Easter is a time filled with chocolate, Easter egg hunts and celebration. Unfortunately, we can’t share our Easter eggs with our dogs but here are some dog-friendly, Easter themed recipes so they don’t miss out on all the fun.
Carob Mini Easter Eggs (makes 24)
You will need:
- Mini Easter egg mould (can be purchased from Amazon or Lakeland)
- 300g carob drops
Method:
First melt the carob drops in a bowl over a very low heat. Then choose a saucepan and a mixing bowl. The saucepan needs to have a diameter that is slightly smaller than the mixing bowl. Fill a third of the saucepan with water and sit the bowl on top of the saucepan and heat the water. Then put the carob drops into the mixing bowl.
Once the water is boiling, turn off the heat and allow the carob to melt. Then stir until it is ready to be poured into the moulds. Once the moulds have been filled, tap the mould on the worktop to ensure they are level and place in the fridge until set. You can then stick two egg halves together using peanut butter or cream cheese.
Chicken Liver and Green Bean Easter Egg Treats
You will need:
- 350g Oat flour
- 225g Chicken livers
- Small tin green beans
- 1 Egg
Method:
Preheat the oven to 160 C (gas mark 3). Grease a baking tray and line it with greaseproof paper. Then blend together the chicken liver and green beans. Next put the flour in a mixing bowl, beat the egg but set a little aside for glazing and then add in the liver and bean mixture; this should make a dough.
Once the dough is ready, roll it out on a floured surface until it is 1cm thick and cut out using a cookie cutter of your choice. Finally, glaze each one with the remaining beaten egg and bake in the middle of the oven for 30 minutes. Then remove and allow to cool.
Parsley and carrot biscuits (makes 36)
You will need:
- 1 bunch curly parsley
- 1 carrot, finely grated
- 60g grated mozzarella
- 2 tablespoons vegetable oil
- 320g wholemeal flour
- 2 tablespoons unprocessed bran flakes, crushed
- 2 teaspoons baking powder
- 270ml water
Method:
Preheat the oven to 180 C (gas mark 4) and lightly grease 2 baking sheets. Then mix the parsley, carrots, cheese and oil in a small mixing bowl and in another mixing bowl stir together the flour, bran and baking powder. Next, combine both mixtures and gradually add the water until a moist dough is formed.
After that, knead the dough for one minute and roll out on a floured surface until 1cm thick. You can then cut out using a cookie cutter and bake in the oven for 20-30 minutes. Once cooked, remove from the oven and allow to cool.
Fruity Easter Egg Treats
You will need:
- Plain yoghurt
- 1 banana
- ½ punnet raspberries
- ½ punnet strawberries
- Mini Easter Egg mould
Method:
Blend the fruit in a mixer until it is smooth. Then pour into the egg mould until half full. Freeze for 30 minutes to an hour until completely frozen and pour plain yoghurt onto the frozen mixture until full. Finally, freeze for another 2 hours until ready to serve.
