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Directions:
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Makes about 12 large treats
These dog treats aren't hard and crunchy; they're more like cookies in texture. You can keep them in an airtight container for up to three days; to store them longer, put them in a zipper lock bag in the freezer. If you like, use 1 1/2 cups mashed cooked sweet potato or pumpkin in place of the canned.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Process in a food processor until smooth:
1 (15-ounce) can sweet potatoes, drained
1/4 cup unsweetened applesauce
2 tablespoons olive oil
Add and process/pulse to blend:
2 cups barley flour
2/3 cup whole wheat flour
1/2 cup nutritional yeast
Turn dough out onto lightly floured counter and knead two or three times if necessary to completely incorporate ingredients. Roll out to 1/4 inch thickness, cut into shapes, and transfer to prepared baking sheet. (Scraps may be rerolled and cut.) Score large cookies with a fork, if desired. Brush lightly with olive oil and bake for 20 to 25 minutes, until firm and lightly browned.
Enjoy!
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