Monday, 8 August 2016

{RECIPE} "Stinky Pinky" Salmon Training Treats


This week's recipe is about as simple (and smelly!) as they get. With just two core ingredients plus optional extras,  these are very easy to make and a good option to experiment with if your dog has a sensitive tummy. Cutting tiny treats used to be an absolute pain to the point of being prohibitive until I discovered the secret superpower of my little fondant/cookie plunger cutters. Now I can quickly and easily make A LOT of tiny biscuits, and the small circle shape holds up well even in pockets or my running wristlet.  Using a nice solid biscuit dough helps, and preferable something smelly and delicious, of course!  Stinky treats are always high-value around here!  Being pink, I couldn't help making a few big (stink-iliciously smelly) love hearts as well.


"Stinky Pinky" Salmon Treats

1 large (210g) tin of water-packed salmon, undrained
Approximately 2/3 cup rice flour
4 tbsp ground flax (optional)
2 tbsp dried parsley (optional)
Beetroot powder/juice or red food colouring (optional to amp up the pinkness) 

Preheat over to 180C. Mix all ingredients together until very well combined (a food processor works very well), incrementally adding the flour until the dough has a nice workable play-dough like consistency. Flour quantity will depending on the salmon and your add-ins, so work incrementally. If it isn't firm enough, add a touch more flour. If your mixture is looking a bit dry, you can add a little bit of additional water/stock to adjust. Roll, cut, place on a prepared baking tray, and bake for approximately 10 minutes (less if you're baking small circles).  Cooking time will vary with size and thickness, so keep an eye on the oven.  Cool before storage and serving.



Tips and Tricks:
  • Made as two-ingredient treats, these will be a very pale colour.  Adding a little unseasoned beetroot juice will pump up the pink (natural/artificial food colouring works too) or you can simply bake as-is. Tuna is an easy substitute in lieu of salmon if you prefer.
  • Rice flour is a great option for making a smooth rolling dough.
  • These treats can be frozen for longer storage. 

Hungry for more tasty treats?  See all of our recipes here. Remember, treats are for spoiling your pup in moderation. Some dogs have special dietary requirements and/or food allergies/intolerances. If you are ever in doubt or have questions about your dog's diet and health, have a chat with your vet.


1 comment:

  1. Great reader question via email on how to get a crunchy little circle treat, so I thought I'd share my reply here too. :) Here it is:

    I usually aim for a rolled thickness of around 1/2 to 3/4 cm depending on the dough. Any thicker than that and it might be to thick for your plungers to work freely. The thinner the treat the quicker it bake and easier it is to dry for crunch.

    Baking time depends on the dough and temperature. Unless I'm trying really hard not to brown the edges or have an extra sensitive dough, I bake most treats at 180C so tiny treats would usually be done in around 8 minutes, give or take. You can press to check for firmness or watch for the edged to start to brown.

    Since most healthy homemade dog treats don't have much fat or sugar, which give our human cookies snap once cooked and cooked, removing moisture is the way to make treats crunchier, much like a cracker. I like to bake normally and then dry. To do this, any baked treat can be left in the cooling oven for a crisper texture or, if you want to get things extra crunchy you can place the baked treats in the dehydrator (fresh from the oven or later) and dry them out. Totally optional, of course! For the small circle plunger treats, I usually find just leaving them to cool in the oven with the door ajar does the trick nicely since they have lots of surface and not much middle. You can do a quick snap-test anytime, and they will be their crispest after they are cooled to room temperature.

    ReplyDelete

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