Blueberry Carrot Dog Treats Recipes
BLUEBERRY CARROT DOG TREATS
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
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
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
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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