I have a confession to make.
I eat my dogs’ cookies.
But, only because I know that they’re made with whole foods (because I make them) and because they smell so darn good!
I’ve been working on some new recipes and have really found a keeper.
Just a few ingredients: sweet potato, quinoa, garlic, parsley and seaweed. They’re dehydrated so they get really, really crunchy.
My dogs love them, and if I’m lucky, I get a few too!
sweet potato bliss (dog cookies)
6 or 7 large sweet potatoes, with the skin on, cooked till tender (save the cooking liquid)
2 cups dry quinoa (cooked as per the package instructions, but instead of using water, use the cooking liquid from the sweet potatoes)
2 tbsp seaweed, chopped and added to the quinoa at the start of cooking
3 garlic cloves, minced
1/4 cup parsley, minced
- After the sweet potatoes cool, add them to a large bowl and smash them. I used a potato masher, but if you add a bit of the cooking liquid you could use an immersion blender. I like the masher because it keeps in some of the chunkiness.
- To the bowl, add the quinoa, garlic and parsley
- Mix well
- With a tablespoon or small cookie scoop, drop mounds of the dough into your hands and flatten out slightly
- Load the flattened dough onto your dehydrator sheets
- Dehydrate at 115 degrees for 8 – 12 hours or until the cookies are completely dried and hard.
This recipe makes lots of cookies – but they don’t last long because dogs just love ’em!