DONUT INGREDIENTS

• – 3 cups whole wheat flour
• – 1½ cups oat flour
• – 1 tsp ground cinnamon
• – 1 medium or large apple (washed, peeled and grated)
• – 1 egg
• – 1 cup water
• – 2 heaping tbsp coconut oil

ICING INGREDIENTS

• – Plain Greek yogurt
• – Honey

DIRECTIONS FOR DONUTS

• Preheat oven to 350ºF.
• Line 2 baking sheets with parchment paper.
• Add whole wheat flour, oat flour, and cinnamon to a large bowl and whisk together.
• In a smaller bowl beat egg, then add water, grated apple and coconut oil. Mix together.
• Add the wet ingredients to the dry ingredients and mix together well.
• Knead dough ball with your hands for 3-5 minutes, until it is thoroughly combined.
• Roll dough ball flat to about ¼ inch thick and then cut out donut shapes. I used a round cookie cutter and for the donut hole I used a small bottle cap. Be creative!
• Place donuts and holes on baking sheets.
• Bake for 25 – 30 minutes in 350ºF oven.

DIRECTIONS FOR ICING

• Mix plain Greek yogurt with some honey to create icing.
• Glaze donuts and freeze for 30 minutes to harden glaze.
• If you are adding icing, store treats in refrigerator for up to 5 days. Freeze after 5 days.

Notes

• *For softer donut remove from oven to let cool.
• *For harder donut let cool in oven.
• *Remember these are fresh baked and do not have preservatives so follow storage instructions.
• *STORAGE: Unfrosted – In airtight container in refrigerator for 1 week. Then in freezer for up to 3 months. Take out portions as you need them.

By Proud Dog Mom

I love using the Kong’s for my dogs. There are so many ways to fill them, making the possibilities endless. I put it in a ziplock bag and then snip off a corner to make my own “pastry bag”. Put the Kong  in a mug making it easier to fill and freeze!

Check out some awesome recipes: Canine Mind

Ingredients:
4 cups rolled oats
2 Tbsp ground flax seed
2 medium very ripe bananas
1/2 cup natural (no sugar or shortening added) peanut butter
1/2 cup water

Directions:
1. Preheat oven to 375 degrees.
2. Mix together oats, flax seed, bananas, and peanut butter in an electric mixer.
3. Add water and mix well.4. Drop 1/2 teaspoon-sized drops onto greased cookie sheet or roll out and cut with a cookie cutter (let dough stand for a few minutes before rolling; it’s sticky initially).
5. Bake for 25 minutes or until golden brown. The drops last longer and are delightfully crunchy if they are placed in a dehydrator for several hours after baking to remove all moisture. This can also be done in a low temperature (170 degrees) oven.

– See more recipes here:  Modern Dog Magazine

Recipe:
1 tbsp Milk
1 tbsp Peanut Butter
2 tbsp, Wheat Flour

Directions:
Mix the ingredients together in a coffee cup with a fork, and knead in your hand & Store in a plastic bags in refrigerator.

What you’ll need:

1. Large sweet potatoes
2. Mandoline or sharp knife
3. Cutting Board
4. Baking Sheets
5. Aid of your choosing for greasing the pans
6. Oven

Preparation:
Preheat oven to lowest setting; ours went all the way down to 175 degrees. Meanwhile, slice one top off sweet potatoes to make for easier balancing when slicing. Carefully cut thick lengthwise slices of the sweet potato using a sharp knife or mandoline, about 1/3 inch thick for larger chews (we went with the crinkle cut setting on our mandoline and chose to leave the skin on). Trust me, you want them thick — when dehydrating, the slices are going to lose the majority of their thickness.