Ingredients:
3 cups whole wheat flour
1/2 cup baked sweet potato
1/2 cup finely shredded carrots
1 egg
3/4 cup water
Directions:
Preheat oven to 350º.
Line baking sheet with parchment paper.
In a large bowl, add the flour, sweet potato, carrots, egg and water.
Mix well until all the ingredients are combined.
Continue to knead until you get a big dough ball.
Either with your hands or a rolling pin, flatten out dough ball to about 1/4" in thickness.
Cut out shapes with a cookie cutter and place them onto the parchment lined baking pan.
Bake at 350º for approximately 30 minutes, until biscuits are golden.
Cool on a wire rack.
Store in an airtight container in refrigerator for up to 1 week OR freeze for up to 3 months.
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