Treats from your kitchen

Ingredients

• 1 ripe banana, mashed
• 2 tbsp xylitol-free peanut butter
• 1 egg
• 1.5 cups oat flour (or blitzed oats)
• Splash of water if the dough is dry

Method

1. Heat oven to 175C (350F) and line a tray.
2. Mash the banana, mix in peanut butter and egg, then stir in oat flour to a stiff dough.
3. Roll out about 1cm thick and cut small shapes.
4. Bake 15-18 min until firm and golden, then cool fully before serving.

Ingredients

• 1/2 cup pure pumpkin puree (not pie filling)
• 1 egg
• 1.25 cups oat flour
• 1 tbsp xylitol-free peanut butter (optional)

Method

1. Heat oven to 175C (350F).
2. Mix everything to a dough, adding a little oat flour if sticky.
3. Roll into small balls and flatten on a lined tray.
4. Bake 18-20 min, then cool completely.

Ingredients

• 1 grated carrot
• 1/2 grated apple (no core or seeds)
• 1 egg
• 1 cup oat flour

Method

1. Heat oven to 175C (350F).
2. Mix to a soft dough; add a little oat flour if loose.
3. Spread thin on a lined tray and score into tiny squares (or pipe small dots).
4. Bake 15 min, then cool and break apart.

Ingredients

• 2 cups seedless watermelon, rind removed
• Splash of water or plain low-sodium broth

Method

1. Blend the watermelon to a smooth puree.
2. Pour into a silicone mould or ice tray.
3. Freeze until solid and pop one out on a hot day.

Ingredients

• 2 tbsp xylitol-free peanut butter or plain pumpkin
• A little plain low-sodium broth
• Optional: a few pieces of their normal kibble

Method

1. Mix the filling and pack it into a clean rubber chew toy.
2. Stand it upright in a cup and freeze overnight.
3. Give frozen - it lasts far longer than at room temperature.

Ingredients

• 1-2 sweet potatoes

Method

1. Heat oven to 120C (250F).
2. Slice sweet potato lengthways into ~0.5cm strips.
3. Lay on a lined tray and bake about 3 hours, flipping halfway, until chewy (longer for crunchier).
4. Cool fully before giving.

Ingredients

• Plain unsalted bone broth (no onion, garlic or added salt)

Method

1. Make sure the broth has no onion, garlic or salt.
2. Warm gently and spoon a little over their normal food.
3. Refrigerate the rest for a few days, or freeze in portions.

Ingredients

• 1 boneless, skinless chicken breast
• 1 cup white rice
• Plain water - no oil, salt, onion or garlic

Method

1. Boil the chicken in plain water until cooked through, then shred.
2. Cook the rice separately in water.
3. Mix roughly 1 part chicken to 2 parts rice.
4. Cool to room temperature and serve small amounts.

Ingredients

• 1 small tin tuna in spring water, drained
• 1 egg
• 3 tbsp oat flour

Method

1. Heat oven to 175C (350F).
2. Mash the tuna, then mix in egg and oat flour to a paste.
3. Drop pea-sized blobs onto a lined tray.
4. Bake 12-15 min until firm, then cool fully.

Ingredients

• 1 cooked, plain chicken breast
• 1 egg
• 3 tbsp oat or rice flour
• 1 tsp dried catnip (optional)

Method

1. Blitz the cooked chicken to a paste.
2. Mix in egg, flour and catnip.
3. Form tiny flattened bites on a lined tray.
4. Bake at 175C (350F) for 12-15 min, then cool.

Ingredients

• 1 small cooked salmon fillet (plain, deboned)
• 1 egg
• 3 tbsp oat flour

Method

1. Flake the cooked salmon, checking carefully for bones.
2. Mix with egg and oat flour to a paste.
3. Form tiny bites on a lined tray.
4. Bake at 175C (350F) for 12-15 min, then cool.

Ingredients

• 1 tsp pure pumpkin puree (not pie filling)
• A little water to loosen

Method

1. Stir the pumpkin with a few drops of water to a soft, lickable texture.
2. Offer about a teaspoon as a treat.
3. Refrigerate the rest for a couple of days.

Ingredients

• Plain unsalted bone broth, with no onion, garlic or added salt

Method

1. Check the broth is free of onion, garlic and salt.
2. Pour into a small silicone mould.
3. Freeze, then offer one as a cool lick.

Ingredients

• Fresh parsley, coriander, basil or dill
• Romaine or other dark leafy greens (not iceberg)
• A little dandelion or fresh grass (pesticide-free)

Method

1. Wash everything well and dry.
2. Tear into pieces and scatter in the enclosure or hide in a paper tube.
3. Let them hunt and nibble.

Ingredients

• Fresh red, yellow or green bell pepper (no seeds)

Method

1. Remove the seeds and stem.
2. Cut into small, thin strips.
3. Offer a few small pieces as a daily treat.

Ingredients

• Cucumber or courgette, sliced
• A few sprigs of mint or parsley

Method

1. Slice the veg into thin coins.
2. Freeze on a tray for a couple of hours.
3. Offer one or two slightly thawed pieces.

Ingredients

• Plain rolled oats
• A few unsalted sunflower or pumpkin seeds
• A little dried plain (unsweetened) flaked grain

Method

1. Mix a small amount together.
2. Sprinkle a pinch into bedding to encourage natural foraging.
3. Offer just a teaspoon or so at a time.

Ingredients

• 1 egg (shell included, finely crushed, for calcium - optional)
• 1/2 cup ground bird pellets
• Grated carrot and chopped leafy greens
• A little water to bind

Method

1. Heat oven to 175C (350F).
2. Mix to a thick batter and spread in a small lined tin.
3. Bake 15-20 min until set, then cool fully.
4. Cut into beak-sized pieces; freeze extras.

Ingredients

• Bird-safe veg: broccoli, carrot, bell pepper, leafy greens
• A little fruit: apple (no seeds), berries, melon

Method

1. Wash and chop into chunks.
2. Thread onto a stainless-steel bird skewer or clean foraging toy.
3. Clip it up in the cage and let them work for each bite.

Ingredients

• Plain bird-safe seeds or mung beans
• Clean water

Method

1. Rinse seeds and soak overnight.
2. Drain, then rinse twice a day for 2-3 days until little sprouts appear.
3. Rinse well and offer fresh; refrigerate and use within a day or two.