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.
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
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.
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.