A healthy, homemade alternative to store-bought pet treats you can feel good about feeding your four-legged friend, from the Women of Wyndance cookbook. Makes 20 large or 60 small pet treats.
To Make The Treats, You Will Need
16 oz raw ground turkey
1/2 cup chopped vegetables and fruit (for example: spinach, kale, celery, carrot, apple) 1/4 cup flax seeds and 1/2 tbsp olive oil
3/4 cup gluten free and grain free baking flour (for example: Bob’s Red Mill, or other grain-free flours such as garbanzo bean, chick pea, etc.)
2 tbsp potato flour plus 1/2 cup for rolling dough
1 tbsp tapioca flour
2 tbsp chia seeds
1 tsp dried ground sage
If Using a Dehydrator, Set to 115°; If Using The Oven, Preheat to 325°
- Put the chopped vegetables and fruit into a food processor and blend on low until they become very small pieces (app. 1 minute).
- Add the ground turkey and olive oil and process until well blended.
- Whisk together the gluten free flour, tapioca flour, 2 tbsp potato flour, flax seeds, chia seeds and sage.
- Add the dry ingredients to the meat and vegetable mixture slowly through the food processor shoot, using the “pulse” function until a dough begins to form.
- Spread the reserved 1/2 cup of potato flour onto the work area to keep the dough from sticking to the surface.
- Remove the dough from the food processor and place it onto the floured surface.
- Knead the dough into the flour, adding a bit more flour as you go until the dough is no longer sticky and is slightly firm.
- Using a rolling pin, roll the dough to 1/4″ thickness (if the dough sticks to the rolling pin, wrap it in cellophane).
- Use your favourite cookie cutter shape to cut the treat shapes into the dough. Or, for basic treats, cut into strips or squares — your 4-legged friend won’t care!
- Using your fingers, gently clean up the edges of each treat and place it on the dehydrator sheet or baking sheet.
- If using an oven, bake the treats at 325° until they just start to turn golden. Flip halfway through. If using a dehydrator, dehydrate for at least 6-8 hours, turning once half way through.
This recipe can be done ‘raw’ using a dehydrator set at 115°, or baked conventionally using an oven. The raw dehydrating method removes the moisture so they can be stored safely, but preserves the naturally occurring enzymes, phytonutrients, oxygen and vitamins. The fat and moisture levels of ingredients will vary, so you may need to add extra flour if the dough is too wet, or extra water if the dough is too dry. The chia and flax seeds not only contain healthy fats, but act as ‘binders’ and help hold this all natural dough together nicely.
When dehydrating: for a dry treat, a very slight amount of ‘flex’ is acceptable when they’re done, but you want to make sure the treats are dry all the way through (check them periodically).
The longer you dry them, the harder, drier and crunchier they will be!