Friday 23rd February was National Dog Biscuit Appreciation Day. To celebrate how much our doggy pals love a biscuit, we took our chief biscuit taster, Rocco, to see our friends and supporters at Butternut Box. He had the tough task of testing some new treats and brought them back to his four-legged friends at Mayhew.
This Sweet Potato Dog Biscuit recipe was created by A Virtual Vegan.
100g cooked sweet potato
2 tbsp coconut oil
2 – 3 tablespoons water
Preheat oven to 175°C
Add the oats to a food processor and process until they are a course flour like consistency.
Add the cooked sweet potato and the coconut oil.
Process until well combined.
Add the water 1 tablespoon at a time, pulsing in between each addition, until the mixture can be squeezed into a dough with your fingers,
Tip out and knead together a bit so it’s all in a big firm ball.
Roll out to about 3 – 4 mm thick. I rolled mine out on a silicone mat but if you don’t have one you might need to sprinkle some flour on the surface to stop the dough sticking. If your dog is wheat intolerant be sure to use oat flour (just process a few more oats until they are flour). You can also roll it out between two sheets of parchment paper if you prefer.
Cut out into cookie shapes using a cookie cutter or just cut the dough into even pieces with a knife or pizza cutter.
Carefully transfer the cookies to a baking tray and bake in the oven for 20 – 25 minutes. Keep an eye on them towards the end as they go from okay to slightly over done very quickly.
Cook on a cooling rack and store in an airtight container.
These biscuits keep well in an airtight container for up to 2 months.
Remember that this is just a treat for your dog and should not replace your dog’s daily diet. Always make sure that fresh water is available.