Welcome to Pawsitive Profit! 🐾
In this episode, join me and my husband Bruce as we dive into the chaos (and fun!) of baking hypoallergenic dog treats together. You’ll get plenty of laughs, some great baking tips, and a recipe that's perfect for dogs with sensitive stomachs.
Why You Should Watch the Video:
See Us in Action: The kitchen gets pretty lively with Bruce around, and you won't want to miss the fun we have!
Get the Full Recipe: While I’ll outline our baking adventure here, the complete step-by-step recipe is available in our YouTube video. Perfect for those who want to follow along in real-time.
Today’s Sneak Peek at the Recipe:
We use ingredients like rice flour, oats, and peanut butter, which are great for dogs with allergies.
We share some tips on how to ensure your treats are both safe and delicious.
Watch the Full Episode on YouTube for a Detailed Guide:
Link to Video: https://youtu.be/bxgMVdodAog?si=ucCRfQb8WuuWCyhm
This is where you can see every step, from how we mess up to how we fix it, and everything in between!
Join Our Community:
Connect with fellow dog treat bakers and share your own experiences in our Facebook group: http://tinyurl.com/4tud85fb
Need More?
Check out our exclusive merchandise tailored for dog treat bakers like you: https://pawsitiveprofit.com/store
For business inquiries or more information, feel free to contact us at: support@pawsitiveprofit.com
Tune In:
Don’t forget to subscribe to our YouTube channel for more episodes: https://www.youtube.com/@pawsitiveprofit?sub_confirmation=1
Listen to more podcast episodes on various dog treat recipes and tips on: https://www.pawsitiveprofit.com/podcast
Music Credits:
Background music for this episode provided by ‘Stylish Driving Future Bass’ from Envato Elements.
Important Note:
Always consult with a veterinarian before introducing new foods into your dog’s diet to ensure they are suitable for your pet's specific health needs.
Enjoyed the episode?
Like, comment, and share this podcast! Let us know if you want more episodes with Bruce and make sure to follow us for more adventures in dog treat baking!
Hey everyone. How's it going? This is Cara with positive profit. My very excited husband, Bruce. He's so excited to be here. Today's episode, we're gonna be tackling two birds, one stone. Yes, we are. Don't take your head. We are. We're gonna be making peanut oatmeal dog treats for sensitive stomachs. (upbeat music) - Hey, Baker. Do you want to launch your own dog treat business and make money for your family? Are you discouraged with just giving your dog treats away to friends and family instead of having booming online sales? Do you want to be home more to bake treats and make money selling them online? But you keep telling yourself that you don't know enough healthy dog treat recipes or even have the business or Instagram know how to make it all happen. Girl, I hear you. In this podcast, you'll find natural dog treat recipes and the secrets to launching your own dog treat business and tips for growing a successful dog treat business. Hi, my name is Cara Brothers and I learned how to make and sell healthy dog treats that customers want to buy and dogs love. And I started my very own successful dog treat business. Want to know how I did it? Give your dog a treat, grab one for yourself and let's dig in. - This is the hypoallergenic dog treat recipe that I was talking about in my last video, but I just changed the name. And I thought it would be fun to bring my husband on camera and have him help me make dog treats. So if you've been wanting your husband to get in the kitchen with you and make dog treats, watch this video first and maybe see how it would go and then decide if you still want to do that. Okay, truth be told, he was sort of excited about coming on camera and sort of not excited. Right, right, babe? - Right, babe. - So anyway, here we are. We're gonna make some dog treats. We're gonna see how this goes. We have never done this before. So we're just gonna find out. But so glad you guys are joining me. And did you know that I do have a free community of bakers just like you who are also struggling to get their husband to help them in the kitchen? No, but in this community in my Facebook group, it's called Dog Treat Baker Facebook Group, but we talk about everything dog treat business related. Get over there and join us. You can head over there at Facebook.com/groups/start a dog treat biz. This recipe is inspired by Spots Favorite Almond Oatmeal Hypoallergenic Dog Treat Recipe, say that three times fast, from Dog Vills. That's a website online that's still in our Dog Treat Baker Facebook group shared with me. And so I have taken that recipe and adapted the original by substituting peanut butter for their almond butter and then I've implemented a unique baking method to enhance crunchiness without a dehydrator. Of course, if you have a dehydrator, go for it. But for those of you who don't, I'm gonna tell you how you can still get your treats. Nice and crunchy without a dehydrator. So if you're interested in the original version, I'll have a link in the description below so you can go back to the original and check it out. Also you guys, I do have a couple of new designs in the shop right now for Dog Treat Baker T-shirts. I'm wearing one right now. This is not one of the new designs. It's one of the older designs. But go ahead and look for the category called Thank You Veronica and use Fire 15 at checkout to get 15% off anything in the Thank You Veronica category. These treats actually are hypoallergenic and one of the easy ways that you can make something hypoallergenic is really just by switching out the flour. A lot of times dogs, tummies don't do real well with wheat flour, which is the basis for a lot of dog treat recipes. We are gonna swap that out for white rice flour, okay? So that's gonna help you cater to a wider audience and it's perfect for dogs with food sensitivities or sensitive tummies. So hyperallergenic just means ingredients that are less likely to cause allergies and intolerances. And it's important for you to know that if you ever wanna go that route or talk to your customers about it and a lot of dogs suffer from allergies. Our Loki suffers from wheat allergies. So these are gonna be perfect for him. And also I'm out of, I can't say it 'cause he's right here, T-R-E-A-T-S. I have to spell it, you know what I'm talking about 'cause he's very aware of that word. And that's why he's starting to bark. He knows what's going on. Depending on what route you wanna go, you may have a customer whose dog is allergic to chicken or to this or to that, by offering hypoallergenic treat and catering to your customers, you can provide a safe and tasty option for these pets and just make your customers really, really happy and loyal. So let's go over the ingredients that we'll be using. The recipe calls for white rice flour and I buy it in the bulk section of a store that we have in town called Winco. And you can get white rice flour anywhere. You can double, triple, quadruple this batch. However you wanna do it, I would recommend starting out with just the recipe I have here. And if you love it, just increase it. So we need one cup of rice flour, a half a cup of oatmeal. I'm gonna use old fashioned oats and two eggs, a half a cup of peanut butter and two tablespoons of water. Again, these ingredients are super gentle on the stomach rapid. - Yes. - Yeah, they're very gentle on the temtem. Let's go ahead and let's just break down each ingredient. Though rice flour is a great alternative to wheat flour, as I mentioned, it doesn't have gluten, that's huge. It's easy for humans to digest, it's easy for dogs to digest, making it an excellent base for any hypoallergenic treats that you wanna make. Now, oatmeal is also another great option. It provides fiber and nutrients without common allergens. And then peanut butter is actually easier to digest on dogs tummy than almond butter, which is why I swapped it out. And it has a delicious nutty flavor that dogs love, except my dog, Chibi. She does not care for peanut butter. Also, it has healthy fats and proteins, and then water just really brings everything together. Let's start, you wanna go for it? - Yes, sir. - Honey, show time. All right, so let's get a bowl and measure out one cup of rice flour. Babe, one cup of rice flour. - Does it stick up? - It's not a cup. Here is one cup. You guys always freaked the oven before you start and makes it a lot easier. Oh, I forgot what we're talking into this night. - It's nice and level, babe. - Joe, the audience, the nice and look. Look at that. Perfect. Okay, pour it on in. - Well, now I want them to see how level it is. - Okay, can you all see how level it is? They can all see. - And here we go. - Perfect. We need one half cup of oatmeal. - Chada. - Level. - Nice and level. - Hey, here we go. - So we're just stirring together the white rice flour and the oatmeal. What we're going to put in two eggs. You're doing so good. Yeah, go for it. - You think I'm gonna mess up though? - No, you're not getting to mess up. Hey, any shell in there? No, no. Yeah, he doesn't do that, you guys. He doesn't. - Two. - He doesn't add any shell. You got it? Oh, your hands. Oh, and you need to have a random paper towel. Okay, wipe off your hands. We're doing great. And then we need a half a cup of peanut butter. I use creamy peanut butter, creamy peanut butter, half a cup. - Right. Well, that's a lot, okay. - Well, you're not even done, are you? - No, no, I got some sand. I got to put a lot more in. Hold on, hold on. - Make sure you, make sure you talk loud to everyone who can hear you, honey. Project your voice. - Doing just the opposite. - I know, you want, it's trying to be pretty quiet. We're not even done, babe. Just get in there. Get in there. Just go around the side. You're gonna sip a beverage and be quiet. You love peanut butter, how babe? - Yes, I love peanut butter. - Yeah, he loves. He loves his peanut butter and jelly sandwiches. - Where's the camera? - Okay, there's the camera. Please, everyone acknowledge the evenness of it. - They didn't see me make this. - They're seeing you make it. - No, no, no, I was out of camera, I think when I was loading it. - Okay, well, you did it though. Now you have to scoop it on in there. - Okay. - All righty. - Here we go. - Stand back. Why don't you get the excess off with this spoon? Because the Flippy Floppy Rubber Scraper will be too Flippy Floppy to really start mixing this dough. It'll be good when you start out, but when the dough starts getting stiffer, it might not do the trick. It's gonna get messier, trust. You have some on the side. Hey, are you eating peanut butter? - Beautiful. - My camera. - Okay, let's not leave this in the, let's not leave it in there. Okay, let's put the lid on. Please, let's do it. Now that we've got the peanut butter into the rest of the mixture, what do we need to do? We need to add two tablespoons of water, which have been pre-measured for everyone's convenience. - Nice and level. - Nice and level. Okay, this is looking awesome. Now, mixed away in my love. You can reorient the bowl, so the handle is convenient for you to hold on to, or however you want to do it, however I want you to do it. Look at that. It's looking great. We're just mixing it. Everything's coming together. Electric mixers, while efficient, aren't just much fun. This is more fun, isn't it, babe? - Yes, dear. It's very fun. They can hear me. - I love to be thinking on, I think you need to speak in the microphone. Hey, it's powerful, it's a good mic. You don't need to worry about that. - Don't be afraid to squish the flour with the moisture mixture. Squish it good. - I mean, we're making dog treats together. - Yes, dear. - This is a first. He's helped me up markets, haven't you, babe? - Yep. - Yeah, he's been to all of the markets. - Set up, hear down all that. - Yeah, even times where I couldn't go, where I was sick, he was still there. He was still holding it down. He's probably been to more markets than I have. Have you helped me package before? - Yes, babe. - Yeah, have you helped me decorate before? - Yes, babe. - Yeah. But this, I think this is the first job treats together, yeah, the making of them. Now don't worry about like, "Oh, I've mixed too long, I've overmixed the dough." Don't worry, because you can't overmixed the dough, because it doesn't have gluten, right? We're using rice flour. So no worries there. Here, let me scrape off your spoon. Otherwise, I don't feel like I'm helping. This is a fun time and I'm glad we did this. Okay, I really think everything is incorporated quite nicely. When the dough starts coming together, as it has, it's like sticking on to itself, then you know basically you're done. There's no loose flour anywhere, no pockets of moisture, no pockets of flour. It's looking great. I think we are ready, ready. Now it's time. Penn. - Yes, dear. - We're recording. So now it's time to find a cookie cutter. - Find a cookie. - Yeah, let's locate the cookie cutter we want to use. Preferably, maybe a smaller one here. Bring this whole thing to you. Bring it, put it right there. Okay, we've selected a bone shaped cookie cutter. We actually have a bone cutter that's smaller than that too. Yeah, here it is. While he's looking for cookie cutters, I also have this little pastry wheel. It has like a fluted edge, scalloped edge, zigzag edge, I'm not sure. But you can cut any shape you want and have really pretty edges with this. Really? Okay, this dough, as you know, has big chunks of oatmeal in it. So if you're looking to use a stamp on this cookie that has detail like lettering, it's probably not going to work really well. It's going to hit one of those tough pieces of oatmeal and not make the impression or the indentation that you want. There's other stamps that you can use, but anything with detail that I would not use, let's just. - Well, I think the round, we need round because of the oatmeal, we can't have sharp edges. - Okay, and so what is this? - That's an ice cream. - An ice cream, an ice cream sundae. Are we going to decorate these treats? I'm going to give these treats as is. You can decorate these for our dogs, I'm not going to decorate them. It's going to be a simple, push a cookie cutter down, bake them, give them to your dogs, or bag them, obviously, because you're selling them. Okay, babe. - Yeah, I'm there. - Okay, did we do it? Do we find the cutters? You want to show everyone what you selected? Here, you can show the camera here, yeah. - I'm showing it. - Oh. - Show them, show them here. And they can't hear you any. - Small, oh wait, big. Small, simple heart shape. And king of the castle. - Let's roll out our dough. - We can ball up the dough, basically. Oh, it feels nice, it feels great. It's that, it's that great texture that you want when you're rolling out dough. Not wet, not loose, not dry. It feels a loonder bar. We have it in a ball that really came together, super easy, but I just realized what we need to do, I to have all my mise en place, right? All my things in order that I'm going to use for the recipe. And one of them is parchment paper on my cookie sheet. So when we start rolling and cutting, these things have a place to go. Babe, could you get the scissors? We forgot the scissors. Could you preheat the oven, babe? To do three, do three, 25, please. So I'll just cut this out while he preheats the oven. Looks like we are good and we're golden. So I'm going to set this aside. Let's roll this out. And I'm going to roll this out a quarter inch with the rolling pin that has the guides. I'm using the orange guides, which are about a quarter inch. You can see my oatmeal popping off here. Okay, babe, babe, this rolling pin is not like a wooden rolling pin. You can't hold the sides and it rolls. You gotta roll it. Okay, side note, I found with this dough, it is easier to put a piece of parchment paper on top of it and roll it because it helps, it helps it stay together better. There's like a lot of cracking. I'm going to get a piece of parchment paper and we're just going to do something about the parchment paper compresses it and it makes it easier to roll. We might as well add the rest of the dough. Okay, go crazy. - Yeah, it feels even. - What? - It feels even. - Okay. Yes, babe, go for it. Babe's getting a workout now. One swipe across this way. Okay, while we can pull off the top and reveal it. Ooh. Now see how there's cracks along the perimeter? I like to just push those in. They push in nice and easy and it helps when you are pushing your cookie cutters in that you don't have these things. You have to weird cracks you have to navigate around. I just need to roll it one, one more time. Babe, there's a lot more rolling we can do here. Oh my, I'm crumpled up my paper. Where is my paper? Let's just give this another roll. All right. Okay, we are ready to cut these out with a cookie cutter of your choice and place them on the baking sheet. For this dough, we're rolling on a silicone mat. This dough, I like to do all my shapes first, cut out all my shapes. And then I'm kind of pick up the side of the silicone and then peel it off. But I like to get all my shapes on there first. So let's get all of our shapes on there first. Whatever cookie cutter you want to use, babe. Well, I'm just going to help you along. I'm going to do one with a pastry wheel here. Just a little, a little wafer. Again, with the oatmeal, it's hard to cut out perfectly. We've got some hearts on there. We've got a small bone, a big bone, and king of the castle. I'll help you. And then make sure you have the, yeah. Like a little bit. Don't wiggle it too much. You're wiggling the camera. Oh, he can just go right on there. How many of these do you want? A little blarp. And of course, if you put a larger cookie cutter, a larger cookie on the sheet with a smaller one, like the little bone we were doing, they're going to bake at different times, right? They're going to bake at different times. So you just have to know that you will just leave these ones. The big king ones will leave these in the oven longer. It's no, it's totally fine. We have room for one, for sure. We can also reroll the scraps and maybe get a second. - Yeah, I think we need to reroll. - Well, we can't fit this in here. - Yeah, we can. Where there's a will, there's a way. Lifting this up is going to be the interesting part. You can also reform the edges if they got distorted too. Ooh, this is tricky. Look at this. I know it's going to crack. Be careful when you put it down. That side might totally hit the eject button. (laughs) - You don't want to get out of it. - Mm-hmm. - Oh my gosh, I think he needs surgery. Well, good luck with that. Here, let me give you the other part. Oh, God, oh, oh. Oh no. - Oh, that's a big reroll. - Yeah, let's reroll this. And this guy, he's probably going to lose his crown. Babe, I don't think this is going to work for, no. As we're finding out the smaller shapes are better, let's just push everything back together. There's still a lot to roll out, huh babe? - Yes. - Okay, let's get our parchment paper and put it back. Here is the rolling pin, here you go. Baby, you're having fun? - I'm having tons of fun. - You heard it here, folks. He's having tons of fun. Maybe we'll just do bones and hearts. What about just bones and heart? - Yep. - Yeah? Okay. All right. Let's get crazy. You want the bone or the heart? So somebody to keep in mind, use smaller cookie cutters so everything stays together. There is no gluten in this flour, remember? So it does have a harder time of everything staying together. It smells really good, doesn't it? - Yes, it does. - Do you think our dogs know what's coming? The moment we say like the word out loud where they can hear it, they're going to go crazy. Like your dogs do, I'm sure. Sorry, it was like taking your space. You can start putting those on there. I can get a couple more, what we have to blow out. - No, I should have did it your way from underneath. - Okay. How about we get these ones going? Also, try to put them a little closer together. - Yes, dear. - Oh, how many yes deers has that been this episode? Do we have a yes, dear count? How many yes, deers, take a guess. At the end of the episode, what happened here? He lost it. I think there's going to be, I think there's going to be like five yes deers. Do you say more or less? - I'll say six. - Six yes, deers? Okay, all right. And there you go. - Do they count yours or just one? - I'm just counting yours. - This one's broken. - Okay, well, use your magic, use your healing magic and form him into new life. We have more to get up, babe. - Okay. - We can't just, we're making a show here. If they won't cook evenly anyway, because our oven is weird, isn't it babe? - I don't know what you're talking about, dear. (laughing) - Oh, no, my heart. - On half bone, half fart. - This is going to be a pretty heart, but they can be reformed. They can be reformed right on the cookie sheet. So don't worry. You know, with the O to the peanut butter, oh my gosh. - Oh, that's not a camera, that's not it. - Even on camera, you guys, he's making a shape with the bone cookie. And it was not appropriate. - Okay, last one, here it is. Find a little home for it. We still have more scraps to roll out. This smells like a nature's valley granola bar. I'm not gonna lie. Like peanut butter and honey and oats or something. Don't you think? Nature's Valley? - Absolutely. - All right, give her a go, babe. Don't you wanna flatten it? Don't you wanna flatten it more? - I wanna flatten, but I also wanted to be one piece. There we go. - All right. - Don't forget your stragglers, pick them up. Pick up the hitchhikers. - I'm proud of you. - Yeah, dear. - I hope you were doing this. And thank you for doing this, that was me today. Powering through. - All righty. - Let's get it going. Let's get the last of these on the sheet and let's get these into the oven. - I think the bones will fit better than the heart. So that's bones. - Okay. - Bones, you got it. Incoming, here you go. Give me a few more to do. What recipe do you wanna make next together? - Us. - Yeah, us. - Can I know all these? - Can I know all these? Oh, wow. Those were a good seller, how babe? - Yes, they were. - Yeah, they were. - Hot commodity. - Hot commodity. Oh my gosh. Can I know the, okay, what else? What other ones did you like? - Well, for simplicity, the pub charts. - Oh yeah, pub charts. Blueberry or strawberry? - Blueberry. - Blueberry pub charts. Those also use, they're also gluten free as well. They use rice flour. They use brown rice flour and white rice flour. We did a mix. I think there was tapioca, flour in there and potato flour. This one, this one's just gonna be the ugly bonus tree. The last of your dough. Now it's time to get these in the oven, right babe? - Show the audience first. - Oh, okay. Why don't you show the audience, babe? Looks good, babe. - Well, it's not pretty. - Okay, so let's tell everyone that we'll see you in just a minute. - Hi everyone. We'll see you in just a minute when it's finished baking. - Let's say it into the microphone, babe. - I did. - No. - That's the direction. - I know, but it's gotta get right, friendly to it. - We'll see you in a little bit when these come out of the oven. - Yes, okay, can you put 'em in the oven? - Middle section. - Yeah, let's put these in the oven for like 12 minutes, or basically until you start to notice the edges getting brown. I'm so excited that my husband is helping me today, 'cause this is not a normal thing, as you know. I don't know if your husband's help you. They probably do. Having a dog treat business is too busy for just one person to completely do it by themselves. What do I mean for 12 minutes? Check 'em at nine. I mean, just in case, our oven's weird. He's asking Alexa to set his alarm keys, adorbs. So what we're gonna do, and we may not show it on camera, but what we're gonna do, once these are done cooling, we're gonna turn the oven off and leave the treats inside the oven for several hours, or even overnight, and the residual heat from the oven as it cools down, it takes a period of hours and hours for this thing to cool down, but what that's gonna do is draw out more of the moisture in that treat, and basically you're using your oven as a dehydrator, okay? And I've done these, and they have had a pretty good shelf life without molding. Of course, you can achieve a longer shelf life if you actually dehydrate these, but I would imagine these would keep for maybe a month or so, maybe even longer. Oh, you guys, also, I know I haven't done it yet, but I have these bag treats and all kinds of treats that I made, and I froze like a year and a half ago, and then I took them out of the freezer, and I've had them around since like April of this year, just to see, well, how long are the shelf lives of these things, you know? 'Cause I didn't wanna pay extra to get a shelf life date from when I got my GA, and I wanted to do it on my own. So I can't wait to go through each treat, look at all the dates on the bag, from when I made it, when I dehydrated it, what temperature did I dehydrate it on? How long did I dehydrate it? When did I freeze it? How long has it been frozen? When did I take it out to thaw? So all of that coming up sometime on a future episode, that will be super fun. Once these treats come out of the oven, I'm gonna show you guys how these look, and hopefully we can give them to our dogs who are waiting in the wings for these treats. So stick around. The treats are out of the oven, and we ended up baking them at about 18 minutes or so at 325, and they came out perfectly. We didn't dehydrate them in the oven, but you totally can. And someone is ready for their treats. Loki, do you wanna treat? Do you wanna treat? Let's see if we can show Loki. Come here. I bet right here. Come here. Here he is. Love them. They're for sensitive tummies like my Loki's. And he loves them. And they smell amazing. Any moment my dog, TV's gonna be here. And even though she has my peanut butter, she's gonna want one. And my husband became disinterested and started looking at his bones. So he's not here. (laughs) Okay, TV, do you want a little treat? I wanna say thank you very much for being here, being part of our show. I love you guys. Please keep tuning in. Subscribe to the channel. Maybe we'll make more videos together. It was kind of fun making it with my husband, honestly. And don't forget you guys to treat yourself well. Cara out. Hey Baker, I hope you enjoyed today's episode. If so, would you take 30 seconds and share it with a friend who may want to bake dog treats and make money selling them online and in stores? Also, please leave a quick review for the show on Apple Podcasts. It makes me so delighted to know this podcast is helping you. Okay, time to go make another batch of doggy donuts for the sales I got on Instagram. No more markets every single weekend. I'll meet you back here every Tuesday and Thursday for more tasty dog treat content. Until then, don't forget to treat yourself well.
