Organic Nutty Dog Treats

The dog days of summer are soon coming to a close, and that means fall is around the corner! But our love for spoiling pets with new and exciting treats never ends. These nutty dog treats are sure to get your pooch in the spirit of autumn, and they’re loaded with nutritious organic ingredients. Butternut squash has a distinctive nutty flavor, and when combined with organic almond flour and peanut butter you wind up with a flavorful and high fiber snack that will keep your pooch full between meals. To create a rich dense texture we combined these fall flavors with avocado, a summer favorite that adds healthy fats and essential nutrients.

nutty dog treats

Ingredients

  • 2 cups organic almond flour, plus additional for rolling
  • 1/2 cup organic rolled oats
  • 1/2 teaspoon salt
  • 2 organic eggs
  • 1 ripe avocado
  • 3/4 cup organic butternut squash puree (see below)
  • 3 tablespoons organic crunchy peanut butter
  • 2-4 tbsp water (depending upon water content in squash)

Preheat the oven to 350°F.  Lightly grease a baking sheet or line with parchment paper and set aside.  Flour clean counter top or cutting board.

Preparation

Combine flour, oats and salt in a large bowl.  Separately, beat together squash, peanut butter, and avocado until a batter forms. Add eggs one at a time, blending until fully combined.  Slowly add in flour mixture until, and mix until throughly combined.  Add in 1 tbsp of water at a time until you get a soft batter texture.  Be careful not to add too much water as butternut squash can be very watery (see how to prepare your squash, below).  Once texture is achieved, transfer to a floured surface.

Roll the dough out to 1/4 inch thickness.  Use cookie cutters to cut out shapes from the dough.  Carefully place the shapes 1/2 inch apart on baking sheet. 

Bake for 20-30 minutes, until golden and crisp.  Cool completely and then store in an airtight container.

nutty dog treats

Roasted Butternut Squash Puree

Preheat oven to 375°F.  Grease pan or baking sheet.  Slice butternut squash in half length-wise and remove seeds with melon spoon or fork.  Cut squash into large chunks and place skin side up on pan.  Bake in oven for 45 – 60 minutes (until soft).  Once cool, remove the  skin.  Transfer squash to a food processor.  Pulse until smooth.  If there is any excess moisture, place the pureed squash in a cheesecloth lined strainer and allow to drain prior to using.  Press any additional moisture out with clean cloth or paper towels.