These affordable and healthy dog biscuits are easy to make and can help ease stomach and bad breath issues in most dogs.
I decided to take my pup to the beach the other day to enjoy the sun and sand. Normally, he sniffs around and checks out the water with no issues, but on this particular day, he managed to find a dead fish. Before I could stop him, he had eaten over half of it. This, of course, led to some significant stomach issues and pretty nasty breath the next day.
I did some research and found this great recipe for homemade charcoal dog biscuits. Charcoal has several health benefits not only for people, but also for dogs. It can relieve an upset stomach, indigestion, smelly gas, diarrhea, and bad breath. It is also a natural blood cleanser and can lower cholesterol. You can find the charcoal I used here.
These treats also contain parsley and mint. Parsley contains minerals like iron, potassium, and calcium as well as folic acid and essential oils to name a few. It also has healthy doses of vitamins B, A, C, E, and K. It’s high enzyme content contributes to improving overall digestion and promote the effective elimination of waste.
Peppermint can be used to soothe upset stomachs, reduce gas, freshen breath, and reduce nausea. It is not toxic when used in small doses.
The combination of these ingredients worked very well to aid my dog’s digestive and breath issues and were easy to make.
[/cs_text][x_callout title=”Charcoal Dog Biscuits” message=”Adapted from bigoven.com
2 cups brown rice flour
1 tbsp activated charcoal powder
1/8 tsp sea salt
1 egg
1/2 cup fresh parsley, finely chopped
1/3 cup fresh mint, finely chopped
3 tbsp vegetable oil
2/3 cup milk or lactose free milk
Preheat oven to 400.
Grease cookie sheet with coconut oil.
Finely chop parsley & mint. Combine flour, charcoal & salt and mix well. Beat egg and add vegetable oil, parsley & mint.
Make a well in the flour mixture, add egg mixture & stir well. Make another well and add enough milk to form a dough that can be rolled into a ball.
Roll dough into 1” balls and flatten with a fork.
Bake for 12 minutes.
Makes 2.5 dozen
Notes:
I left these on the sheet pan in the oven overnight to dry them out more for the crunch.
