Chicken and banana treats

These chicken and banana treats are moderate-fat functional food offering flavour and nutritional value without empty calories. They contribute high-quality protein and omega-3s, support digestive stability through the fibre profile, which avoids common filler flours.

Great for everyday training use.

While not a complete meal, these treats are nutrient-dense for a complementary food. They provide flavour, variety and nutrient support as part of a rotation strategy.

Palatibility is key; treats can be as health as you like, but first and foremost they must be palatable and acceptable:

  • Chicken and egg ensure strong aroma and acceptance.
  • Salmon oil enhances flavour and contributes to overall appeal.
  • The texture is firm but moist enough to be palatable without added fats or flavourings.

Energy

These treats also support sustained energy, which is important during training or working sessions. Chicken, eggs and salmon oil provide protein and fat that take longer to digest, naturally slowing gastric emptying and extending the rate at which energy is released. Sorghum, spelt and chickpea flour are complex carbohydrates with a lower glycaemic impact than refined starches, helping to maintain stable energy levels. Chia mucilage and the fibre content of chickpea and spelt slow glucose absorption by increasing viscosity in the digestive tract. Banana adds resistant starch, which acts as a prebiotic and supports a healthy gut microbiome, further contributing to steady, efficient energy metabolism.

Ingredients

175 g sorghum flour
75g spelt flour
70 g chickpea flour
One ripe banana, mashed (20 g without peel)
385 g blitzed raw chicken thigh fillet
Two eggs, out of shell weight 120g
16 g hemp protein powder
50g Chia seed mucilage
15 g salmon oil

Mix all ingredients together and place in silicone moulds. After a lot of experimenting, these are my current favourites. Silicone, with a lid, which prevents the sausages from drying out. They can also be used in the fridge and freezer!

Place in the oven (middle shelf) and cook at 175°C for 35 minutes and leave in the oven, with lids on, as it cools. This allows residual heat and steam to finish setting the texture gently, reducing surface cracking and helping the treats firm up evenly. If you can’t do that, cook for a little longer.

Functional ingredients:

  • Chicken thigh and eggs: high protein requires significant energy and time to metabolize, slowing down the overall rate of digestion compared to high-sugar or simple-starch treats.
  • Flours: all complex carbohydrates with an inherently lower glycaemic impact than white flour. They are broken down into glucose gradually, preventing rapid blood sugar spikes.
  • Banana adds a small amount of insoluble fibre and potassium, with natural moisture content. Its resistant starch contributes to a low overall glycaemic load and supports a stable metabolism.
  • Chia mucilage: slows the transit of food through the digestive tract. This physical mechanism directly slows the absorption of glucose, resulting in a stable energy curve.
  • Hemp protein adds plant-based amino acids, enhancing the protein spectrum.
  • Salmon oil provides a source of omega-3s, adds aroma and helps to bind the mixture. Eggs add fat-soluble vitamins and contributes to overall cohesion and palatability. The fat content is functional rather than excessive — helping absorption of fat-soluble vitamins without overwhelming the digestive load.

Baking Qualities

These treats should be firm and hold their shape well, ideal for slicing into small training pieces. The mix of flours (sorghum, with chickpea and spelt) gives a firm, close crumb that resists drying and crumbling. Chia mucilage and eggs bind the mixture naturally, along with the fat from salmon/oil. Banana contributes moisture and supports binding.

No antagonistic pairings are present. All mineral absorption is supported, and ingredient interactions are complementary, focusing on B-vitamin co-factors supporting EFA metabolism.

Happy training!

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
  • I am not a professional canine nutritionist but supporting research is cited.
  • The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!