Recipe Friday – Taco Treats For Dogs

These are a huge hit, make them tiny and feed them in moderation.  If you do not want to do a taco “shell”, you can always just make the filling.

Ingredients:

Taco Shell

• 1 1/4 cup all-purpose flour*
• 1/4 cup brown rice flour
• 1 tbsp ground flax
• 1 tsp vegetable oil
• chicken broth

*To make the shells gluten free, just use 1 1/2 cups of rice flour, or play around with the rice flour amount, until it is the consistency that you desire.

Filling

• 1/4 cup finely shredded cheese
• 1/8 cup carrots, chopped very small
• 2 tbsp parsley, chopped
• 1/2 cup lean ground beef, cooked, cooled and in small crumbles (if your dog cannot tolerate beef, you can use any other ground meat)
• 1 large egg

 

Directions:

1. Preheat oven to 350 F

2. Mix flour, brown rice flour, ground flax. Then mix in vegetable oil. Once you have incorporated the vegetable oil, slowly add chicken broth until the dough just begins to hold together.  Add chicken broth with a spoon, stir it, and then add more, spoon by spoon. Once you have added enough broth, knead dough until it becomes soft, 1-2 minutes. Shape dough into a disc, wrap with plastic wrap and place in the fridge for 30 minutes.

3. While the dough is chilling, make the filling.

4. Mix finely shredded cheese, carrots, parsley, and ground beef (or meat). Mix in the egg.

5. On a floured surface, roll out chilled dough, thinly. Cut out circular shapes.

6. Place a little filling on one side of the circle and flip the other side over.

7. Place tacos on a baking sheet that’s been lightly greased or lined with parchment paper. Lightly press down on the tacos, to help them stick together better.

8. You will bake for a total of 20 minutes. About 8 minutes into the baking process, flip the tacos over. If you see the tacos separating too much you may need to press them down at this point with a spatula.  Continue baking 12 minutes more or until ready.

9. Let the tacos cool before giving them to your pups. Once completely cooled, store them in the fridge. They should be good for 2-3 days, always check for mold before serving.