Is it a green smoothie? No, it’s the newest dog treat in my arsenal. Even though I’ve had mixed successes with Damn Delicious recipes, Chungah’s dog treats are on point! Her corgies, Ollie and Butters, are so cute, and I love reading about their misadventures. I recently tried making her Spinach, Carrot Zucchini treats! Don’t they sound healthy?
As usual, I made some substitutions. I used a small sweet potato instead of canned pumpkin puree and I used all purpose flour instead of the healthier wheat option. Although, Chungah calls for three and a half cups of whole wheat flour, I easily used four to four and half cups to get my dough to stop sticking.
Instead of grating my vegetables, I gave them a whirl in the food processor so I think the vegetables are chopped more finely and incorporated better into the dough. Warning: the vegetables were quite wet and in the future, I might allow them to drain for ten or fifteen minutes before adding them to the dough.
Chungah says to bake the biscuits for 20-25 minutes until golden brown at the edges, but at thirty minutes, they were still quite pale (and green from the spinach).
Honestly, I was very impressed by this set of biscuits. They were slightly soft and unattractive, but the dogs absolutely loved them. And that’s all that matters.
As you can see from the video, Zoli is a very big drooly fan of them.
Spinach, Carrot, Zucchini Dog Treats
ADAPTED from Damn Delicious
1 cup pumpkin puree or a small sweet potato, slightly larger than a closed fist
1/4 cup peanut butter
2 large eggs
1/2 cup old fashioned oats
3 cups whole wheat or all purpose flour, or more, as needed
2 handfuls of spinach, approximately one cup
If using, pierce a sweet potato several times and microwave for about six minutes. I always use the baked potato setting. Allow the potato to cool until you can handle it safely. Remove the skin and mash.
Grate your veggies or roughly chop them and pulse in a food processor. Empty into a medium sized bowl.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Using a stand or hand mixer, beat pumpkin or yam, peanut butter and eggs on medium-high until well combined, about 1-2 minutes.
Gradually add old fashioned oats and 2 1/2 to 3 cups of flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Fold in carrots, zucchini, and spinach.
Working on a lightly floured surface, knead the dough until it comes together. Using a rolling pin or in my case, a wine bottle, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet. Place into oven and bake until the edges are golden brown. I was able to fill two and a half trays worth of cookies.
Let cool completely.