Ingredients
Dry Ingredients
- 3 cups Brown Rice Flour
- 2 Tbsp Brewer’s Yeast
- ½ tsp Activated Charcoal (food grade for human or animal consumption)
- 1 Tbsp Spirulina Powder
Wet Ingredients
- ½ cup plain full fat yogurt
- 2 Large Eggs
- 2 Tbsp Unrefined Coconut Oil, melted
Fresh Herbs and Produce
- ½ cup tightly packed fresh parsley leaves (about 0.3 oz)
- ½ cup tightly packed fresh mint leaves (about 0.3 oz)
- 1 Gala Apple, peeled and cored
Instructions
- Prep the Apple: Peel and core the Gala apple, then rough chop it into pieces suitable for your food processor.
- Pulse Herbs and Apple: Place the fresh mint and parsley leaves in the food processor first, then add the chopped apple on top to keep the leaves from flying up. Pour the melted coconut oil over everything and pulse several times, pausing occasionally to scrape down the sides, until the mixture is uniformly chopped.
- Add Yogurt and Eggs: Add the plain full fat yogurt to the food processor and pulse once. Then add the two large eggs and blend everything together thoroughly to form a wet mixture.
- Incorporate Supplements: Add the brewer’s yeast, activated charcoal, and spirulina powder to the wet mixture and blend once more quickly to combine.
- Combine with Flour: Pour the wet ingredient mixture into a large bowl. Gradually add the brown rice flour while stirring. Initially, the dough may seem dry, but as you mix, it will become stickier. Use your hands to fold the dough over itself until all the flour is fully incorporated and the dough is uniform.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes to firm up and make rolling easier.
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line cookie sheets with parchment paper or a silicone baking mat for easy cleanup.
- Roll Out the Dough: Remove the dough from the fridge and divide it in half if needed for easier handling. On a lightly floured surface or between two sheets of parchment paper, roll the dough to between ¼ inch and ½ inch thickness depending on desired crispiness.
- Cut Treats: Use cookie cutters or a knife to cut the dough into your desired shapes. Place the treats on the prepared baking sheets close together as they do not spread while baking. Re-roll leftover dough and cut additional treats.
- Bake the Treats: Bake in the preheated oven for 28-35 minutes until the treats are firm. If edges begin to brown, turn off the oven and leave the treats inside to dry out and cool completely for crunchier texture, which may take several hours.
- Store Properly: Once fully cooled, store the treats in an airtight container to maintain freshness.
Notes
- Make mini treats for smaller dogs to facilitate easier chewing.
- Roll dough thinner (¼ inch) for crispier treats or thicker (½ inch) for chewier texture.
- Use bone-shaped cookie cutters for classic dog treats or choose fun shapes for variety.
- If dough feels too sticky, add a bit more brown rice flour; if too dry, add a small amount of yogurt.
- Consider using a silicone baking mat instead of parchment paper for easier cleanup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dog Treats
- Method: Baking
- Cuisine: Pet Food
- Diet: Gluten Free