Like many people I have a canine family member who is spoiled as can be. AND I wouldn’t have it any other way.
My canine is an Olde English Bulldogge. A breed known for their sensitive stomachs. And also often having skin-issues which are related to food.
When I lived on the west coast it was easy to pick up treats for this little guy that were made with quality ingredients. And perhaps it has become easier here on the east coast in recent years as well. But I wouldn’t know about that because when I moved back to this side of the country I chose a remote location and most things are not readily available here.
I’ve begun making his treats myself. That way I know exactly what’s in them. And I can keep my favorite guys diet as healthy as possible.
I recently whipped up a batch of these tasty little morsels for him and thought I would share the recipe with all of you.
This recipe is simple and quick. It has just 4 ingredients. And your dog is going to be pretty thrilled with you for making it. That’s a big *SCORE*.
If you can get together 1 c. of cooked, mashed sweet potato, 1/4 c. unsweetened applesauce (skip the cinnamon or other flavored variety), 2 eggs, and 1 1/2 c. coconut flour then you are ready to wow your furry friend with your mad culinary skills 😉
Peel and boil your sweet potato ahead of time. I did mine the night before and tossed it in the fridge. In the morning I mashed it with a fork. This leaves it just a bit chunky, which is perfect for the aesthetic of the final product.
Once your taters are done gather all of your other ingredients …
Then toss it all in a bowl and mix it up with a fork. You want it to be blended pretty well …
Use a teaspoon to portion out the dough. A heaping teaspoon is perfect. Then squeeze the portions into little balls. Form isn’t important here. You just want to make the dough stick together. Then flatten the balls into flat disks. This helps them cook more evenly.
Spread them out on a cookie sheet. You don’t need a lot of space between them. They do not rise in the oven.
As you can see I used my pizza stone. It’s one of my kitchen go-to’s. But really any cookie sheet will do.
Pop your cookie sheet in a preheated oven (300°) and bake for 6-8 minutes.
After you take the pan out of the oven let it sit for just a few minutes. Then remove the treats from the pan so they don’t continue to bake. If you have a cooling rack that’s great. I don’t, so I just tossed them on a plate.
Once they’ve cooled down you’re going to want to put them in a sealed container and refrigerate them. They don’t have as much flour in them as the typical dog treat, so they will not get hard. As a matter of fact, they will get a little softer as time goes on.
Riley loves the soft, chewy texture of these treats. And who can blame him?!?! Soft and chewy is good, right? That’s why we often shoot for it in our own cookie recipes 😉
The texture is not the only reason I’ve made these bad boys with less flour though. Flour is not a dog’s best friend. There are many alternative flours out there that they do better with. Coconut flour is one of them. But the less flour of any sort in a canine’s treats the better. So I keep Riley’s diet as free of it as possible.
These treats last in the fridge for about a week. And that’s just about how long it takes my furry little comrade in arms to polish off a batch. Perfect!
If you decide you want to whip up a batch of these scrumptious little morsels for your canine comrade let me know how it goes. I’d really like to know.
And I’d be especially thrilled if you shared a picture of your best buddy enjoying them. It would warm my heart to know that my little recipe made your best friend happy!
SWEET POTATO & APPLESAUCE DOG TREATS
- 1 1/2 c. Sweet Potato (cooked & mashed)
- 1 c. Coconut Flour
- 2 Eggs
- 1/4 c. Unsweetened Applesauce
Preheat oven to 300°.
Peel, cube, and boil sweet potato until tender.
Allow to cool. Mash with a fork.
In a mixing bowl hand blend all 4 ingredients.
Portion by heaping teaspoon fulls. Squeeze together to form a ‘ball’. Flatten into disks.
Place on a cookie sheet. Leaving space is not necessary.
Bake for 6-8 minutes. Until firm when poked with a finger.
Remove from oven. Let rest for no more than 2-3 minutes.
Remove from pan and place on a cooling rack to prevent from continuing to bake.
Allow to cool completely.
Store in a covered container in the refrigerator for up to one week.
Don’t forget to comment on the blog and let us all know how this recipe worked out for you and your favorite canine 😉
As always, your presence is greatly appreciated. I adore that you are here. And I just know that we are going to have great fun together ❤