Recipes

Everyone loves a homemade treat!
Here are some recipes that can easily be made at home

LIVER CAKE

Ingredients:

  • 450g of liver
  • 750g of mince with 20% or more fat content
  • 3-4 eggs
  • 100mls milk
  • Enough plain flour to find correct consistency

Method:

  • Preheat oven to 140◦C/275◦F/Gas mark 1;
  • Blend the mince and liver with a little water a bit at a time, careful not to overload the blender and pour into a big bowl;
  • Blend eggs and milk separately and combine with the meat mixture;
  • Gradually stir in flour until the mixture is about the consistency of a cake batter and pour into a lined oven tray;
  • Bake in a preheated oven at 140°C for about 20 mins then leave overnight to cool;
  • Once cooled, cut into tiny squares, and store in a plastic tub or sealed bag for up to 5 days in the fridge or for 3 months in the freezer;
  • To thaw move to the fridge overnight.
Liver cake

BANANA OAT COOKIES

Ingredients:

  • 2 tbsp ground flaxseed
  • ¼ tsp Himalayan salt
  • 1 cup rolled oats
  • ⅓ cup melted coconut oil
  • 1 cup whole wheat flour
  • 1 large ripe banana, mashed
  • 1 tsp cinnamon
  • ¼ cup water

Method:

  • Preheat oven to 190◦C/375◦F/Gas mark 5;
  • Add ground flaxseed, oats, flour, cinnamon and salt to a mixing bowl and combine;
  • Add the coconut oil and banana and mix well;
  • Gradually add water to form a thick dough;
  • Roll out to desired thickness (suggest ¼ inch) and cut into biscuit shapes;
  • Place on lined baking tray and bake for 15-20 mins
Dog treats

SWEET POTATO CHEWS

Ingredients:

  • 2 large sweet potatoes

Method:

  • Preheat oven to 140◦C/275◦F/Gas mark 1;
  • Wash and scrub the sweet potatoes;
  • Cut into ½ inch thick strips and place on lined baking sheet;
  • Bake for 1½ hours, then turn over and bake for another 1½ hours;
  • Remove from oven and cool on wire rack

CARROT & COCONUT SQUARES

Ingredients:

  • 2 carrots, chopped
  • ¼ cup water
  • 1 tbsp of peanut butter (xylitol free)
  • 1 cup rye flour
  • 2 tsp chia seeds, milled
  • ½ cup coconut flour
  • 1 tsp apple cider vinegar

Method:

  • Preheat oven to 190◦C/375◦F/Gas mark 5;
  • Grate carrots or add to food processor until finely shredded;
  • Add peanut butter, chia seeds, apple cider vinegar and water and process until well combined;
  • Transfer mixture to mixing bowl and fold in rye flour and coconut flour;
  • Roll out to desired thickness (suggest ¼ inch) and cut into biscuit shapes;
  • Place on lined baking tray and bake for 15-20 mins

PUMPKIN HEARTS

Ingredients:

  • ½ cup canned pumpkin
  • 2 very ripe bananas
  • 3 ¼ cups oats

Method:

  • Preheat oven to 180◦C/350◦F/Gas mark 4;
  • In a food processor blend oats to a fine powder then scoop out a little bit to flour a kneading surface on your counter;
  • In large bowl mash bananas together with pumpkin until a paste forms, then pour in the remaining oat flour and stir;
  • Move your dough onto the oat-floured surface and knead until all the flour is incorporated;
  • Roll out your dough to about ¼ inch thick and cut out treats in a heart – or whatever shape you like!
  • Place on lined baking tray and bake for 8-10 mins

BANANA PEANUT BUTTER BONES

Ingredients:

  • 1 cup oat or rice flour
  • 2 very ripe bananas
  • ¼ cup peanut butter (xylitol free)

Method:

  • Preheat oven to 160◦C/325◦F/Gas mark 3;
  • Mash bananas with peanut butter until smooth;
  • Add in flour and mix to combine;
  • Roll out your dough to about ¼ inch thick and cut out treats in whatever shape you like;
  • Place on lined baking tray and bake for 30-35 mins