Even Dogs Need Holiday Cheer Treats | Makin’ It in Mexico

dog cookiesIf made with buckwheat flour, these are wheat allergen-free for your special Fido (sorry, I believe you’d have to bring this down from the USA). Buckwheat flour is denser so you will use less of it. I had pumpkin puree left over from another recipe so I used this instead of the sweet potato puree, but I know that pumpkin puree can be difficult to find here at times.

2/3 c sweet potato puree (or pumpkin if you have some left over from a can)
1/4 c peanut butter
2 large eggs
2 TBSP olive oil
1 3/4 c buckwheat flour (or 2 1/2 c whole wheat flour)

To make sweet potato puree, wash and poke potato several times with a fork, place in microwave and cook until soft, 3-5 minutes depending on the size of potato. When cool, scoop out insides and mash with a fork.

Beat together potato (pumpkin) puree, peanut butter, olive oil and eggs until well combined. Gradually add the flour until incorporated and dough is no longer sticky.

Working on a lightly floured surface, knead the dough 3-4 times until it becomes a smooth texture. Roll the dough to 1/4″ thickness and cut out desired shape. Place onto baking sheet lined with a silpat or parchment paper. Bake in 350 degree oven for 20-25 minutes. Store in an airtight container in the refrigerator.

by Shelly Johnson


Subscribe to free weekly newsletter

Click below to subscribe to the free weekly newsletter that's filled with information on San Carlos Sonora Mexico.

san carlos mexico newsletter



Booking.com

Sanborn car insurance Mexico

mexico health insurance

propane san carlos

advertise with us

Top