DIY Dog Treats - Two Ingredient Recipes
Try this DIY Dog Treats - Two Ingredient Recipes recipe, or contribute your own.
Try this DIY Dog Treats - Two Ingredient Recipes recipe, or contribute your own.
- Carbohydrate 162.5568 g
- Cholesterol 0 mg
- Fat 4.1888 g
- Fiber 27.3279995727539 g
- Protein 30.688 g
- Saturated Fat 0.72128 g
- Serving Size 1 1 recipe (224g)
- Sodium 11.2 mg
- Sugar 135.228800427246 g
- Trans Fat 1.20288 g
- Calories 759 calories
Step-by-step
- Preheat your oven to 350°.
- In a large mixing bowl, mix the flour with the pureed veggies (or baby food) to form a stiff dough. If it's too sticky add flour. If it's too stiff, add some water.
- Lightly flour your work space and roll out the dough until it's about ¼" thick.
- Use a cookie cutter to cut out the cookies.
- Spray a cookie sheet with cooking spray.
- Place the treats about ¼" inch apart on the cookie sheet.
- Bake for 20 – 25 minutes.
- We store ours in a dog cookie canister and it sometimes makes the cookies softer but the dogs like them that way.
- If you want them to stay hard, you might want to store them in a paper bag.
- They keep for up to two weeks.
Baking homemade dog treats requires monitoring visual and textural cues rather than relying on an internal temperature probe. Because these biscuits contain no animal proteins that require specific internal thermal destruction of pathogens, doneness is measured entirely by moisture loss and surface coloration.
- Roll the dough to a uniform quarter-inch thickness so the pieces dehydrate at an identical rate in the 350-degree oven.
- Bake the cutouts for twenty to twenty-five minutes until the edges turn light golden brown and the centers yield no indentation under fingertip pressure.
- Adjust the dough hydration gradually by adding water one tablespoon at a time if the mixture feels too stiff, or extra flour if the baby food makes it overly tacky.
- Store the cooled biscuits in an open paper bag instead of an airtight container to preserve their crunchy snap for up to fourteen days.
Scaling these proportions up or down requires maintaining the core ratio of two parts whole wheat flour to one part pureed baby food by volume. Proper dehydration ensures these preservative-free snacks remain stable throughout their shelf life without requiring chemical additives.
