This recipe uses fresh herbs, which hopefully you`ll have growing in the garden. Dried herbs can also be used to replace one or all of the ingredients.
250g Buckwheat or Spelt Flour
Half a dessert spoon of softened coconut oil
If using fresh herbs, they need to be finely chopped before adding to the flour.
Parsley - fresh or dried, approximately 1 dessert spoon
Mint - fresh or dried, approximately 1 dessert spoon
Fennel - fresh or dried, approx. 1 dessert spoon
1 medium free-range egg- beaten
Half a small, grated apple
An optional quarter teaspoon of fennel seeds
50ml water
Baking tray
Rolling pin
A cookie cutter that is appropriate to your dog’s size.
Baking parchment to line the tray
How to:
Pre-heat your oven to 180c/ Fan 160c or Gas 4
Place the flour, seeds (if using), and finely chopped herbs into a large bowl and stir together. Add the softened coconut oil, beaten egg, and grated apple, and stir while slowly adding the water until the mixture forms a dough. Add a little more water if necessary. Knead for 2 minutes, then place the dough on a lightly floured surface.
Roll out to an even thickness, around a quarter of an inch thick. Then cut out with your chosen shaped cutter and put onto a baking tray, which is lined with baking parchment.
Place onto the middle shelf of a preheated oven and bake for around 20 minutes or until lightly golden. Lift out of the oven and leave to cool on a wire rack.
The treats must be completely cold before storing in an airtight container, or they will go mouldy. Use within 2 weeks, or alternatively, freeze and take out what you need each day. Frozen treats will need to be used within 4 months.
Caroline Hearn - Hedgerow Hounds