One of the best things about owning Samoyeds is that they are very rarely smelly. They don’t produce dander, they don’t really smell while wet, and, generally speaking, they have really good breath for a dog! I brush my two pups’ teeth regularly, but one a year in the spring Meeko’s allergies start to act up and one of the side effects is bad breath! This coincides with St. Patrick’s Day, so let’s fight bad breath while being festive with some Fresh Breath Dog Treats!

My pups love greens, they’ll actually snack on my salad if I let them, so these treats with their spinach, mint, and parsley base would be tasty on their own to them- but I know lots of pups (including many of my friends’ dogs) say hard-no to the greens’ taste, so I add peanut butter in! I also know that eggs right now are super pricey :: side eye to the current administration:: and many of my dog treat recipes don’t have them, but I wanted to make sure this treat dough was more ‘batter’ than usual, so it will crisp up well and allow for the ‘crunch’ that helps cleans dog teeth as well!

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Fresh Breath Dog Treat Ingredients

2 Cups Whole Wheat Flour
1.5 Cups Spinach
¼ Cup Mint Leaves
¼ Cup Parsley
½ Cup Peanut Butter (no sweetener preferred)
2 Eggs
1 Tbs Spirulina (Optional)

Fresh Breath Dog Treat Method

Preheat the oven to 350º

Add the spinach, mint, and parsley into a food processor and process until finely minced. You might need to stop at time and use a spatula to scrape the sides.

Add in peanut butter, pulse to combine. Then add the eggs, and pulse to combine again.

You should have a smooth, deep green liquid. If you’d like to create a deeper green (with the added benefits of digestive help and immune support) add the tablespoon of spirulina to the mix and process for an additional 20 seconds. Spirulina is a very fine powder, so make to close the top of your food processor or you’ll get a cloud of green smoke that will coat your counter!

Working one half cup at a time and pulsing between each add, add the flour and process until the mixture has the texture of wet sand.

Pour out onto a lightly floured work surface and knead by hand until the dough is smooth and has a bit of bounce back. Wrap the dough (I use a beeswax wrap) and pop the dough ball in the fridge to chill for about twenty minutes so it is easier to work with and cut out!

Using a rolling pin on a slightly floured surface, roll out the dough to about ¼ inch thick. Use cookie cutters to create shapes (I’m using large bones and little bones plus a shamrock for a bit of fun!) and place the treats on a lined baking sheet.

Bake for 20-25 minutes or until the treats have puffed up.

Let cool completely, then store in an airtight container on the counter for up to one week. These also freeze well!