| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 30 min |
| Yield: | makes approximately 40 treats |
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 30 min |
| Yield: | makes approximately 40 treats |
Ingredients
- Deselect All
- 2 medium sweet potatoes (about 1 3/4 pounds)
- 1 teaspoon chicken bouillon powder
- 2 cups gluten-free oat flour, plus extra for dusting
- 1 cup rolled oats
- 2 teaspoons baking soda
Instructions
- Preheat the oven to 425 degrees F.
- Poke the sweet potatoes all over with a fork and wrap in foil. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Unwrap and let cool completely.
- Scoop the insides of the potatoes into a bowl and mash with the back of a fork (you will need 1 3/4 cups of the puree). Stir the chicken bouillon into 1 cup of hot water and add to the potatoes; whisk until smooth. Stir in the oat flour, rolled oats and baking soda until a dough forms. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
- Adjust the oven temperature to 350 degrees F. Line 2 baking sheets with parchment paper.
- Lightly flour a clean work surface with oat flour. Divide the dough in half and roll out 1/8-inch thick. Use a 3-inch dog-bone-shaped cookie cutter to cut out the treats. Gather the scraps and re-roll the dough as many times as necessary. Lay the treats on the prepared baking sheets; they can be very close together.
- Bake until deep golden brown and crisp, 25 to 30 minutes. Remove from the oven and let cool completely before feeding to your dog. Store in an airtight container at room temperature for 4 to 5 days.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 41 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 84 mg |
| Serving Size | 1 of 40 servings |
| Calories | 41 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 84 mg |
Reviews
Preheat oven to 350° FIn a large bowl, slowly add and stir all ingredients together (you probably need to mix with your hands , so let the water (or bouillon) cool a bit first.Knead the dough with your hands in the bowl, until the dough forms a ball.Divide the ball into two equal parts.Lightly spray a baking sheet with non-stick spray.Form each dough ball on the baking sheet into a slightly rounded rectangle about one inch thick. (I cut each rectangle in half to make smaller biscotti).Place loafs about 2 inches apart & bake for 35 minutes.Leave on the baking sheet and cool on a wire rack for 30 minutes.In the meantime, lower oven temperature to 300° F.Place the loafs on a cutting board, and slice into 1/2 inch slices. ( A sharp serrated knife works well.)Place the slices cut side down on the baking sheet.Bake for 20 minutes. Turn the slices, bake for an additional 20 minutes, or until hard and crunchy.(I think next time I will bake for 30 minutes per side at least and keep baking either at 300 or 250 until crunchy. This last time, I kept baking for a least another half hour at 300 and then for quite a while at 250 and then turned off the oven and left the biscotti in the oven until they looked really crunchy) Let the slices cool completely, directly on the cooling rack.Storing – This dog treats recipe will last for several weeks. Since the dog biscuits are baked twice, they will be very dry and crunchy. It’s best to store them in the refrigerator for even longer freshness. You can freeze these dog treats for up to 6 months.