Wednesday, August 9, 2017

无麸质健康南瓜狗饼 Healthy Pumpkin Dog Treats

I love my furkids very much and treat them like my own offsprings. They are like children who are forever in childlike state, constantly looking up to us for attention and emotional support.

Among my 3 lovely fur babies, the eldest one is born with severe chronic allergies to most food and preparing custom home cooked food for her is a daily routine. We tried out best to keep them in good shape by giving food which corresponds to their health and growth stage.

Despite the endless bouts of health issues and challenges all these years, my eldest baby Coco who has gone deaf and blind, managed to sustain till a ripe 15 years of age and still counting. Recently, a mass bout of malignant tumor started to invade her pelvis area and within a short period of 3 months the tumor has grown into 6 times the original size. Given her advanced age, the vet discouraged performing surgery to remove the lump citing that the removal would put our baby into more risk than good.

We are saddened to learn that her days are numbered and soon she will have to leave us. Hence I set out to make her a batch of home made treats and indulge her when she is still able to enjoy her food.

Here is a simple yet healthy doggie treat for you love pooch.

Healthy Pumpkin Dog Treats

Ingredients 材料

400g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)
3 Tbsp Organic Flaxseeds 有机亚麻籽
500g Tapioca Flour 木薯粉
250g Potato Flour 马铃薯粉
1 Tsp Baking Soda 小苏打粉
3 Eggs 鸡蛋
150ml Cold Water 冷水

Directions 做法

Preheat oven to 175C degrees.

Combine sifted tapioca flour, potato flour, baking soda and flaxseeds into a mixing bowl. Set aside.

In another bowl, combine eggs and pumpkin puree together until incorporated. Then transfer into the flour mixture and stir to combine. Gradually add water (as needed) and use hands to knead the dough together.

Place dough between 2 plastic sheets and roll into 3-4mm thick sheet. Remove the top layer of the plastic sheet and flip dough onto the tabletop sprinkled with potato flour then remove the plastic sheet.

Use cookie cutter to cut dough to desired shapes. Place cookies on baking pan lined with slightly greased parchment paper. 

Bake for 22-25 mins until the top has browned and dried out completely. Allow cookies to cool on wire rack completely before storing in air tight container.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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