SWEET POTATO DOG TREAT RECIPE
Wet Ingredients
- 1 1/2 cups of mashed cooked sweet potato
- 1 TB olive oil
- 1 TB flax seed oil (if you don't have or can't use, substitute with olive oil)
- 1 egg
Dry Ingredients
- 1 1/4 cups GF brown rice flour
- 3/4 cup GF all-purpose flour
- 2/3 cup coconut flour
- 2 TB GF flax seed meal (if you don't have or can't use, substitute with oatmeal or leave out)
- 2 TB GF oatmeal
- 2 TSP baking soda
Preheat oven to 300 degrees.
Blend the mashed sweet potato, egg and oils until smooth. Add the dry ingredients and mix until evenly combined.
Knead the dough before turning onto a lightly floured (I used the brown rice flour) counter. If the dough does not stick together, add a tsp of water and knead until the dough feels like it will hold together. Take half the dough and sprinkle flour on the top before using the rolling pin. Roll out into 1/4 inch thickness, sprinkling more flour if needed, cut into shapes and transfer to the baking sheet. Add a handful of dough to leftovers and continue until you can't cut out anymore. Whatever is left I just roll in my palm and flatten.
Bake 15 minutes on one side, flip and bake another 15 minutes. Let the treats cool completely (or overnight) then bake again 10 minutes each side. Allow the treats to cool completely before storing.
One recipe will make around 45-48 small treats (I used my heart shape cookie cutter). If you decide to use the dog bone cookie cutter, bake at 275 degrees for 20 minutes each side; then 10 minutes each side at 300 degrees for second round.
I'm going to experiment with this recipe with mashed carrots, pumpkin, potato, zucchini and peas for variety.
Note: most of my gluten-free dry ingredients Bob's Red Mill brands. I bought the coconut flour from the bulk section at a local co-op.
