make your own dog training biscuits

The ingredients:

* 2-3 eggs

* a can of tuna (in its own juice or olive oil)

* olive oil

* optional: potato flour or rice flour (but without is healthier, and there is really no need to bind the dough or anything)

* 1 large or 2 small cloves of garlic, very finely chopped (Look makes the smell stronger, but is above all a great insect and parasite repellent! Fleas, ticks, mosquitoes, worms, etc. do not like a garlic smell / taste.)

 

 

 

 

 

 

 

The preperation:

Drain the tuna, if in its own juice, first. If it's tuna in olive oil, you probably won't need extra olive oil.

Toss the tuna, eggs, garlic and extra olive oil in a bowl (or blender).

 

 

 

Mix the whole thing until you have an even, runny mush. If it's too thick, add a little more olive oil. If it is really too runny, add a spoonful of potato or rice flour.

 

 

 

Place a sheet of parchment paper on a baking tray and spread the dough on it.

 

 

 

Make sure that it is really only a thin layer, maximum half a centimeter. If you have too much, it is better to pour the surplus onto a second plate

 

Preheat the oven to 180°. Then slide the baking tray into the oven and let it bake for 20 minutes. The result is a light brown flat, elastic cake.

 

 

 

Tip: Don't let the cake bake too hard! The drier it gets, the more difficult it is to cut or shape, and the more it will crumble. If you find it too moist after cutting (the drier, the longer it will keep), you can always place the cut biscuits on the baking tray and let them dry a little more at a low baking temperature.

 

Cut the cake to your liking or fantasy. With me it's meant for training, so I cut into tiny cubes.

 

 

 

There you go, done!

 

Now, with a whole baking tray you obviously have a lot of cake, and we like to keep our dogs slim. The cookies will keep for a few days in the refrigerator, but it is easier to freeze a large portion. That way you only have to take the feeds out of the freezer fifteen minutes before you need them. You can make portions in advance and freeze them that way, with the disadvantage that they will stick together. After cutting, I choose to spread them on a plate and slide them into the freezer. After an hour they are well frozen, I throw them in a jar, back in the freezer, and then I only have to grab my portion from the jar later.