Pumpkin puree

4-Ingredient Dog Treats

January 23, 2020

Sometimes, dogs just KNOW. Our two beagles stood by my feet as I stirred up this batch of treats. It has some of their favorite foods that we give to them and they just KNEW what was in that bowl was for them … or at least they were expressing their intense desire to have it. haha!

I don’t know about you, but spoiling my furbabies is something I love to do. We don’t have kids yet, so they’re my children. The excitement they get when they get special food, toys, and treats just makes me SO DARN HAPPY.

Thank you, Jesus for giving us dogs. We do NOT deserve them!

These dog treats are definitely going to be a staple for our doggies. I love how simple they are to make and how few ingredients. They’re also super affordable to make…in comparison to “natural” or “healthy” dog treats.

Ok, I have to confess. There is actually five ingredients due to a little water in these treats too, but honestly, they are so easy to throw together and your pups will thank you!

This batch made about 70-80 treats. You could make smaller ones or larger ones depending on the size of your dog or just depending on what type of cookie cutters you have on hand! Anything works! I usually break one of these in half for our smaller beagle, Lady, while Jackson gets a whole one himself. HE GOOD BOY. <3

GARSH. I can’t say it enough – I love dogs.

We love them so much that my husband was driven to start a non-profit for rescue animals. In 2018, we formed Reps For Rescues, a 501(c)3 organization dedicated to reducing the number of unnecessary companion animal euthanizations in the world today. Reps For Rescues hosts competitions and events where proceeds go to a local shelter in your area. You can also purchase some sweet merch to support their cause of saving as many furbabes out there as possible!

If you’re interested in seeing what Reps For Rescues is all about, check out their website, Facebook, or Instagram! At the very least, you can always check out some adorable adoptable doggies!

Print Recipe
4-Ingredient Dog Treats
Prep Time 15 minutes
Cook Time 45-60 minutes
Servings
medium-sized treats
Ingredients
Prep Time 15 minutes
Cook Time 45-60 minutes
Servings
medium-sized treats
Ingredients
Instructions
  1. Preheat the oven to 300 degrees.
  2. In a food processor or blender, pulse the oats until they are more the consistency of a crumbly flour. It is ok if they are not completely ground into a fine powder.
  3. In a bowl, combine the oats, pumpkin, peanut butter, banana, and water.
  4. Roll out the dough to about 1/4"-1/2" inch thick. Note: the thinner they are the quicker they will cook.
  5. I usually divide the batch up into three sections to roll out at a time.
  6. Cut out desired shapes. Of course, dog bones are the cutest!
  7. Lay the cut outs onto a baking sheet lined with parchment paper - not touching each other, but they can be close. I usually bake two sheets of these at a time for this size batch.
  8. Bake for 20-30 minutes.
  9. Flip and bake for an additional 20-30 minutes until the treats have dried out and crisped up slightly. If you want more of a soft-baked treat, cook for only 15-20 minutes on each side - depending on thickness.
  10. These are super easy and pretty foolproof! When you are finished, store them in an airtight container for up to a week or throw some in the fridge to last longer!

Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

November 19, 2018
Course

When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.

Anyone else?

These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.

Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!

 

And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!

You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!

If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!


Print Recipe


Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

Course Dessert

Cook Time 15 minutes
Passive Time 1-2 hours

Servings
bars


Ingredients
Pecan Crust

"Cheesecake" filling

Pumpkin swirl

Course Dessert

Cook Time 15 minutes
Passive Time 1-2 hours

Servings
bars


Ingredients
Pecan Crust

"Cheesecake" filling

Pumpkin swirl


Instructions
  1. Preheat oven to 350 degrees.

  2. In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.

  3. In a food processor, finely chop pecans.

  4. In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.

  5. To the flax egg, mix in oil, vinegar, and vanilla.

  6. Add wet ingredients to the dry ingredients and stir to combine.

  7. Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.

  8. While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.

  9. In a small bowl, combine the pumpkin swirl ingredients.

  10. Once the crust has baked and cooled, pour "cheesecake" filling onto crust.

  11. Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.

  12. Freeze for 1-2 hours or refrigerate overnight until set up.

  13. DEVOUR! 🙂