Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, whisk together the unsweetened plain yogurt, one egg, and the finely chopped fresh parsley until well combined.1/2 cup Unsweetened Plain Yogurt, 1 Egg, 1 tablespoon Parsley, finely chopped
- Stir in the mashed cooked sweet potato and plain pumpkin puree into the wet ingredients. Mix until the mixture is smooth and homogenous.1 cup Cooked Sweet Potato, mashed, 1/2 cup Cooked Pumpkin Puree (plain, not pie filling)
- Gradually add the whole wheat flour to the wet mixture, stirring until a stiff dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.2 cups Whole Wheat Flour
- Turn the dough out onto a lightly floured surface. Roll it out to about 1/4-inch thickness. Using a cookie cutter or a knife, cut the dough into desired treat shapes. For a dental benefit, consider shapes that encourage chewing.
- Place the shaped treats onto the prepared baking sheet, leaving a small space between each. Bake for 20-25 minutes, or until the edges are golden brown and the treats are firm and dry to the touch. For an extra crunchy treat, you can turn off the oven after 20 minutes and leave the treats inside to cool and harden completely.
Notes
Store in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze for up to 2 months. Consult your veterinarian before introducing new foods.
