SPOOKY SNACKS

WITH THESE EASY HOMEMADE GOODIES, IT’S NO TRICKS, ALL TREATS FOR YOUR PUP THIS HALLOWEEN.

STAY SEASONAL

Like humans, dogs love eating fresh, in-season produce. Melissa Young, a veterinarian at Bideawee, a pet rescue organization based in New York City, recommends incorporating fiber-rich and easy-to-digest sweet potato or pumpkin into homemade dog treats. Other seasonal ingredients to reach for include apples (without seeds) and carrots. “Carrots and apples not only taste good, but they are also rich in antioxidants and vitamins,” she says. “Apples are a good source of vitamin C while carrots pack a vitamin A punch.”

PUP-ZELS

If you really want to treat your pet, bake up a wholesome snack with a twist. Becky Hardin of thecookierookie.com spoils her dog Scout with

Oat & Apple Pretzel Dog Treats (recipe right). With just four ingredients, they come together easily. And when you’re snacking on sweets, Fido and Fluffy will feel special with lovingly prepared treats of their own.

SAFE TREATS

Make the doggy equivalent of a fun-size candy bar by grabbing delicious and nutritious ingredients that are good for pets. “Some of the best and safest homemade treats for dogs are the simplest,” says Dr. Young.

Make a healthy Halloween treat that couldn’t be simpler using sweet potatoes. First, wash sweet potatoes thoroughly. Without peeling, chop off each end. Slice each sweet potato lengthwise into 1⁄3-in.-thick slices. Place slices on a parchment-lined baking sheet and bake 6 hours in a 200° oven, flipping once halfway through. Once the timer goes off, turn off the oven, and leave the slices there to cool. “The end result is a safe and satisfying sweet potato chew for your dog to enjoy,” Dr. Young says. “These can be stored in a sealed container for up to two weeks.”

Oat & Apple Pretzel Dog Treats

Prep: 20 min. • Bake: 30 min. • Makes: 15 treats

2 cups oat flour ³ ₄ cup rolled oats 1 egg

1 cup unsweetened applesauce

1. Preheat the oven to 350°. Line a baking sheet with parchment paper and set aside.

2. Beat egg and set aside. Combine applesauce, oat flour and rolled oats in a bowl. Pour all but 1 Tbsp. of the egg over the mixture and set aside the remaining 1 Tbsp. of egg.

3. Using a wooden spoon, stir the mixture until a dough forms. The dough should be tacky but not overly sticky. Add a bit more flour if necessary. Take a 2-Tbsp.-sized piece of dough (approximate) and roll into a tube. It should be about 10 in. long and about the width of a pencil. Repeat.

4. Take each tube and make it into a U shape, then twist the ends together and fold back to the top. This makes the pretzel shape. Pinch the ends in to make sure they’re secure. Place the pretzels on the baking sheet. Brush the top of each pretzel with the remaining egg.

5. Bake 25-30 minutes until pretzels are slightly browned and become crispy. Remove from the oven and allow to cool before serving. Store in an airtight container for up to 2 weeks.

1 treat: 91 cal., 2g fat, 10mg chol., 7mg sod., 15g carb.

(1g sugars, 1g fiber), 3g pro.