As you may or may not know, Dilbert has an autoimmune disease called Thrombovascular Necrosis. It causes blood vessels and tissue in the tips of his ears to die, making him lose fur and get some quite nasty sores which are very difficult to get to heal. He had an operation to remove the tip of his right ear which seems to have (touch wood!) stopped things getting any worse that side, however his left ear has now gone the same way. I’m really keen for him to avoid another operation and having read about the anti-inflammatory benefits of turmeric, I was keen to find a way to get some into his diet. I tried Golden Paste for a while, which I bought rather than made myself, but I found I would forget to put it on his dinner (naughty mummy!) and would end up not using it up before it was past its best. I decided that if I was going to forget to give it to him, he was going to have to remind me himself. And what does he never forget to ask for? Treats, that’s what! So I decided to get a bit creative in the kitchen and make up a recipe. If I’m honest, the fact that they came out perfect first time was a total fluke. They have the texture of a flapjack or breakfast bar, and he loves them. Okay, he loves pretty much all treats, but these send him utterly wild! And the results with his ear were incredible. After a week his left ear had healed and hair had started to grow back, and that’s no exaggeration. I’ve a feeling I’ll be making these every few weeks for the foreseeable future.
If your dog is currently on any medication that has a blood-thinning action, please do not feed turmeric. If you’re unsure, consult your vet. For a small dog, feed no more than one square a day, two for a medium dog, and three to four for a large dog.
2 1/2 cups Rolled Oats
1 cup Chickpea / Gram Flour
1/8 cup Apple Cider Vinegar
2 tbsp Ground Flax Seed
2 tbsp Coconut Oil
2 tsp Turmeric
2 tsp Cinnamon
2 tsp Dried Parsley (optional)
1 cup + 6 tbsp Water
Preheat the oven to 180 degrees Celsius (350 F, Gas Mark 4)
Start by combining the ground flax with 6 tbsp of water in a large mixing bowl. Mix together with a fork. Wait a couple of minutes for this mixture to thicken slightly.
Add all of the dry ingredients, plus the coconut oil and the apple cider vinegar. Use the back of a wooden spoon to combine this mixture, the same way you would cream sugar with butter if you were making a cake.
Once combined, add 1 cup of water and give it a good mix together with a wooden spoon.
Grease a baking tray / sheet using a little more coconut oil. Tip all of the mixture out onto the tray and carefully smooth out until it’s spread to a thickness of roughly 1 cm.
Using a knife, score the flattened mixture into squares. I usually get around 40.
Pop the tray in the oven for 25 minutes. After this time, remove and use a flat implement like a fish slice to carefully remove the flapjacks from the tray. Break them into squares and leave to cool on a plate or wire rack.
Once cool, summon your dog (if they’ve not been drooling at the oven the whole time anyway…) and see what they think!
Store in an air-tight container for a maximum of a week. I suggest freezing half of the batch and defrosting once the first lot have been gobbled up!