more for flouring surface when rolling out)
1 cup brown rice flour
1/2 cup gluten-free old-fashioned oats
1 Tablespoon baking powder
1 cup low-sodium chicken broth
1 cup creamy peanut butter, at room temperature
1 cup grated carrots
1/4 cup grated Parmesan cheese
Form dough, and knead for a few minutes on a floured surface until a ball forms. Flour a rolling pin, and roll dough out into 1/2 thickness. Use floured cookie cutter and place treats onto baking sheet. Bake for 20 minutes, or until light golden brown. Transfer to wire rack and cool completely. Store in air-tight container for up to one week, or freeze for up to 3 months. I like to freeze about 2/3 of the batch and take out as needed.