Tuesday, February 26, 2013

Recipe Corner: Green Monster Dog Cookies

Editor’s note: This recipe comes to us via the wonderful Jodi at Kol’s Notes, “One dog's blog about good food, good friends and the good life!” As always, thanks for your contributions, Jodi!

When you’ve got a dog that is a hot mess, you’ve got to get creative.

Take my Felix, for example. When we brought him home, he was all over the place: allergies, food intolerances, the itches and a butt like a stoplight, if you know what I mean.

I knew right off the bat that the regular crappy treats you get at the grocery store just weren’t going to do it for my new best buddy. This is something that seems to be happening more and more: whether your dog can’t eat store bought treats due to allergies or bladder stones or kidney and liver problems; tons of people have started making treats at home to keep spoiling their furry kids in style.

Felix has some crazy allergies, so we are always experimenting with alternative flours. A new favourite of ours is green pea flour. Adorable colour aside, this legume based flour is pretty good for you and your dogs. High in protein and fiber, green pea flour is gluten free, grain-allergy friendly and good to use in baked good for dogs with bladder stone’s like Love on a Leash’s own Finnigan. As an added bonus, these Green Monster Dog Cookies are SUPER easy to make.

Green Monster Dog Cookies

2 ¼ cups Green Pea Flour
2 cups Frozen Peas, defrosted
1 ½ cups ground chicken
1 egg
Preheat oven to 350F and line a baking sheet with parchment paper.

Over medium heat, sauté ground chicken until cooked, but not brown. In a food processor or blender, mix together defrosted peas, chicken and egg.

Stir green pea flour and parsley into the pea mixture. It should be thick, but not stiff. Pour mixture onto baking sheet and spread into a thin (1/4") layer. Bake for 30 minutes, then remove from the oven. Score treats into bite sizes pieces with a knife. Return to oven and bake for another 30 minutes.

For a soft treat, remove from oven and allow cookies to cool.

For a crunchy treat, flip cookies, reduce heat to 200F and bake for another 2 - 4 hours.

Store in refrigerator.

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