Ingredients
Method
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Add the chopped spinach and parsley to a food processor.
- Add the pumpkin puree and melted coconut oil to the processor.
- Blend until the mixture forms a smooth, bright green paste, scraping down the sides as needed.
- Add the rolled oats, ground flaxseed, and spirulina if using.
- Pulse until the mixture is thick and slightly coarse with small oat flecks.
- Add the egg to the processor.
- Blend just until a thick dough forms that holds together when pressed.
- Transfer the dough to a bowl and refrigerate for 15 to 20 minutes to firm up.
- Scoop small portions of dough and shape into short rectangles or press firmly into silicone molds.
- Arrange the shaped treats on the prepared baking sheet, leaving a little space between each one.
- Bake for 25 to 30 minutes, until the treats are set and firm to the touch.
- Turn off the oven. For extra crunch, leave the treats in the oven with the door slightly open for 20 minutes.
- Remove the baking sheet and let the treats cool completely on a rack.
- Store the cooled treats in an airtight container in the refrigerator or freezer.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, which contains sugar and spices that are not safe for dogs.
- Never use xylitol or sweetened nut butters or ingredients; xylitol is extremely toxic to dogs.
- For small dogs or senior dogs, bake on the shorter side so the treats stay a bit softer.
- Store in the refrigerator for up to 7 to 10 days, or freeze for longer storage and thaw before serving.
- Never use xylitol or sweetened nut butters or ingredients; xylitol is extremely toxic to dogs.
- For small dogs or senior dogs, bake on the shorter side so the treats stay a bit softer.
- Store in the refrigerator for up to 7 to 10 days, or freeze for longer storage and thaw before serving.
