Weekly Drool Recipe: Rustic Root Vegetable Dog Treats by Silver & Chalk

One of the most parts of the Best Bully Sticks Healthy Dog Blog is discovering the ingenious recipes that dog lovers whip up in their homes! What’s even more wonderful is that they give us the opportunity to share them with you!

That being said, this Wednesday’s trip into Best Bully Stick’s recipe book is a gift from the blog Sliver & Chalk. This blog is created and curated by Megan VanSchaick, a freelance writer and a lover of whimsy and art. She posts many craft projects and recipes, including the one she shared with us, Rustic Root Vegetable Dog Treats.

Here is Megan’s original post along with wonderful photos of her process and her beautiful dogs, Draya and Bronx.

“A few months ago, in the midst of my sourdough bread flurry, I decided to try my hand at homemade dog treats. I’ve never felt great about dog biscuits.  Also, we have lots of veggie scraps in this house, even with keeping a stock bag in the freezer. And my dogs love fruits and vegetables. Draya would shank you in the back to get a piece of banana; Bronx seems to feel the same about carrots.

I had a kitchen disaster this week, while attempting beet chips, which led to lots of raw beet scraps. And I always keep a jar of chopped carrot peels in the freezer. Then there was that lone banana, staring at me from atop the flour tin, accusing me of not eating it before those spots showed up. Whatever could be done?

There are a billion dog treat recipes on the web (beware: many of these contain a lot of sugar and salt), but I use a super simple base that I can alter according to what veggies I’m using.)

My base is just cornmeal, flour, a bit of oil or applesauce, and egg. Everything else is determined by what I have on hand, usually.


Dog Biscuit Base 

1/2 cup cornmeal
2 cups flour (can be white or whole wheat)
6 tablespoons oil (can sub applesauce, or omit completely)
2/3 cup water

Dog Biscuit Options
1/2 rolled oats
1-2 eggs (I have found that if I use 2 eggs, I can leave out the oil)
chopped parsley (fresh or dried)
chopped mint (fresh or dried)
peanut butter




Roll the dough out to about 1/4 inch, then cut the biscuits and place them on the baking sheet. Bake at 325F for about 60 minutes. The biscuits should be dry to the touch and have little-to-no squish when you push down on the middles. Turn the oven off, and allow the biscuits to cool inside the oven. They should come out completely dry and crunchy, but if your oven is wonky (like mine) you can just stick them back in for another 15-30 minutes.

Once cooled, store them in an airtight container.

Thank you Megan for sharing this beautiful and easy recipe with Best Bully Sticks and our readers and customers! If Draya and Bronx love them, we know that bully stick-loving dogs will too!

Check out all the great Weekly Drool Recipes on the BBS Blog! 

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