2-ingredient Dog Treats for Thanksgiving

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Can we just get a holla for easy dog treat recipes? A lot of 2-ingredient recipes call for processed ingredients, but these snacks are as healthy as they are simple.

 2-INGREDIENT PUP SNACKS

MAKES 20–30 PUP SNACKS.

Ingeredients for 2-ingredient Pup Snacks

½ cup organic black beans (soaked overnight, drained, and cooked)

½ cup almond flour

How to make  2-ingredient Pup Snacks:

1. Preheat oven to 175°C / 345°F. Line a flat cookie sheet with baking paper.

2. Using a fork, mash the drained black beans in a bowl.

3. When they are mostly mashed, add in almond flour little by little, mixing in between.

4. Roll dough onto floured surface to approximately ¼-inch thickness.

5. Using your favorite cookie cutter, cut out the biscuits and place on the lined cookie sheet. Repeat steps 4 and 5 until the dough is finished.

6. Bake for 15 minutes, flip, and bake for another 15 minutes. If still soft, turn the temperature down to 90°C / 195°F and let set until crunchy.

BLACK BEANS: 

These little beans pack a powerful punch of protein and fiber. Always feed them in moderation to avoid gas and constipation in your dog. I’ve recommended cooking them yourself as many canned beans contain high levels of sodium.

Turkey Jerky

Makes 125 to 175 1-inch treats

You can use these treats as special rewards for a dog needing reduced-calorie treats,

but they are also tasty enough to use as training treats. The dogs attending a basic

obedience class at Kindred Spirits Dog Training were offered these treats as training

rewards, and an entire batch disappeared before the end of the one-hour class!

Ingeredients for Turkey Jerky

1 pound ground raw turkey

1 tablespoon light (or low-fat) Italian salad dressing

Method to make Turkey Jerky

1. Preheat the oven to 200 degrees.

2. In a blender or food processor, puree together the raw ground turkey and Italian

salad dressing. You can add a little water to keep the mixture moving in the

blender if needed. Puree until the mixture is a thick paste.

3. Spread the mixture over the bottom of a greased cookie sheet.

4. Bake for 2 hours with the oven door slightly open so that moisture can escape.

5. Remove from the oven, flip the jerky over, and cut it into one-inch squares.

6. Put the squares back on a cookie sheet, return to the oven, and bake for 1 to 2

more hours or until the treats are dry and leathery.

7. Remove from the oven, let cool thoroughly, and store in an airtight container in

the refrigerator.

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