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    Homemade Easter dog treats

    Want to get your dog involved in the fun this Easter? Our basket is full of dog-friendly treat recipes to get your pup into the spirit. Created by our very own nutrition advisor and registered Vet Nurse, Ness Bird. We have fishy feasts for Good Friday, meatloaf and peanut butter and banana oaty “eggs” for Easter Sunday, and hot cross buns for every day of the week!

    These recipes are also perfect to include in a doggified Easter egg hunt. 

    So what are you waiting for, hop to it and get baking.

    Good Friday fishy feasts
    Ingredients

    3 medium eggs
    400g can pink salmon or 3 x 120g tins of sardines in spring water (drained, but retain the water)
    2 teaspoons dill (fresh or dried)
    200g gluten free plain flour
    3 tbsp olive oil

    Method
    1. Blend the eggs, salmon, oil and half of the dill in a food processor or smoothie maker, adding in a little at a time about half of the retained water from the tinned fish.
    2. Decant to a mixing bowl and sift in the flour, the mixture should be smooth and quite loose; if it is too dry, add more water.
    3. Pour the mixture into a baking tray lined with grease-proof paper and smooth it out using a knife.
    4. Bake at 200 degrees for 30-40 mins until golden (use a skewer to check the middle is cooked through).
    5. Leave to cool and then cut into bitesize pieces.
    Top tips
    • This recipe makes plenty of treats, so ideal for sharing with other doggy friends.
    • The treats can be frozen if not used within 4-5 days (keep them in the fridge for freshness).
    •  This recipe also works with half the given quantities if you prefer to make a small quantity.
    Peanut butter and banana oaty “eggs”
    Ingredients

    200g gluten free oats
    2 medium bananas (ripe and well mashed)
    3 heaped tsp dog-friendly smooth peanut butter (xylitol-free)
    4 tbsp water
    1 tbsp olive oil
    2 medium eggs (whisked)

    Method
    1. Add the oats, whisked eggs, mashed bananas, peanut butter water and olive oil to a mixing bowl and stir well.
    2. Leave for about half an hour to allow time for the oats to soak up the liquids.
    3. The mixture should be firm enough to roll into egg shapes (if it is too loose, add a little plain gluten free flour, if it is too hard, add a little more water a teaspoon at a time); don’t make the “eggs” too large otherwise they may not bake properly.
    4. Bake at 200 degrees for 25 minutes.
    5. Leave to cool.
    Top tips
    • This recipe makes plenty of treats, so ideal for sharing with other doggy friends.
    • The treats can be frozen if not used within 4-5 days (keep them in the fridge for freshness).
    •  This recipe also works with half the given quantities if you prefer to make a small quantity.
    •  The ”eggs” look great whole, but the treats are best quartered to avoid giving too many oats in one serving as this may make some sensitive dogs windy.
    Easter Sunday meatloaf

    Lamb is traditionally eaten in the UK at Easter, but for a lower fat option, use turkey mince instead. For dogs requiring a novel protein source, pork mince may be used, but opt for the lowest fat content available.

    Ingredients

    500g lean mince of your choice
    compatible herbs (e.g.; sage for pork, oregano for lamb, tarragon for turkey)
    2 medium carrots (grated)
    1 medium egg (whisked)

    Method
    1. Add the mince, whisked egg, grated carrots and herbs to a mixing bowl and stir well.
    2. Decant the mixture into a small loaf tin, lined with grease-proof paper (covering the loaf with foil and standing the tin in a shallow tray of water will help to keep the meatloaf moist and succulent, just remove for the last 10 mins of the cooking time).
    3. Bake at 200 degrees for approx. 40 mins (or until the loaf is nicely cooked through and has a brown, crispy top (use a skewer to check that the middle is properly cooked through).
    4. Leave to cool, and cut into bite-size pieces.
    Top tips
    • This recipe makes plenty of treats, so ideal for sharing with other doggy friends.
    • The treats can be frozen if not used within 4-5 days (keep them in the fridge for freshness).
    • This recipe also works with half the given quantities if you prefer to make a small quantity.
    • Other veggies and fruits can work well instead of carrots, e.g., grated apple with turkey or courgette with lamb.
    Hot cross buns

    Sultanas, raisins and grape currants are harmful to dogs, so this recipe substitutes them for tasty, healthy fresh blueberries.

    Ingredients

    400g self raising gluten free flour
    2 medium eggs (whisked)
    4 tbsp olive oil
    half a pint of water
    large punnet of blueberries

    Method
    1. Add the eggs, oil and water to a mixing bowl and stir well.
    2. Sift in the flour (the mixture should be quite loose, if it is too firm, add more water, but bear in mind the berries will provide some juice).
    3. Stir in the berries.
    4. Decant the mixture to small silicone muffin tins (the smaller the buns the quicker they will cook).
    5. Bake at 200 degrees for about 25 minutes or until the buns are cooked through (use a skewer to check the middle is properly baked).
    6. Leave to cool, and then apply a cross using our Tasty Pastes.
    Top tips
    • This recipe makes plenty of treats, so ideal for sharing with other doggy friends.
    • The treats can be frozen (minus the Liver Treat or cheese) if not used within 4-5 days (keep them in the fridge for freshness).
    • This recipe also works with half the given quantities if you prefer to make a small quantity.
    • Cut the buns up into bite-sized pieces, especially if you have a small dog or if you have made them quite large.


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