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By December 1, 2016 0 Comments Read More →

Christmas Dog Treats

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Forthglade, the natural pet food company from Devon, have sent us this recipe for making turkey and cranberry treats for the pampered pooch in our lives – and why not? Christmas isn’t just for us humans.

  • 130 grams oat flour
  • 20 grams almond flour
  • 60 grams dried cranberries
  • 120 grams shredded turkey leftovers
  • 2 eggs
  1. Preheat oven to 160°c
  2. Whisk the eggs in a large bowl
  3. Add oat flour, almond flour, cranberries and turkey
  4. Kneed the dough and roll it out approx 3mm thick (if the dough is a bit sticky to handle add more flour)
  5. Cut with star shaped cookie cutter (A 7cm star cookie cutter makes approx 30 cookies)
  6. Place on parchment paper and bake for 30 minutes or until they are golden brown.

TIP: For a harder cookie, allow the treats to cool inside the oven completely before removing.

WARNING: Dried cranberries add a pop of fruity flavour to these festive treats but DO NOT substitute them with raisins. Grapes and raisins are not suitable for dogs as just a few can be dangerous, causing acute renal failure.


Devonian dog lovers Forthglade aim to make your relationship with your for-legged friend as nourishing as possible and this Christmas is no exception, with the launch of a new grain free 100% natural Christmas dinner for dogs.


Free from junk and fillers the doggie Turkey Christmas Dinner includes a minimum meat content of 75%, teamed with vitamin rich cranberries and parsnips, and are slow cooked to lock in goodness.  The complete recipes include omega-3, minerals, linseed oil, seaweed, prebiotics, chamomile, parsley, rosemary and nettle, plus glucosamine and chondroitin which can promote healthy joints

Forthglade’s complete Turkey Christmas Dinner meals are £1.29 for 395g, served in a convenient tray for ease or £13.99 for a multipack of 12 trays. Available at

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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