Salmon Sweet Potato Dog Treats Recipes

SUPER SIMPLE SWEET POTATO DOG TREATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prick sweet potato several times with a fork.
• Heat sweet potato in a microwave on high until tender, about 6 minutes. Cut potato in half and scoop flesh out of the skin into a bowl; discard skin. Mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. Save any remaining sweet potato for another use.
• Mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. Turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
• Bake until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SALMON SWEET POTATO DOG TREATS

Steps:

• Here's the best part; I place everything in a food processor and let it do all the work!
• Transfer dough into an airtight container and refrigerate for a minimum of 1 hour.
• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Transfer dough to a floured surface and sprinkle with more floor. Also lightly dust hands and rolling pin to prevent sticking.
• Using the rolling pin, roll the dough out until it is about 1/8 inch thick, turning dough and flipping it over while continuing to lightly dust with flour, to insure even thickness.
• Using desired cookie cutter shape(s), start cutting.
• Place biscuits on cookie sheets in single layer and bake for 30 minutes or until biscuits are crisp and centers are hard. It is important that biscuits are completely dried out or they will go bad.
• Transfer to cooling rack. Let cool completely. Store in airtight container for several weeks.

GRAIN-FREE SALMON PUMPKIN DOG TREAT RECIPE

Steps:

• Add all of the ingredients to your food processor. Process until well blended and it easily forms a ball, when you take a little in your hand. If it feels a bit too wet, add just a little more coconut flour, but know that the coconut flour in the dough will absorb as the dough sits.
• Gently flatten the ball into a disc and place into an airtight container or wrap in plastic wrap and refrigerate for a minimum of 1 hour.
• Preheat oven to 350ºF and line two large baking sheets with parchment paper.
• Place the dough disc between two pieces of parchment paper. Using a rolling pin, roll the dough out until it is about ⅛ to ¼-inch thick.
• Using desired cookie cutter shape(s), start cutting and transfer to the prepared baking sheets. Don't waste any of the dough, use the leftover scraps, roll what's left into a rope, cut into little nuggets and bake. They make great little tiny bite-sized training treats.
• Bake 18-20 minutes, until golden brown and hard. It is important that biscuits are completely dried out or they will go bad.
• If you take them out and as they cool, if they feel moist at all, I recommend placing the biscuits in a single layer on an oven-safe cooling rack, and place into a 200ºF oven for 10-20 minutes, until they are dry, hard, crisp and have no moisture at all.
• Let cook completely and store in an airtight container for a few weeks.