This is a call to celebrate the best examples of love in our lives: our dogs! As of last January, our hearts and our home expanded to make room for a third dog, a rescue we met while visiting my boyfriend’s family in Florida.
We couldn’t resist Pepper’s charms, and the fact that she came with a food name seemed like a sign she was meant to join Julep and Maple Le to round out our home. Our life became a fair bit more chaotic, and definitely a lot furrier (praise the geniuses behind robotic vacuums!), but life with three dogs is more joyful too.
Once we get the “sit” and “stay” commands down more consistently, I’m hoping you’ll see more of Pepper and Maple in the pages of TABLE, but for now, you can spy Julep hamming it up in several past issues. She’s no stranger to the camera, and for that, she deserves a few extra heart treats.
HOMEMADE DOG TREATS RECIPE
Ingredients
Beet Hearts
1 small beet, peeled and boiled
1 Tbsp water
1 ½ cups oat flour, more as needed
Banana Hearts
1 ripe banana
1 Tbsp water
1 ½ cups oat flour, more as needed
Apple Beet Hearts
½ small beet, peeled and boiled
1 Tbsp water
1 ½ cups oat flour, more as needed
Instructions
For each combination:
Combine the fruit/root and water in a food processor until smooth.
Add 1 ½ cups oat flour, and pulse until combined. Add more flour as needed, until a dough forms. The mixture will resemble pie dough or play dough.
Transfer the dough to a floured surface and knead until smooth. Use a rolling pin to roll to approximately ¼-inch thickness. Use a cookie cutter to cut into hearts or your shape of choice. Transfer the shaped cookies to a baking sheet with a Silpat mat or parchment paper. Spread the cookies in an even layer.
Preheat the oven to 350°F. Bake the cookies until firm, about 30-40 minutes. Set aside to cool, then transfer to an airtight container, then reward the good boys and girls in your household.
RECIPE, STYLING, PHOTOGRAPHY AND STORY BY QUELCY KOGEL
Don’t miss a single delicious thing:
Subscribe to TABLE Magazine here!
