Ingredients
Scale
- 2 1/2 cups rice flour
- 1 cup cooked zucchini
- 1 tsp dried parsley
- 6 tbsp low sodium, low fat broth
- 1/2 cups cold water
Instructions
- Preheat Oven to 350 degrees.
- Combine the rice flour and the dried parsley together in a large bowl.
- In another bowl, combine the zucchini, broth and water. You want the zucchini well combined and squished in there, but not too mushy, if that makes sense. If you look at the pictures, you’ll notice that there are still some chunks. It adds nice texture. The best way to do this: mush up half the zucchini into the mix and chop the other half into very small pieces, then combine.
- Gently mix the dry and wet ingredients.
- Knead the mix with your hands until it forms a dough.
- Using your hand or a spoon, scoop out balls of mix, roll into treats, then flatten with your hand.
- Place them on a non-stick baking sheet or round cake pan.
- Bake for about 25 minutes.
- Store in an airtight container, and freeze any treats that your dog won’t consume within a week.
- Category: Hypoallergenic Dog Treat