These turned out great. They smell like chicken & rice soup and although I didn’t personally taste test them (I’m guessing they’re a bit bland for lack of salt), the pup has no complaints. Not that I was expecting any from that eating machine. The only thing I would change would be to process the oats and the rice (and any other chunky ingredients) so that the dough is smoother and easier to cut out.
3 carrots, shredded
chicken broth (onion-free), about a cup, plus more as needed
1/2 cup leftover cooked rice
2 cups rolled oats
1 egg, lightly beaten
1 tsp baking powder (aluminum-free)
2 1/2 cups brown rice flour, plus more as needed
Preheat oven to 300°F.
Simmer the shredded carrots in chicken broth a few minutes until softened. Cool then puree in a food processor.
Combine the carrot puree and the remaining ingredients in a large bowl. Add additional broth or flour if needed to reach an appropriate consistency for rolling out (not too crumbly, not too soft/wet).
Divide the dough in half. I put half of the dough in the freezer to bake later. Roll out dough to 1/4 inch thickness. Cut out desired shapes and place on cookie sheet(s). They won’t rise/spread much so arrange them 1/4 – 1/2 inch apart. Bake all the treats at once (unless freezing some of the dough for later), so use 2 pans if needed, rotating them once while baking.
Bake 20 minutes, rotating pan(s) halfway through, then flip the treats over and bake another 10 minutes. Then turn the heat off and leave the treats in the oven until cooled and dried out, a couple hours. Store in an airtight container.
