3/4 cup cooked plain mashed sweet potatoes
1/2 cup chicken broth
2 cups Bob's Red Mill Stone Ground Whole Wheat flour, plus more for dusting
1/2 cup fine cornmeal (masa harina)
1/4 cup finely chopped organic mint
1 organic Gala apple, peeled, cored and grated
Preheat oven to 325°F. Line two large baking sheets with parchment paper; set aside. In a large bowl, stir together sweet potatoes and broth. Add flour, cornmeal, mint and apples and stir until combined. Knead the dough a few times until it holds together. Roll out the dough on a floured surface until about 1/4-inch thick. Use (2-inch to 4-inch) cookie cutters to cut out treats. Transfer to baking sheets. Bake until dried and just slightly golden on the bottoms, 25 to 30 minutes. Turn oven down to lowest setting (mine only goes down to 170F) for about 30 minutes if you have gas; or, turn electric oven off, leave oven door ajar and let the treats cool and dry out in the oven for 1 to 2 hours. Can also be dried out in the dehydrator overnight. Store in an airtight container up to 1 week or freeze for longer storage. This recipe made 35 two-inch bone-shaped cookies.
These are also people-friendly treats. ;)
Ready for the oven!
The finished product!
And, it's a winner!