Sweet Potato And Oatmeal Dog Biscuits Recipes

Steps:

• 1. Preheat oven to 350 and line cookie sheets with parchment paper or aluminum foil paper. If using foil paper you need to spray it with pam.] or any other spray.
• 2. In a food processor or with a mixer blend all your ingredients together except oatmeal. when ingredients are combined fold in oatmeal. If dough is too wet add more flour. Roll out cookie dough to 1/4 inch thick cut out with cookie cutter any shape. Fill your cookie sheets. Bake for 35-40 minutes until biscuits are hard to the touch. Let them cool and place in air tight container.
• 3. You can use any vegetable you like regular potato you can also add peanut butter I use all organic ingredients for my dogs. I usually make 2 batches a month for my 2 labs. They love them I like to give them to my friends for their dogs. Also you can use any type of flour rice or wheat for this recipe.

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.

Steps:

• Preheat the oven to 425 degrees F.
• Poke the sweet potatoes all over with a fork and wrap in foil. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Unwrap and let cool completely.
• Scoop the insides of the potatoes into a bowl and mash with the back of a fork (you will need 1 3/4 cups of the puree). Stir the chicken bouillon into 1 cup of hot water and add to the potatoes; whisk until smooth. Stir in the oat flour, rolled oats and baking soda until a dough forms. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
• Adjust the oven temperature to 350 degrees F. Line 2 baking sheets with parchment paper.
• Lightly flour a clean work surface with oat flour. Divide the dough in half and roll out 1/8-inch thick. Use a 3-inch dog-bone-shaped cookie cutter to cut out the treats. Gather the scraps and re-roll the dough as many times as necessary. Lay the treats on the prepared baking sheets; they can be very close together.
• Bake until deep golden brown and crisp, 25 to 30 minutes. Remove from the oven and let cool completely before feeding to your dog. Store in an airtight container at room temperature for 4 to 5 days.