Sweet Potato Apple Treat
3 tablespoons chicken or beef broth (or water)
3/4 cup cooked mashed sweet potatoes
2 cups whole wheat pastry flour + more for dusting
1/2 cup cornmeal
1 Granny Smith apple, cored, peeled, & grated

Pre-heat oven to 325.  Line 2 baking sheets with parchment paper
set aside.  In a large bowl, whisk together sweet potatoes and broth. 
Add flour, cornmeal and apples and stir until combined.  Knead the dough on a generously floured surface until about 1/4 inch thick.  Use 2 to 4 inch cookie cutters to cut out treats.  Transfer to baking sheets, reroll and cut the scraps. Bake until dried and just slightly golden on the bottoms 35 - 40 minutes.  Turn off oven, leave oven door ajar, and let treats cool and dry out in oven ofr 1 - 2 hours. Store in airtight container for up to a week.


Peanut Butter and Banana Treats
1 banana, peeled
1 cup oat flour
2/3 cup rolled oats
1/2 cup dried parsley
2 tablespoons peanut butter
1 egg, beaten

Preheat oven to 300.  Put banana in a large bowl and use a spoon or potato masher to mash thoroughly.  Add oat flour, oats, parsley, peanut butter and egg and stir well to combine.  Set aside for five minutes. Roll mixture into 24 balls, using about 1 tablespoon dough for each.  Transfer to a large parchment paper lined baking sheet.  Use the back of a spoon or the heel of your hand to press each into a 1 1/2 - 2 inch flat coin.  Bake until firm and deep golden brown on the bottom , 40 to 45 minutes.  Set aside to let cool completely. Store in an airtight container in refrigerator.