Forget chocolate.
This Valentine's Day, treat your dog to carob.
Oh Valentine's Day, how do we love thee? If we're going to count the ways, let's start with the love we have for our dogs. Our pooches love us unconditionally and are always happy to cuddle and kiss us at a moment's notice. That's why Valentine's Day is the perfect time to show a little extra love to our dogs with something a little sweet—such as this I Love Carob Dog Treat Recipe. Carob is a natural chocolate substitute that is totally safe for dogs (and humans) to eat. Naturally sweet and boasting a rich flavor, carob is packed with nutrients. It's full of vitamins A, B, B1, B2, B3, B6 and D, calcium, iron, magnesium, potassium, manganese and protein. As well, carob is brimming with fiber and pectin, which helps get rid of toxins.
Forget chocolate.
This Valentine's Day, treat your dog to carob.
Oh Valentine's Day, how do we love thee? If we're going to count the ways, let's start with the love we have for our dogs. Our pooches love us unconditionally and are always happy to cuddle and kiss us at a moment's notice. That's why Valentine's Day is the perfect time to show a little extra love to our dogs with something a little sweet—such as this I Love Carob Dog Treat Recipe. Carob is a natural chocolate substitute that is totally safe for dogs (and humans) to eat. Naturally sweet and boasting a rich flavor, carob is packed with nutrients. It's full of vitamins A, B, B1, B2, B3, B6 and D, calcium, iron, magnesium, potassium, manganese and protein. As well, carob is brimming with fiber and pectin, which helps get rid of toxins.
Preheat your oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl, combine flours, dry food, and carob chips. Combine well.
Add peanut butter and egg to the dry mix to moisten it, until completely combined.
Add water to the mixture slowly until you have a stiff dough.
Roll out the dough on a floured surface, about ¼ to ½ inch thick. Use a Valentine's Day themed cookie cutter to press out shapes. Place on cookie sheets.
Bake for 25-30 minutes. Let cool on racks for about 1-2 hours.
For a longer shelf life, store in air tight containers and place in refrigerator or freezer until needed.
