TUNA AND CARROT DOG BISCUITS

Alli W

BASE DOUGH

subheading: in a very very large bowl combine:

3 pounds of shredded carrots

4 cans of tuna

8 eggs

3 to 4 cups rice flour

½ cup oil….I use coconut oil, my boys LOVE coconut…most “healthy” oils are good

To the base ingredients add

1 to 2 cups fruit ie blueberries or cranberries or shredded apple etc

(in winter I use frozen fruit)

I have also added veggies instead of fruit ie peas, chopped broccoli, etc

sometimes I add shredded coconut or oatmeal etc just to shake it up for them

The dough gets very heavy like thick wallpaper paste so add as much flour as you need to get to that consistency….not too liquid……I actually never measure i just add until I get the right consistency

I line 2 baking sheets with parchment paper…..very important or the cookies are tough to remove from the sheets

Divide the dough into 2 then place each half on the baking shotes and spread/pat the dough evenly out to the edges (check photo)

bake at 350 for 1.5 to 2 hours or until they are firm to touch but not burnt

When done let sit for an hour then remove from sheets and cut into squares ( I do 1” squares …I use a pizza cutter)

It yields 2 XL freezer bags full…..I then freeze them in the freezer bags….better frozen as it take them longer to chew them otherwise they gulp them down.

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