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Raw Vegan Apple Beet Almond Butter Dog Treats

April 18, 2017 By admin 4 Comments

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raw vegan apple beet almond butter dog treats food processor dehydrator or oven
These raw vegan apple beet almond butter dog treats are pretty in purple. Not only are these pretty to look at, your puppies will love them too! They are made of only 5 clean ingredients, apples, beets, almond butter (check out how to easily make it homemade here), cinnamon, and coconut flour. All you need to do is blend it all up in the food processor and dry in either a dehydrator or oven and that’s it! Easy, super clean ingredients, and a happy puppy. My puppy Orion will vouch for these.

To make these cute little dog treats, you will need apples, a beet, almond butter, cinnamon and coconut flour or any grain-free flour of your choice. I have home made coconut flour left over from making coconut milk, so I used it in this recipe, but you can use store bought coconut flour, almond flour, etc. You can easily make your own nut or seed flour by drying the leftover pulp from making nut and seed milks in the dehydrator, then blend in a blender until it becomes a fine flour. Sift the flour if you are going to use it in pastry recipes, but for this, you can skip the sifting step.

raw vegan apple beet almond butter dog treats
Roughly chop the apples and beet and add it into the food processor. Blend until everything becomes a fine mince. Scrape the sides of the food processor in between blending. Add the almond butter and cinnamon and blend.

raw vegan apple beet almond butter dog treats
Once it becomes a thick paste, add in the coconut flour or the flour or your choice. Blend until it forms a dough about the firmness of your earlobe. The amount of flour you need will vary depending on the flour you are using. 

raw vegan apple beet almond butter dog treats
Lay down the silicone sheet for the dehydrator and place the dough on top of it. Put another silicone sheet on top of the dough and roll out the dough into 1/4″ thickness. You can use parchment paper instead of the silicone sheets if you like.

raw vegan apple beet almond butter dog treats Peel off the silicone sheet on top and use a cookie cutter to cut it into your desired shapes. You can also roll the dough into round small cookies by hand instead.

raw vegan apple beet almond butter dog treats If you are using a dehydrator, line the dehydrator tray with a mesh sheet. Lay the treats down and dry at 115℉(46℃) for 24 hours until completely dry. After a few hours of drying, flip the treats upside down for even drying. Once they are completely dry, store them in an air-tight container. These will last for a month but I’m sure it’ll be long gone by then.

raw vegan apple beet almond butter dog treats If you are using an oven, preheat the oven at 350℉ (175℃). Line a cookie sheet with parchment paper and lay the treats down. Bake for 25-30 mins. Let it cool and store them in an air-tight container.

raw vegan apple beet almond butter dog treats How ridiculously cute are these? Your pups will love them and you’ll love how they look on your shelf too! 

raw vegan apple beet almond butter dog treats

Raw Vegan Apple Beet Almond Butter Dog Treats
 
Print
Cook time
24 hours
Total time
24 hours
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free, grain-free
Serves: 30
Ingredients
  • 1 medium sized beet
  • 2 apples
  • ½ cup almond butter
  • 1 teaspoon cinnamon
  • ⅔ cups to 1 cup coconut flour or other grain-free flour of your choice (adjust the amount depending on the flour you are using)*
Instructions
  1. Roughly chop the apples and beet and add it to the food processor. Blend until everything becomes a fine mince. Scrape the sides of the food processor in between blending.
  2. Add the almond butter and cinnamon and blend.
  3. Once it becomes a thick paste, add in the coconut flour or the flour or your choice. Blend until it forms a dough about the firmness of your earlobe. The amount of flour you need will vary depending on the flour you are using.
  4. Lay down a silicone sheet for the dehydrator and place the dough on top of it. Put another silicone sheet on top of the dough and roll out the dough into ¼" thickness. You can use parchment paper instead of the silicone sheets if you like.
  5. Peel off the silicone sheet on top and use a cookie cutter to cut it into your desired shapes. You can also roll the dough into round small cookies by hand instead.

Dehydrator method:
  1. Line the dehydrator tray with a mesh sheet. Lay the treats down and dry at 115℉(46℃) for 24 hours until completely dry. After a few hours of drying, flip the treats upside down for even drying.
  2. Once they are completely dry, store them in an air-tight container.

Oven method:
  1. Preheat the oven at 350℉ (175℃).
  2. Line a cookie sheet with parchment paper and lay the treats down. Bake for 25-30 mins.
  3. Let it cool and store them in an air-tight container.
Notes
*The amount of flour needed will vary depending on the dryness of the flour you are using.

Keeps for 1 month.
3.4.3177

 

Filed Under: Dehydrator, Dog Treats, Recipes

Previous Post: « Homemade Raw Almond Butter
Next Post: Raw Vegan Strawberry Banana Fruit Roll Ups »

Reader Interactions

Comments

  1. Michelle

    December 2, 2017 at 9:00 pm

    I heard dogs cant have almonds…have u heard anything?

    Reply
    • admin

      December 12, 2017 at 1:36 pm

      Hi Michelle,

      Thank you for your comment! I apologize for the delayed response. I just got back from a trip to Tokyo.

      I’ve read almonds can be harder to digest for some dogs, but my dog doesn’t have issues with it. Almond butter should be easier to digest for them compared to just straight almonds, since it’s ground to a paste. You can just replace the almond butter with peanut butter too.

      Let me know if you have any further questions.

      Reply
  2. Vanessa

    January 17, 2019 at 2:01 am

    I must be doing something wrong as my dough is what I belueve is as firm as my earlobe but it is also a wet feeling dough that leaves residue on my hands. I did use brown rice flour instead of coconut flour which can be the issue but I put a whole bag or 1lb into my dough.

    Is this dough supposed to be wet?

    Reply
    • admin

      September 1, 2019 at 7:19 am

      Hi Vanessa,

      I am very sorry for the late response. Life took me away from my blog this year, and I haven’t been on top of checking the comments I receive.
      I realize you probably don’t need clarification by now, but yes, it is a relatively wet dough. That’s why I’m sandwitch-ing the dough in the non-stick sheet, so that it doesn’t stick to the rolling pin. You could use brown rice flower instead, but if you do, I suggest baking it in the oven, and not use the dehydrator.
      Thank you so much for giving my recipe a try. Once again, I deeply apologize for my late response.

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
I took a break from tempeh making from being too b I took a break from tempeh making from being too busy, but I’m ready to dive back in🙋🏻‍♀️ I’ve missed you homemade tempeh💕

ここのところ忙しくてテンペ作りをお休みしていましたが、また再開しなくては🙋🏻‍♀️早く出来立てテンペが食べたいなぁ💕
Thank you so much @chanjeonyeok for purchasing the Thank you so much @chanjeonyeok for purchasing the Korean edition of my cookbook and trying out the Greek salad recipe! Looks absolutely beautiful💕

@chanjeonyeok さん、拙著の韓国版をご購入くださり、ギリシャサラダを試してくださり誠に有難うございます🙇🏻‍♀️ 海を渡ってヴィーガンチーズを作っていただけて大変感慨深いです✨
Thank you @sattsun_yagi for trying out one of my v Thank you @sattsun_yagi for trying out one of my vegan cheese recipes from my cookbook🙏🏼✨

@sattsun_yagi さん、
トマトとバジルのヴィーガンクリームチーズを試してくださり、誠にありがとうございます🙇🏻‍♀️✨

こちらのレシピは拙著『乳製品を使わないヴィーガンチーズ』か、発酵しないヴィーガンチーズのオンデマンドクラスでご覧いただけます😊

Repost @sattsun_yagi
・・・
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どうもさっつんです
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サンドライトマトとバジルのクリームチーズ
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@marikosakata さんのレシピで
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ドライトマトは
@alishanorganic さんので
クラッカーにつけて食べるとめっちゃ美味しかったです。
・
お父さんによるとワインに合うらしい
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ちなみに私はいつも@marikosakata さんのレシピでヴィーガンバターを作ってます。
・
ヴィーガンバターは普通のバターの代用としてお菓子作りに使えるからめっちゃ良い👌
Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
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