• Pierre Schaeffer

Salmon, Pumpkin & Coconut Dog Biscuits


Bone Jour!


To celebrate the National Dog Biscuit Day, Marcel and I have teamed up with The Fish Hotel

in the Cotswolds and created some delicious treats that are grain free and full of beneficial, easily digested ingredients.


Marcel and I in action. Pic by Aurélie Four



Ingredients:


90g organic coconut flour

125g tinned wild caught salmon

45g organic raw coconut oil (melted)

75g tinned pumpkin purée (pure)

2 organic free range eggs



Marcel doing what he does best. Pic by Aurélie Four




Method:


Mix all ingredients together in a food processor then knead until a dough is formed.

Add a splash of water if the dough is too crumbly.

Leave it in the fridge for 1 hour.

Roll out until 1/2 cm thick.

Cut into your favourite shapes.

Place on a lined baking tray and bake for 20 minutes at 170°C.



Marcel and I before the testing session. Pic by Aurélie Four


Chef tip:

If you want to store them for a long period of time, bake them again at 60°C until completely dry.


Bone appétit.


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