There will be tons of picnics and cookouts this Memorial Day weekend, and we have a fun recipe you can whip up for your four-legged guests courtesy of Ann Clark, Ltd., the cookie cutter people from Vermont.
Their sweet potato dog treats aren’t hard and crunchy, but soft like a regular cookie. Plus, they only take 20 minutes to bake so you can make them from start to finish in about a half hour.
Sweet Potato Dog Treats
Makes about 12 large treats
You can keep them in an airtight container for up to three days; to store them longer, put them in a zipper-lock bag in the freezer. If you like, use 1 1/2 cups mashed cooked sweet potato or pumpkin in place of the canned.
Preheat oven to 350 . Line a baking sheet with parchment paper.
Process in a food processor until smooth:
1 (15-ounce) can sweet potatoes, drained
1/4 cup unsweetened applesauce
2 tablespoons olive oil
Add and process/pulse to blend:
2 cups barley flour
2/3 cup whole-wheat flour
1/2 cup nutritional yeast
Turn dough out onto lightly floured counter and knead two or three times if necessary to completely incorporate ingredients. Roll out to 1/4-inch thickness, cut into shapes, and transfer to prepared baking sheet. (Scraps may be re-rolled and cut.) Score large cookies with a fork, if desired. Brush lightly with olive oil and bake for 20 to 25 minutes, until firm and lightly browned.
Great shapes for Sweet Potato Treats include the Dog Bone cookie cutter, the Fire Hydrant cookie cutter, and the Squirrel cookie cutter.
Visit Ann Clark, Ltd on Facebook.