PETIGREE MAGAZINE ISSUE 4 - Page 29

F O O D HYPOALLERGENIC DOG TREAT Preheat the oven to 185C Ingredients 15 onz canned kidney beans (drain and puree the beans) ¾ cup chicken broth 2 eggs 2 tablespoons unsweetened apple sauce 1 cup spelt flour ½ cup flax seed (ground) 1 tablespoon baking powder 1 tablespoon cinnamon Directions Put all the ingredients into a mixing bowl adding the water last while mixing. Mix the ingredients until you have a nice stiff dough. If the mix is too wet add extra flour, if it is too dry add extra water. Flour your surface and roll out the dough until it is ¼ inch thick. Use a table spoon to spoon out the mixture and put them on a baking paper lined baking tray. To bake the cookies more thoroughly use a fork to prick holes in the middle of your biscuits. Place them in the oven and bake for 15 minutes. When done, switch of your oven and leave the biscuits in the oven for 3 hours or overnight to dry. Thes e biscuits can be kept in fridge for 2 weeks. : S P TI It is always fun to have a variety of cookie cutters available for all holidays. It makes you feel that you are giving your dog that extra special treat! To find out more about Mutt Madness and place an order visit our website or Facebook page. All recipes by Tel: 00971 (0)50 2817298 Email: mutt.madness@hotmail.com Facebook.com/MuttMadnessDubai www.muttmadnessdubai.com 29