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Recipes for Dogs: Allergen-Free Dog Treats
More Recipes from "Dog Cookies"
Fennel Treats from "Dog Cookies"
Fennel Cookies from "Dog Cookies"

Every dog deserves the occasional cookie, but some treats can trigger allergies or tummy trouble. Dog Cookies comes to the rescue with 30 easy-to-follow recipes for healthy, allergen-free treats—including vegetarian and gluten-free treats—so you can find the perfect cookie no matter your dog’s diet.

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For the gluten-free Amaranth Waffles recipe, see the Summer 2011 issue of The Bark.

Fish Feasts

Ingredients:
2 1/2 cups wholegrain spelt flour
5/8 cup potato flour
100g (4oz) fish
1/4 cup broth or water
A pinch of dried parsley
1 free-range egg

Baking time: 30 minutes in a pre-heated oven
Temperature: Fan-assisted oven 160°C, conventional oven 180°C
Makes approximately 350g (12oz) of Fish Feasts

Preparation:

Any type of fish can be used for this recipe, so use whichever your dog likes best.

Caution: Ensure all of the bones are removed from the fish.

  • Use a food processor or immersion blender to shred the fish into very small pieces. You can also use tinned tuna (preferably in brine rather than oil) for this recipe.
  • Mix the pureed fish with the wholegrain spelt flour, potato flour, broth and parsley, and work into a smooth dough. Wrap the dough in clingfilm and leave for 30 minutes.
  • Roll out the dough to a thickness of 3mm (1/10in), and cut into small heart shapes, or any shape you like.
  • Cover a baking tray with greaseproof paper and place the hearts on the try. Use a fork to prick holes in them.
  • Bake in a pre-heated oven for 30 minutes, then turn off the oven, open the door and leave the biscuits to cool for one hour.

Treat tip

Regardless of which fish you use, these biscuits should not be stored for too long. Salmon, for example is quite high in fat, so there is a risk it may go rancid. Store the biscuits in an airtight container, and do not keep them for any longer than two weeks.

Fennel cookies

Ingredients:
1 5/8 cups rice flour
3 cups rye flour
5/8 cup wholegrain spelt flakes
1 1/4 cups milk
2 free-range eggs
1-2 teaspoons of ground fennel seeds

Baking time: 30 minutes in a pre-heated oven
Temperature: Fan-assisted oven 160°C, conventional oven 180°C
Makes approximately 420g (15oz) Fennel Cookies

Preparation:

  • Place all of the ingredients in a food processor or hand mixer with dough hooks and process into smooth dough. Wrap the dough in clingfilm and leave for 30 minutes.
  • After rolling out to a thickness of approximately 3mm (1/2in), cut shapes out of the dough and prick with a fork.
  • Cover a baking tray with greaseproof paper, put the cookies on the tray and bake in a preheated oven for 30 minutes, then allow the cookies to harden for an hour in the oven with the door slightly ajar.
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This article first appeared in The Bark,
Issue 65: Jun/Aug 2011

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