Monday, 2 July 2018

{RECIPE} Doggone Droolworthy Anchovy Bacon Dog Treats

Bacon? Anchovy? Oh my! These treats are so doggone droolworthy the boys were absolutely beside themselves with anticipation of taste testing duty. Check out the big string of Oli slobber in this pic:

It's a tough job being a blog dog, indeed!  Right now, we're in the midst of moving so apologies for the pre-scheduled posting and our spotty (hehe) presence on social media recently.  We look forward to life being more settled again soon, but things will likely be rather chaotic and semi-packed for a while. Don't worry - we have a stash of treats prep prepped not only for sharing here with you but also in real life with the boys to ease the moving process.

Doggone Droolworthy Anchovy Bacon Dog Treats

1/4 cup finely chopped pre-cooked bacon
3-4 anchovies
1 tbsp gelatin powder
1 tbsp ground flax or LSA
1 egg
1/2 cup low sodium stock (or equivalent substitute)
Approximately 1+1/4 cups of brown rice flour (or equivalent substitute)

Preheat oven to 180C. Finely chop the bacon and anchovies. I used a food processor to get things as fine as possible. A fine meal distributes the flavours and make the dough easier to work with and cut. Win win!  In a mixing bowl, combine the bacon and anchovy with gelatin (straight in, not bloomed), flax/LSA, and egg. Stir in stock.  Incrementally add flour, mixing into a cohesive workable dough.  The amount of flour required will vary depending on your individual ingredients and any optional add-ins or substitutions. Missed the mark? No worries! You can add a little bit of water, a small amount of olive oil, or additional flour to adjust consistency if/as needed.  Rest dough (optional, but recommended). Roll, cut into desired shapes, and place on a prepared baking pan (see notes below on stamping). Bake for approximately 10-15 minutes. Cooking time will vary with shape/size, so keep an eye on the oven. Cool before serving and storage.

Tips and Tricks:
  • Roll-and-cut treats with chunky bits like bacon won't be the prettiest looking shapes when cut, but you dogs won't mind (especially if it's bacon!).  It is best to stick with simple shaped cutters. The finer you chop the bacon, the smoother and easier to cut your dough will be. I processed mine into a very fine bacon meal in a food processor. This can be tricky if your bacon isn't dry.  If you are having trouble getting your bacon to process, adding some of your liquid ingredients can help to free things up and puree as a smoothie-style slurry instead. 
  • Resting dough is optional for most of our treats, but when working with gluten-free flours and low-fat doggy doughs I find even a brief rest ~30 minutes can help to ensure consistent hydration (absorbing liquid into dry ingredients) and improve general handling. I work with most doughs at room temperature since, unlike human cookies, there are no/few butters or other fats to chill for consistency.
  • Treats can be broken for smaller dogs, made bigger/smaller, or you can substitute simple balls for cut treats - just keep an eye on your cooking time - the smaller the cookie, the shorter the baking time.
  • Any baked treat can be left in the cooling oven for a slightly crisper texture or, if you want to get things extra crunchy without overbaking/burning, you can place the baked treats in the dehydrator (fresh from the oven or later) and dry them out.  These will be a little less like a homebaked cookie and a bit more like a crunchy biscuit.  Totally optional, of course!
  • Homemade doggy treats don't use preservatives like commercial treats so they have a much shorter shelf life.  The dryer the treat (such as dehydrating) the longer they will last, but I like to use fresh or freeze for longer storage.  Freezing is a great way to have a variety of treats on hand for mixing things up as well. Yummo! 

Hungry for more tasty treats?  See all of our recipes here. Remember, treats are for spoiling your pup in moderation. Some dogs have special dietary requirements and/or food allergies/intolerances. If you are ever in doubt, have a chat with your vet. 


  1. Do you rinse the anchovies first to get rid of some of the saltiness?

    1. For very small quantities of oil packed (or fresh if you're lucky!) anchovies blended through a larger recipe like this, I normally don't blot or soak, but you can definitely rinse and soak them if you'd like. I don't buy brine packed, but those would definitely need to be rinsed and soaked. You can also adjust to omit or add a touch of an alternative fishy flavour if you'd prefer to skip the anchovies all together. :) Hope that helps!


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