♫ Listening to: Summer Pop Radio by Helen Love ♫
This year, Macchiato’s adoptiversary (which I recently learned from her IG friends is called her gotcha day) fell in the same week as Easter. We adopted her from a shelter in San Jose, CA on April 8, 2018, and they guessed she was 2 ½ at the time. So, that makes her around 5 ½ now! I wanted to do something special for her gotcha day this year, so I made her treats and hid them in plastic easter eggs around the house for her to find on Easter morning. It took her a couple of hours to find them all, but don’t worry, I edited the boring parts out of the video.
One of the many things that makes Macchiato a high maintenance daughter/dog is that she’s got allergies galore. She’s even allergic to peanut butter, and do you know how difficult it is to find dog food and treats that don’t have peanuts in them? Take my word for it. Luckily, Halo makes vegan dog food that is allergen free, and they also make some sweet potato vegan dog treats that inspired the recipe for these treats. I basically just read the ingredients from the bag and developed this recipe based on those ingredients.
This recipe makes around 60-70 allergen-free dog treats.
Crunchy Dog Treats Ingredients
If you don’t have oat flour, you can make your own by putting oats in the blender. That’s what I did.
- ½ cup (120g) yam, baked, skin removed, and then measured
- ½ cup (110g) raw carrots (I used 1 ½ carrots)
- ½ cup (85g) cooked and rinsed chickpeas
- ¼ cup (45g) cooked quinoa
- 2 tablespoons (30ml) flax oil (or sub coconut oil)
- 1 cup (90g) oat flour
- ¼ cup (60ml) water
Crunchy Dog Treats Directions
If you don’t have a dehydrator, you can bake these in the oven for 6 hours at 200 degrees.
Chop the carrots into 1-2” pieces and add to the bowl of a food processor fitted with an S blade.
Process the carrots until they’re finely chopped.
Add ½ cup (120g) yam, ½ cup (85g) chickpeas, ¼ cup (45g) quinoa (I cooked mine using a 1:1 ratio of quinoa to water in my instant pot on high pressure for 1 minute with a natural release), and 2 tablespoons (30ml) oil to the food processor.
Process the ingredients until they’re well blended.
Add 1 cup (90g) of oat flour and ¼ cup (60ml) of water.
Process the ingredients again, using a silicone spatula to scrape down the sides if needed.
Transfer the contents of the food processor to a piping bag or a plastic produce bag with a small hole cut at the end.
Pipe the treat dough onto dehydrator trays covered in teflex sheets or silicon mats until you’ve used up all the dough.
Dehydrate for 24 hours at 115º to preserve the enzymes.
Here’s a video of my dog finding them on her easter egg hunt Easter morning.