With American turkey day right around the corner, we went back to find some of our favourite turkey dog treat recipes. It’s been so long since we made these turkey and kale dog cookies that I almost forgot about them, but looking back, they were so pretty and a lot of fun to make. These cookies make a fabulous hostess gift for any dog lover. Just pop them in a cellophane bag, tie it with some festive raffia and away you go! – Jodi
Have you ever had kale?
It was on sale at the market garden this weekend. Kale is a favourite at Casa de Kolchak. Mama loves to make kale chips (a tasty treat for pups AND their people), she often hides kale in sauces so the Daddy doesn’t even know it’s there and this weekend, she decided it was high time that she made a dog treat that featured nutritious, delicious kale.
Kale is legit good for you – and for your humans too.
A member of the brassica family (which features other tasty snacks like broccoli and brussels sprouts), this dark leafy vegetable is rich in vitamin c, vitamin k, and beta carotene, plus a whole bunch of cancer fighting phytonutrients. It’s low calorie, has a ton of fiber and it can help regulate liver enzymes that assist in the clearing of toxins.
Plus it’s totally tasty.
We’re not a fan of raw kale, but we love it cooked and the Mama knew we’d be all over tasty treats made with kale alongside some yummy meat. Mama chose turkey because A: it was also on sale and B: she thought it would look really pretty in a fun checkerboard pattern. The grain free homemade dog treats might look really fancy, but they’re actually easy as woof (Plus, we have an easy shortcut for anyone who isn’t a lousy show off like the Mama)
The Stuff (aka Ingredients)
- 2 c. ground turkey breast, lightly browned
- 2 eggs
- 2 heaping tablespoons coconut oil
- 1 c. tapioca flour
- 3/4 c. garbanzo bean flour
- 1 tsp. baking powder
- 3/4 c. kale powder (You can buy kale powder, but it's cheaper to make it yourself)
- 1 egg white, for egg wash
- + water, as needed
- +plastic wrap
How We Do It (Instructions)
Preheat oven to 325F and link baking trays with parchment paper or silicone mats.
In a blender or food processor, puree 2 cups of cooked ground turkey with the coconut oil and 2 eggs to make a thick, smooth paste. (I added 2 tablespoons of water to mine to make it blend nicely, you may need more or less depending on the moisture of your turkey.) You want it thin enough to stir, but thick enough that if you pull out the spoon, the paste doesn't drip off.
Stir in baking powder, tapioca flour and garbanzo bean flour. Working only until the flour is fully combined. Dough should be fairly soft, but non-sticky.
Divide dough into two even balls. Set aside 1 piece. Add kale powder to the other ball, kneading until fully incorporated and dough is an even green colour. (You may need to add a little water to keep the dough from seizing up. (The best way to do that is to rinse your hands under cool water and then work the water on your hands into the dough.)
Roll out the green dough to 1/4" thick. (I used rolling pin guides to ensure even rolling.) Slice dough into 1/2" wide strips, all the same length. Repeat until all the dough is rolled & sliced.
Repeat the rolling and slicing with the white dough.
Brush each strip with egg white. On a sheet of plastic wrap stack the dough strips 3 wide & 3 high, alternating colours. Wrap tightly with plastic wrap and chill dough in the fridge at least 2 hours or overnight.
Add kale powder to the dough, kneading until fully incorporated and dough is an even green colour. (You may need to add a little water to keep the dough from seizing up. (The best way to do that is to rinse your hands under cool water and then work the water on your hands into the dough.)
Roll dough into a long cylinder, about 2" wide. Wrap tightly with plastic wrap and chill dough in the fridge at least 2 hours or overnight.
Remove dough from the fridge. Using a sharp knife, slice of 3/16" - 1/4" pieces of dough. Arrange on the parchment or silicone lined baking sheets. Bake for 20 minutes (or until bottoms are lightly golden). Flip cookies and bake an additional 10 -15 minutes.
Store cookies in an airtight container in the fridge for up to a week or freeze for up to three months and defrost as needed. If desired, these cookies can be dehydrated in the oven or dehydrator for a longer shelf life.
Bone Appetit! What do you say? Do the pups or peeps eat Kale at your house?
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