Ingredients
Method
- 1. Wash and roughly chop the spinach and parsley.
- 2. In a food processor, combine spinach, parsley, coconut oil, and pumpkin purée. Blend into a paste.
- 3. Add oats, flaxseed, and spirulina if using. Pulse to combine.
- 4. Add the egg and blend until a thick dough forms.
- 5. Chill the dough in the fridge for 15–20 minutes for easier handling.
- 6. Shape the dough into small rectangles or press into silicone molds.
- 7. Place on a parchment-lined baking sheet.
- 8. Bake at 325°F for 25–30 minutes until firm.
- 9. For extra crunch, leave in the oven with the door cracked open for 20 more minutes.
- 10. Cool completely before serving. Store in the fridge or freezer.
Notes
Use silicone molds for uniform shape and easy release.
Store in an airtight container in the fridge for up to 1 week or freeze for longer shelf life.
Add mint leaves for stronger breath-freshening effects.
Always check with your vet before introducing new treats.
