My girls LOVE these doggie treats (good enough for people too) that Cindy N sent.
She says: I make batches and freeze them (I do not use the parchment paper - it's yucky!!)
Instead, I dust the cookie sheets with wheat flour - works great .I also use fresh mint not dried. I purchased my apple peeler of QVC and love it! It peels and cores. Everything used in my recipe is organic.
Sweet Potato Apple Dog Biscuits
Ingredients:
3/4 cup cooked plain mashed sweet potatoes
3 tablespoons chicken or beef broth (or water)
2 cups organic 100% whole wheat pastry flour, plus more for dusting
1/2 cup fine yellow cornmeal
1/4 cup finely chopped mint
1 Granny Smith apple, peeled, cored and grated
Method:
Preheat oven to 325°F. Line two large baking sheets with parchment paper; set aside. In a large bowl, whisk together sweet potatoes and broth. Add flour, cornmeal, mint and apples and stir until combined. Knead the dough a few times until it holds together. Roll out half of the dough on a generously floured surface until about 1/4-inch thick. Use (2-inch to 4-inch) cookie cutters to cut out treats. Transfer to baking sheets; reroll and cut the scraps. Bake until dried and just slightly golden on the bottoms, 35 to 40 minutes. Turn off the oven, leave oven door ajar and let the treats cool and dry out in the oven for 1 to 2 hours. Store in an airtight container up to 1 week.
Nutritional Info:
Per Serving:35 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 7g carbohydrate (1g dietary fiber, 1g sugar), 1g protein
Cindy A. N
Proud owners of our Wheaton Terrier Cashmere, three adorable Cairn Terriers: Sweet Harmony, Zoey, Mouse and cat Chantilly. All rescued and now and forever will live the life of luxury as they were meant too!
Instead, I dust the cookie sheets with wheat flour - works great .I also use fresh mint not dried. I purchased my apple peeler of QVC and love it! It peels and cores. Everything used in my recipe is organic.
Sweet Potato Apple Dog Biscuits
Ingredients:
3/4 cup cooked plain mashed sweet potatoes
3 tablespoons chicken or beef broth (or water)
2 cups organic 100% whole wheat pastry flour, plus more for dusting
1/2 cup fine yellow cornmeal
1/4 cup finely chopped mint
1 Granny Smith apple, peeled, cored and grated
Method:
Preheat oven to 325°F. Line two large baking sheets with parchment paper; set aside. In a large bowl, whisk together sweet potatoes and broth. Add flour, cornmeal, mint and apples and stir until combined. Knead the dough a few times until it holds together. Roll out half of the dough on a generously floured surface until about 1/4-inch thick. Use (2-inch to 4-inch) cookie cutters to cut out treats. Transfer to baking sheets; reroll and cut the scraps. Bake until dried and just slightly golden on the bottoms, 35 to 40 minutes. Turn off the oven, leave oven door ajar and let the treats cool and dry out in the oven for 1 to 2 hours. Store in an airtight container up to 1 week.
Nutritional Info:
Per Serving:35 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 5mg sodium, 7g carbohydrate (1g dietary fiber, 1g sugar), 1g protein
Cindy A. N
Proud owners of our Wheaton Terrier Cashmere, three adorable Cairn Terriers: Sweet Harmony, Zoey, Mouse and cat Chantilly. All rescued and now and forever will live the life of luxury as they were meant too!
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