450g liver, 450g self-rising flour, 3 eggs and milk/water
180° bake for ca 35 min
Whisk eggs and add an equal amount of liquid into the jar. Blend the liver in a food processor or chop very finely. Mix all ingredients together and fill in a tray. Cut into small dices once cooled down.
They will keep for 3 days in the fridge and for 3 months in the freezer.
1 can of tuna, 4 tbsp olive oil, 1 egg, 1 tsp dried thyme and oregano, 250g cornflour, 150g rolled oats and 50g flour
180° bake for ca 25 min on baking sheet
Puree the liquids well before mixing with the rest. If too dry add the tuna water and/or normal water. Make dough and roll out 1cm thick, then cut triangles.
They will keep for 2 weeks in a tin.
Ideal for Kong fillers.
Boil a sweet potato and mash with the skinned mackerel. Remove any bones.
Fill into ice cube trays and defrost them the day before.
They will keep in the freezer for 3 months and fridge for 3 days.
If you want to use the biscuits for clicker training just cut them really small and bake them less long.
All recipes approved by Zoe the dog!
2 carrots, 1 banana, 200g flour, 100g rolled oats, 50ml oil and water as required
180° bake for 25 min and leave in the turned off oven overnight
Grate carrots and mash banana. Mix all well together and add water if required. Make dough and roll out 1cm thick. Cut squares about 4cm in size.
They will keep for 3 weeks.