When working with a dog trainer recently, it was explained to me that certain treats have higher value to dogs than others. I should mention that this wonderful trainer believes in positive gentle training and Dino is responding wonderfully. I have noticed that these particular peanut butter dog treats I am posting about today fall into the “high value” treats category. In other words, he comes running when he sees them!
I would like to show you a place I go to -
This is a great place near where I live that is great for walks. It just happens to be a great place to take dogs, so you will often see many people and dogs walking around.
What I love is that there are many options, a big field, a stone wall, the woods, a big reservoir to walk along, an aqueduct to walk across and even a beach if you walk far enough.
This is a special place and I hope you have a special place that you can go to. I have noticed that whenever I see friends or neighbors here they are always smiling and happy. It believe it is important to connect with nature, breathe and take a moment away from the day-to-day routine. Especially this month and this time of year. I hope you take some time for yourself.
I hope your holiday season is filled with joy and peace and love. These are the exact words on my Christmas card this year and I sincerely wish this for you as well!
Maybe you know someone looking for “high value” dog treats!
- One Egg
- ⅓ cup peanut butter
- 1 cup whole wheat flour
- ½ cup banana mashed (I used ½ banana)
- 1 tablespoon honey
- ½ cup flaxseed meal (or can use wheat germ)
- pinch salt
- 1 egg white for brushing on biscuits prior to putting in the oven
- Preheat oven to 300 degrees F.
- Place all ingredients in the bowl of an electric mixer and mix for about a minute on medium. You could also mix by hand, but it is much easier for me using the electric mixer.
- Roll out onto a floured board to about ½ inch thickness and using a cookie cutter, cut out shapes and place on baking sheet lined with parchment paper.
- Bake for about 20-30 minutes until lightly browned and slightly hardened.
- Cool for about 20 minutes. Store in an airtight container. Freshness will vary – mine lasted about a week.
Recipe adapted from Allrecipes.