These delicious treats are crunchy, and savory! Chicken, carrots and rice! A simple treat that's easy on the tummy, & easy to make yourself at home!
What you'll need;
3 carrots, shredded
chicken broth (onion-free), about a cup, plus more as needed
1/2 cup leftover cooked rice
2 cups rolled oats
1 egg, lightly beaten
2 1/2 cups brown rice flour, plus more as needed (you can use regular whole wheat flour if your doggy doesn't have allergies, but we like rice flour since it's gentle on the belly!)
Preheat oven to 325°F.
Simmer the shredded carrots in chicken broth a few minutes until softened. Cool then puree in a food processor.
Combine the carrot puree and the remaining ingredients in a large bowl. Add additional broth or flour if needed to reach an appropriate consistency for rolling out (not too crumbly, not too soft/wet).
Divide the dough in half. I put half of the dough in the freezer to bake later. Roll out dough to 1/4 inch thickness. Cut out desired shapes and place on cookie sheet(s). They won’t rise/spread much so arrange them 1/4 – 1/2 inch apart. Bake all the treats at once (unless freezing some of the dough for later), so use 2 pans if needed, rotating them once while baking.
Bake 20 minutes, rotating pan(s) halfway through, then flip the treats over and bake another 10 minutes. Then turn the heat off and leave the treats in the oven until cooled and dried out, a couple hours. Store in an airtight container.
What you'll need;
3 carrots, shredded
chicken broth (onion-free), about a cup, plus more as needed
1/2 cup leftover cooked rice
2 cups rolled oats
1 egg, lightly beaten
2 1/2 cups brown rice flour, plus more as needed (you can use regular whole wheat flour if your doggy doesn't have allergies, but we like rice flour since it's gentle on the belly!)
Preheat oven to 325°F.
Simmer the shredded carrots in chicken broth a few minutes until softened. Cool then puree in a food processor.
Combine the carrot puree and the remaining ingredients in a large bowl. Add additional broth or flour if needed to reach an appropriate consistency for rolling out (not too crumbly, not too soft/wet).
Divide the dough in half. I put half of the dough in the freezer to bake later. Roll out dough to 1/4 inch thickness. Cut out desired shapes and place on cookie sheet(s). They won’t rise/spread much so arrange them 1/4 – 1/2 inch apart. Bake all the treats at once (unless freezing some of the dough for later), so use 2 pans if needed, rotating them once while baking.
Bake 20 minutes, rotating pan(s) halfway through, then flip the treats over and bake another 10 minutes. Then turn the heat off and leave the treats in the oven until cooled and dried out, a couple hours. Store in an airtight container.