From the Murray Mail archive: first published in the club's newsletter, issue 50 (May 2023), and dated here to when it first appeared.
Sardines, pumpkin and peanut butter, bound with oat flour and baked into balls.
Ingredients
- 250g mashed pumpkin
- 2 tablespoon (30 g) peanut butter
- 1 large egg
- 1 can of sardines
- (drained, 98 g keep the juice)
- 3 ½ cup (350g) rolled oats
Method
- 1. Preheat the oven to 175c
- 2. Place rolled oats in a food processor fitted with the metal blade and grind into a flour. Transfer oat flour into a large bowl.
- 3. Drain the sardines and add them to the empty food processor, add pumpkin, peanut butter, and egg, process until well-mixed.
- 4. Add 3 cups of oat flour to the wet ingredients mixture, one cup at a time and process each time until the flour is incorporated.
- 5. If the dough is still wet, sprinkle a little bit more of the reserved oat flour and process until the dough resembles pie dough.
- 6. Scrape the dough out onto an oat-floured board, shape into a ball and roll it out to about ¼" thick. Use the rest of the oat flour for rolling as needed to keep the dough from sticking to the board and your rolling pin.
- 6. Cut with a biscuit cutter if desired, roll into balls slightly smaller than a golf ball or simply cut into squares with a knife. Place the treats on a baking sheet about ½" apart, and bake for 35 minutes. Flipping the treats over and rotating the baking pan about halfway through so they brown evenly.
Club note: use a peanut butter without xylitol, a sweetener that is poisonous to dogs.
From the Murray Mail, issue 50 (May 2023). From Shane's Home Made Doggie Treats. Members can read the original issue.
