If you want to make your pooch some treats to celebrate the holidays,try this amazing recipe by Tanya Arnold.
Christmas Pudding
Makes two
Ingredients
1 cup (225g) raw beef mince
½ cup (80g) raw carrot, pulped
½ cup (95g) raw pumpkin, pulped
1 tablespoon coconut oil
2 teaspoons sunflower seeds, ground
2 teaspoons flaxseed, ground
Raspberries, blueberries and coconut
flour for decoration
Start mixing
In a bowl, combine all ingredients
- Allow to stand for 10 minutes
- Divide mixture in two. Press mixture into bowls or glassware that will give a pudding–like shape and refrigerate.
- To serve, remove mixture from mould
- Dust lightly with coconut flour and top with berries. Store in a refrigerator for up to three days or freeze for up to one month.
Warning: This snack is designed to be a special treat for your dog and not a replacement for meals or something that should be given daily. For further dietary advice, see your local veterinarian.
PETS recommends the supervision of all young children in the kitchen.
Tanya Arnold is the Pupcake Queen and author of the award-winning recipe book Pupcakes: Honour the Divine Dog. For more information, visit TanyaArnold.com
These recipes and more were published in PETS issue 62. Click here to subscribe to our magazine.
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