Recipe for Salmon Dog Treats

with Coconut Flour & Turmeric

These salmon dog treats are soft and delicious, with lots of nutrients good for dogs, such as Omega-3 fatty acids, high quality animal protein, and antioxidants. My dog loves anything that tastes "fishy" and follows me everywhere with the "can't-I-have-more" look whenever I make these treats for her.

The recipe for these gluten free dog treats uses salmon, which is very rich in vitamins B12, B3, B6, and D. It is also loaded with Omega-3 fatty acids, protein, as well as selenium.

As you know, Omega-3 FAs are very beneficial for dogs since they have anti-inflammatory and antioxidant properties, and are essential for the health of a dog's skin and hair coat. Omega-3s also enhance joint health. Dogs with joint problems such as osteoarthritis can benefit from Omega-3s.

In addition, foods rich in Omega-3s are good for the eyes - they protect the eyes from developing macular degeneration and chronic dry eye.

Further, Omega-3s is believed to have anti-cancer properties because they are anti-inflammatory.

But, wait a minute... What about the safety of salmon or other fish for dogs? Aren't they all loaded with toxins such as mercury? If you are concerned about this, please see this page for more information.

Recipe: Salmon Dog Treats

Ingredients:

  • 1 can salmon (6.5 oz)
  • 2 cups coconut flour
  • 2 1/4 cups water
  • 1 egg
  • 2.5 tablespoon olive oil
  • 2 tablespoon chia seeds
  • 1/2 teaspoon turmeric
  • 1/2 clove garlic, finely chopped
  • 1 sheet seaweed, shredded (optional)

Instructions:

Salmon Dog Treats with Coconut Flour
  1. Preheat oven to 350°F (180°C) and spray a baking sheet with non-stick cooking spray.
  2. Soak the chia seeds in 1/4 cup of water for about 10 minutes, until they become gel-like.
  3. Combine all the ingredients (except the seaweed) in a mixer.
  4. Gently fold in the seaweed.
  5. Transfer the mixture to the baking sheet, and pat down so the dough has a flat surface.
  6. Gently score the dough into small squares with a sharp knife.
  7. Bake for 25-30 minutes.
  8. Let the cake cool completely before removing from the baking sheet using a spatula.

GR with a rolling pin

Fido's Tips

  • The dough tends to be difficult to handle because coconut flour is non-gluten. The finished cake is crumbly and breaks easily as well, so handle with care.
  • Since this cake contains fish and is moist and soft, be sure to store in an airtight container in the refrigerator (will last for about 1 week).

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