High Protein / Grain Free
Sometimes I wonder if my miniature schnauzer eats better than I do. Anybody with a “baby” understands wanting the best for them, and for most of us means that health ranks top of the priorities list for our pets.
If you have never treated your pup to something home-made, by you, then this is a really easy to follow, and easy to execute recipe. I use coconut flour to achieve a gluten-free / grain free status for the recipe. Many dogs are sensitive to grains. Coconut flour is also high in protein and dietary fibre.
I would suggest you give Bulk Powders a visit for natural and competitively priced; coconut flour, sunflower seeds, and natural peanut butter, all required for this recipe.
We all know the benefits of having sweet potato and carrots in our diet, and those facts translate into a dogs diet too. Anti-oxidant, beta carotene, and vitamin rich all support natural good health- and also contain fibre, keeping the digestive tract in check.
Peanut butter– you want as natural as possible- always unsalted, and raw if available. A great source of protein, healthy fats for the heart, and more fibre to support the digestive system.
Sunflower seeds – High vitamin E content will help promote a lovely shiny coat and support the skin. Also a good source of B group vitamins and selenium, which can help promote and balance mood. Always unsalted and always shelled.
Turmeric, freshly ground black pepper and coconut oil– These ingredients require each other in order to be absorbed most efficiently by your dog’s system. The coconut oil and black pepper increase their bodies absorption of turmeric.
Turmeric makes a wonderful anti-inflammatory so if your pooch suffers from arthritis it may well be worth investigating how to incorporate this bright spice into your dog’s diet. Turmeric has also been linked to reducing blood clots, soothing symptoms of IBS, and cancer prevention.
Makes around 30 bone shaped biscuits.
Recommended serving: 1-2 sunshine snacks a day dependant on dog size.
170g coconut flour
200g (about 2 small) sweet potato, peeled and chopped
195g peanut butter, natural or raw- no salts or added sugars!
50g shelled sunflower seeds
20g carrot, grated
1 tbsp organic extra virgin coconut oil
1 tsp turmeric powder
Freshly cracked black pepper, a couple of twists
Preheat your oven to 180c / 160c (Fan) / Gas Mark 4
- Get a saucepan of boiling water on the go and cook your sweet potato until soft.
- Mash together the sweet potato and the coconut oil and set aside to cool.
- Meanwhile, in a large mixing bowl, combine; coconut flour, sunflower seeds, turmeric and black pepper- mix well.
- Now add the carrot, peanut butter, eggs, and sweet potato & coconut oil.
- Mix thoroughly combining all the ingredients entirely.
- Lightly dust your work surface with a small amount of coconut flour.
- Use your hands to mould the dough into a ball and transfer to your floured work surface.
- The trick when rolling out is to do so very gently and slowly. I rolled mine out so the biscuits had about 2-inch thickness.
- Using a cookie cutter or alternatively mould with your hands to desired size / shapes.
- Line some greaseproof paper on a baking sheet and place the biscuits on top.
- Bake in the oven for 18-20 minutes.
- Remove from the oven and leave to cool before getting your number one fan / taste tester to try. Of course, all ingredients are human grade so go ahead and try one for yourself.