Description
An easy, 3 ingredient, home-made dog treat recipe. High fibre, free of common doggy allergens, and rewarding for both your dog & your wallet.
Ingredients
Units
Scale
- 1 cup oat flour (or whole wheat flour if your dog is not sensitive to wheat)
- 1/4 cup peanut butter (all natural, ensure the only ingredient is peanuts)
- 1/2 cup cooked sweet potato, mashed* (or unsweetened pumpkin puree)
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 400 degrees F and prepare a baking tray with parchment paper.
- Stir together mashed sweet potato and all natural peanut butter (no sweeteners or additives).
- Add the flour. If using oat flour you can make it yourself by just grinding quick or rolled oats into a flour using a food processor. If your dog is not sensitive to wheat, feel free to use whole wheat flour.
- Mix the flour into the wet ingredients with a spoon or your hands until fully combined. The dough will be a little sticky but I find it pretty easy to roll out. If the dough seems too dry, you can add a splash of water or oat milk. If the dough is too sticky to roll out, just add a bit more flour.
- Transfer the dough to a silicone mat or sheet of wax paper and roll out to between ¼” and ½” thickness. (Placing another piece of wax paper on top of the dough can make it easier to roll if it’s sticky). Cut out your treats using a biscuit cutter of your choosing or simply slice the dough into small square treats. Keep in mind that as there are no rising agents in this dough so the thickness of the biscuit at this stage will be the thickness of the cooked biscuit.
- Transfer the cut out treats to your lined baking tray and bake at 400 degrees F for 12-15 minutes. For softer treats bake for 10-12 minutes and for crunchier treats bake for 15 minutes.
- Allow to cool completely and store in an air-tight container in the fridge for up to one week or freeze for up to 2 months.
Notes
Approximate Cost: $0.83 CAD vs at least $10 for store-bought dog treats.
To cook raw sweet potato, peel and boil until soft or bake at 425 degrees F for 40-55 minutes until the potato is cooked and the skin pulls away. Allow to cool, peel the skin, and use right away or freeze until you need it!
Feel free to substitute the sweet potato with unsweetened pure pumpkin puree (not pumpkin pie filling) or even cooked and mashed carrot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Thrifty How-Tos
- Method: Baked
- Cuisine: American, Canadian