#FoodFocus – Sweet Potato and Carrot Dog Treats

Well, it was inevitable. Dog treats. You just knew that I would have to try my hand at this. So I did. And then I thought, why do we buy dog treats when they are so easy to make and sooooo much healthier for our fur babies!

We have always been home to various furry as well as feathered critters. Our beloved Schnoodle, Brownie, passed on 2 years ago. You know how it goes: you swear you will never have another and then the house feels way too empty. So just about a year after that, Freja came into our lives. Now, as a 3 year old, 90 pound rescue, she is still a little hard getting used to. She only weighed 70 pounds when we first brought her home and, for a large mastif mix, she was certainly not at an ideal weight. And that was after the animal shelter nursed her back to health!

If you are owned by a fur baby or two, you know that walks get a little shorter during the winter months. Therefore, a healthy diet is even more important. And when treat time comes around, give your dog something without preservatives, artificial colours or flavours, or any of those other ingredients no one can pronounce!

For this first recipe, I have chosen to make sweet potato and carrot treats. I will be experimenting with a few other combinations and will link them to this page.

You will need:

2 cups dry ingredients (I used 1 cup flour and 1 cup steel cut quick oats)
1 cup sweet potato cubes
1/2 cup chopped carrot
2 Tbsp whole ground organic flaxseed

Place sweet potato, carrots and a bit of water in a small saucepan. Bring to a boil, cover and simmer until the vegetables are cooked. The carrots will take a little longer than the sweet potato to cook. I used just enough water so that it would be completely absorbed and I wouldn’t have to throw any of it out, along with all the nutrients. Keep an eye on it so it doesn’t scorch.


Mash the veggies and set them aside to cool.


In a large bowl, mix together the flour, oats and ground flax seed. When the mashed veggies are cooled, mix them into the flour mixture and blend it well using a wooden spoon and your hands at the end to form a ball. Cover with plastic wrap and refrigerate for about 30 minutes. This makes it easier to roll out.

Roll out the ‘cookie’ dough onto a floured surface to about 1/4 inch and cut into whatever shape you like. Arrange on a cookie sheet lined with parchment paper and bake at 350 degrees for about 20 minutes or until the cookies are dry. I got about 4 dozen pieces, some were round, some half round and some were cut out in fancy strips.


I am looking forward to trying different ingredients and I will have to go out in search of a bone-shaped cookie cutter too!

Sweet Potato and Carrot Dog Treats

Freja is pretty impressed! She might just find some in her Christmas stocking this year 😉


Have a great week!


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