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  • 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


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


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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Mar 05, 2021

We made this recipe last night for our fussy dachshund as a bedtime biscuit and she loved it so much! We'll be making these regularly now, and as they are so easy to make, it's even better. Thank you 😀

Pierre Schaeffer
Mar 05, 2021
Replying to

This is amazing, glad you like it! Marcel does too 😁

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