Blueberry Carrot Dog Treats

My dog and husband both have severe food allergies, so finding soft training treats that they can both handle is a big challenge. After creating a liver dog treat, I decided to make a vegetarian version as well. The rosemary gives an aroma that our dog cannot resist!

• Ready In: 45 mins
• Serves: 24
• Yields: 8 cups

Ingredients

• 1  lb carrot
• 1 1⁄2 cups quick-cooking oats
• 3⁄4 cup blueberries (frozen is fine)
• 1  teaspoon baking powder
• 1  teaspoon dried rosemary
• 1  teaspoon dried parsley
• 1  tablespoon olive oil
• 1 3⁄4 cups water

Directions

1. Peel and cut the carrots into thumb-sized pieces. Steam until tender.
2. Preheat oven to 350 degrees F.
3. Combine the steamed carrots with the rest of the ingredients in a food processor or blender. Puree.
4. Line two 9x13" pans with nonstick foil or parchment paper.
5. Divide the puree between the pans and spread evenly.
6. Bake at 350 for 30-35 minutes, or until cakes can easily lift off the foil or paper (the bottoms will be golden brown).
7. Allow to cool and cut into small pieces using a knife or pizza cutter. For a medium sized dog, aim for pea-sized pieces.
8. These treats may be frozen and thawed as needed.