Ingredients:

• 1 cup organic whole wheat flour
• 1/2 tsp baking soda
• 1/4 cup organic peanut butter (**Do NOT use a peanut butter with Xylitol [also called birch sugar] as it can be deadly to dogs)!
• 1/8 cup organic extra virgin olive oil
• 1 TB organic honey
• 1/2 cup plain organic unsweetened applesauce
• 1/2 cup organic pumpkin purée (***Be sure to use pure pumpkin, not pumpkin pie filling)
• 1 organic large egg
• Organic nonstick cooking spray

Frosting (Optional)

• 1/2 cup organic plain nonfat Greek yogurt
• 1/4 cup organic peanut butter (**Do NOT use a peanut butter with Xylitol [also called birch sugar] as it can be deadly to dogs)!

Can be doubled to make more icing depending how thick you you want apply it to the cake

Instructions:

1. Preheat oven to 350° F.
2. In a large bowl, combine flour and baking soda.
3. In a separate bowl mix together extra virgin oil, honey, peanut butter, applesauce and pumpkin purée until well combined.
4. Add in egg and mix well.
5. Combine wet and dry ingredients and stir until combined.
6. Pour mixture into an 8″ square or round pan that has been sprayed with non stick spray. (I chose to use a bone shaped cake pan that you can purchase HERE )
7. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cake to cool completely on a wire rack prior to removing from pan.
9. When cake is completely cooled, add frosting if you choose.

Ingredients

• 16 oz fresh wild caught salmon (cooked, de-skinned and de-boned
• 1 organic egg – beaten
• 3 TB organic cottage cheese
• 1 cup organic plain breadcrumbs
• 1 organic carrot – finely diced
• 1 stalk of organic celery- finely diced
• 1/2 to 1 TB fresh organic parsley- finely diced (this measurement is for fresh parsley- adjust accordingly if using dried parsley)

Instructions:

1. Preheat oven to 350 F°
2. Break up /shred the salmon into pieces and remove any pieces of skin and any bones you find. I used my hands to feel around for bones, then used a fork to break up the salmon further.
3. In a medium sized mixing bowl, add the salmon, egg, cottage cheese and breadcrumbs. Combine well with a fork.
4. Add the finely chopped carrot, parsley and celery.
5. Use hands to mash/mix/combine. Mixture consistency should be the same as if you were making meatballs….not too dry – not too sticky.
6. Press mixture into a small loaf pan and bake at 350 F° for 30-40 minutes, OR until center is cooked through and top is golden brown.
7. Cool on a wire rack. Then slice into sections to serve to your pup!

Freeze slices for up to 2 weeks if not using right away. As with any other treat, always feed your dog portions in moderation.