Blueberry Carrot Dog Treats Recipes

BLUEBERRY CARROT DOG TREATS

Blueberry Carrot Dog Treats image

My dog and husband both have severe food allergies, so finding soft training treats that they can both handle is a big challenge. After creating a liver dog treat, I decided to make a vegetarian version as well. The rosemary gives an aroma that our dog cannot resist!

Provided by subaruthie

Categories Low Protein

Time 45m

Yield 8 cups, 24 serving(s)

Number Of Ingredients 8

Ingredients

1 lb carrot
1 1/2 cups quick-cooking oats
3/4 cup blueberries (frozen is fine)
1 teaspoon baking powder
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 tablespoon olive oil
1 3/4 cups water

Steps:

Peel and cut the carrots into thumb-sized pieces. Steam until tender.
Preheat oven to 350 degrees F.
Combine the steamed carrots with the rest of the ingredients in a food processor or blender. Puree.
Line two 9x13" pans with nonstick foil or parchment paper.
Divide the puree between the pans and spread evenly.
Bake at 350 for 30-35 minutes, or until cakes can easily lift off the foil or paper (the bottoms will be golden brown).
Allow to cool and cut into small pieces using a knife or pizza cutter. For a medium sized dog, aim for pea-sized pieces.
These treats may be frozen and thawed as needed.

Nutrition Facts : Calories 34.9, Fat 1, SaturatedFat 0.1, Sodium 29.2, Carbohydrate 6, Fiber 1.2, Sugar 1.4, Protein 0.9

PEANUT BUTTER AND CARROT DOG TREATS

Peanut Butter and Carrot Dog Treats image

These tasty dog treats made with crunchy peanut butter, grated carrots, pumpkin puree, and applesauce make great gifts for your dog-owning friends. You can use larger cookie cutters to make biscuit-sized treats or smaller ones, if needed, for training purposes. Store cooled treats in an airtight container for up to 1 week, or in the freezer for up to 3 months.

Provided by jaybu

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 300

Number Of Ingredients 9

Ingredients

1 cup grated carrot
¾ cup natural peanut butter, chunky
½ cup unsweetened applesauce
½ cup pumpkin puree
¼ cup water
2 eggs
2 ½ cups whole wheat flour
1 teaspoon ground cinnamon
4 tablespoons whole wheat flour, or as needed

Steps:

Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely.
Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart.
Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely.
Repeat baking and cooling remaining dough.

Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.1 g, Cholesterol 1.1 mg, Fat 0.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.2 mg, Sugar 0.1 g

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