Tuesday, May 15, 2012

Cooking Salmon and Sweet Potato Treats - SeniorPooch-Style

This is the first, I hope of many, cooking show-style videos from SeniorPooch.com.  

If you've had old dogs (and even many younger dogs), you know that sometimes they're going to eat pretty much anything that smells and tastes good, even if it doesn't agree with them. Now your mileage may vary, but given the all natural ingredients your chances are this is going to be a big hit with your pooch, so without further adieu I give you, Salmon and Sweet Potato Treats for Dogs:  


I'd like to thank, Jodi (Mama of Kolchak Puggle whose home on the web is www.KolchakPuggle.com) for putting together such an awesome homemade recipe. I can confirm without a doubt that it's foolproof, because try as I might, even I couldn't mess this one up.  Give it a try. You won't be sorry.

Here's the recipe:

2 cups canned salmon or cooked, deboned fresh salmon
2 cups mashed sweet potato (dry mashed with no added water/milk)
1 1/2 cups garbanzo bean flour (or all purpose flour, if your dog is grain tolerant)
1/2 tsp. baking powder
1/4 cup chopped fresh parsley
1 egg or 1 tbsp. flax meal, mixed with 3 tbsp. water (let sit for 10 min before using)

Preheat oven to 350F.

Open canned salmon and drain. (If you're totally fancy, you'll open them ahead of time and use the salmon juice to boil the sweet potato in.) Use a fork to finely mash the fish and break up any chunks of bone. In a large bowl, stir together salmon & sweet potato. Add egg (or flax meal mix), parsley and baking powder, stirring well. Sift in garbanzo bean flour, a little at a time, stirring frequently.

The dough should be like drop cookies,  firm enough to handle and not very sticky, but too flimsy to roll out. Use your hands to roll dough into ball1/4 - 1/2" balls. Arrange them on a cookie sheet and press them down with your thumb. Since they do not spread, you can place them fairly close together. Bake for 25 - 30 minutes until the bottoms are golden brown.

If you desire a crunchy cookie, flip the cookies and return them to the oven for an additional 15 minutes. Turn oven off and allow the cookies to stay in the oven until completely cooled.

Cookies should be stored in the fridge.