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Tropical Treasures: Gluten-Free Dog Treats Recipe

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Ingredients Method Notes

Ingredients
  

  • 2 cups oat flour
  • ¼ cup coconut flour
  • 1 large ripe banana
  • 4 ounces fresh pineapple
  • 2 tablespoons coconut oil

Method
 

  1. Preheat oven to 350ºF. Line two baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the oat and coconut flours. Set aside.
  3. Add banana, pineapple, and coconut oil to a blender. Blend until thoroughly combined.
  4. Add wet ingredients to the dry ingredients. Mix everything together with a spoon or fork.
  5. Using your hands, knead dough for several minutes, eventually forming a dough ball. The dough may seem sticky after a minute or two, just keep kneading.
  6. Sandwich doughball in between two pieces of parchment paper. With a rolling pin, roll dough to about 1/4" thick. Stamp with cookie cutters and place biscuits on the baking sheet.
  7. Bake for 25-30 minutes.
  8. Transfer to a wire rack to cool.

Notes

Store in an airtight container in the refrigerator for 1 week or in the freezer for 1 month.