Today I decided to share one of Chloe’s favorite doggie biscuit recipes! I will also add the link to this blog post on my recipes page for future reference( if you decide to make it for your dog later) 🙂
Recipe of the week: Doggie Salmon Biscuits
From Tripawds.com: Spirit Tika’s Salmon Treats
The story behind this recipe:
When my dog was diagnosed with spindle cell sarcoma in June 2010, I did a lot of research on factors that can lead to cancer in dogs. One biggie is diet (genetics also play a large role). Grain based diets in general, have been linked to cases of dog health problems: digestion issues, poor nutrition, cancer, among other things. Even if you keep your dog on a grain free diet their whole lives, that’s not to say your dog won’t ever get any form of cancer as there are multiple factors at play. But, it can certainly help with their overall health! So whether you’re into healthy grain-free treats for your dog who’s healthy or fighting cancer, here’s a recipe to try! It is chalk full of omegas from the flax seed and salmon! To read more about my dog and her life on three legs visit my blog “Being 4 legged is so overrated“.
- Note: This recipe makes a couple dozen cookies. You can always make the full recipe, cut all the dog biscuits and freeze them in plastic freezer bags until you need to bake some more!!!
- 1 can Salmon with juice (8oz) *I used two 4oz cans of skinless/boneless salmon from Trader Joes.
- 1 tbsp chopped fresh parsley or 1 tsp dried
- 1 tsp chopped dill
- 3 eggs (I like cage free and organic)
- 1/2 c ground sesame seeds *not pictured because I couldn’t find ground sesame seeds and I don’t have a grinder for whole ones… I added more a bit more flax
- 1/2 c ground flax *I used flaxseed meal
- 1.5-2 c grain free flour (depending on salmon wetness) *I used gluten free since I had some, but you could use bean flour, rice flour etc…
- Rolling pin and floured work surface
- Fun cookie cutters!
- Preheat oven to 375F. Start mixing ingredients while it is warming up 🙂
- Put the salmon, herbs, and crack eggs into a food processor and mix well. I used a blender because I don’t have a large enough food processor (it’s only a really cute tiny one!).
- Pour mixture into a large bowl and add the ground flax and sesame. Mix by hand. Gradually add the grain free flour until the dough is no longer sticky. Might require 1.5 cups if mixture isn’t that wet and a little more than 2 cups if mixture is really wet (personal discretion).
- Place lump of ‘dough’ on a floured work surface and knead until it is easily rolled out to 1/4″ thick. Use cool cookie cutters to cut out biscuit shapes and then place uncooked biscuits onto cookie sheet. I use aluminum cookie sheets which do not need to be greased. If you use something else, do what ever you would normally do to prep the cookie sheets (if anything at all). Poke each cookie with a fork so they don’t puff up too much.
- Bake for 25-30 min (depending on thickness and size) until hardened (but not burnt!). If they are still a little soft, add 5-10 min to cook time.