SARDINE OATCAKES
Did you know?
Sardines are full of omega-3 fatty acids and Coenzyme Q10 plus they are an excellent source of vitamin B12 and D. Vitamin D plays an essential role in bone health since it helps to increase the absorption of calcium. Sardines are also a very good source of phosphorus, a mineral that is important to strengthening the bone matrix. The fatty acids in Sardines have many health benefits, like cancer prevention, reducing inflammation, and keeping the immune system strong, while CoQ10 supports a healthy heart and circulation.
SIMPLE SARDINE OATCAKES
2 tins of sardines in oil (2 x 125 grams or 2 x 4.375 ounces) – see Dietary Note
1 small clove of garlic – pressed (you can use 1/2 tsp. garlic powder)
1/2 cup wholemeal flour
3 cups oats
1 tbsp. fresh parsley – chopped (you can use 1 tsp. dried parsley)
1/3 cup water
Preheat oven to 190° C (375° F) and line a cookie tray with parchment paper.
In a large bowl, add the two tins of sardines and mash thoroughly.
Add pressed/crushed garlic.
Add the oats and wholemeal flour.
The mixture is stubborn at coming together, you will probably need to use your hands to make it happen (I’m sure you could use your stand mixer with dough hook attachment for this process).
Form into a dough ball and turn out on to flour dusted work surface.
Roll out to about 1/4 – 1/2 inch thickness and using a cookie cutter or a sharp knife, cut out shapes and place cut outs on cookie tray.
It will be easier if you wet your hands to repeat the process of form, roll, cut and place until all dough is used (wet hands help as the dough dries out quickly).
Bake for approximately 25 minutes depending on your oven.
Remove cookie tray from oven, flip Sardine Oatcakes over and leave tray to sit for 5-10 minutes on your stove top.
Remove Sardine Oatcakes from cookie tray and place on a wire cooling rack to cool completely.
Yield is about 56 small to medium size, crumbly texture Sardine Oatcakes.
Storage, Refrigeration and Freezing instructions:
Store in zip lock bags or air tight containers in your refrigerator.
Allow to come to room temperature before feeding.
Home-baked dog treats contain no preservatives, so they can mold or spoil the same as home-baked people cookies/cakes do. Other variables, ingredients/moisture content of the treat and climate conditions will also determine the storage time.
Refrigeration will prolong the life of home-made dog treats.
Freeze for up to 4 months – Always allow treats to thaw completely before feeding.
Feed these Simple Sardine Oatcakes only as a ‘special’ treat – see Dietary Note
Treats should not make up more than 10% of your pet’s diet.
As with any treat, always provide fresh water after feeding.
Dietary Note: Sardines contain naturally occurring substances called purines. Purines break down into uric acid. If your pet’s body isn’t properly clearing uric acid levels, urinary-tract stones can form. It can also cause crystals to form in the joints and synovial fluid of the dogs, which can cause inflammation and pain.
If you have a pet who is on a low purine diet or is susceptible to purine-related (kidney, bladder, crystals) problems, you should be limit or avoid feeding purine-containing foods such as sardines.
Be sure to check the recipe for any known foods or ingredients your pet may be allergic to. If in doubt, always check with your Vet.
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