INGREDIENTS:

• 2 tbsp Warm Water

• 1 dessert spoon of gelatin

• 5 chunks of mango

INSTRUCTIONS:

1. Dissolve gelatin in warm water.

2. Microwave the mango and puree it.

3. Add the two together, mix, and pour it into a shallow container.

4. Put it in the fridge until set. 

INGREDIENTS:

• Pink Dog Jelly (Scoop Dog)

INSTRUCTIONS:

Follow the Dog Jelly instructions.

INGREDIENTS:

• Mince from a raw dog food shop or a good quality canned dog food. 

INSTRUCTIONS:

1. Collect three small containers that are all the same size and smooth the raw meat into the containers. Make sure it's a thin layer.

2. Place into a freezer and use when it's hard. 

INGREDIENTS:

• 1/2 egg

• 1 tablespoon oil

• 1/4 cup mashed sweet potato

• 160g flour

• More flour for rolling

INSTRUCTIONS:

1. Add egg, oil, and mashed sweet potato to a medium mixing bowl and beat until smooth.

2. Fold in the gluten-free flour and knead until a dough forms.

3. Flour the counter or a large cutting board, and roll the dough out to about 6mm thick.

4. Bake for 20 minutes at 150˚C or until golden and crisp.  

INGREDIENTS:

• 2 cans of coconut cream, chilled

• Pet friendly goat milk powder

• Pet friendly milk chocolate

INSTRUCTIONS:

1. Take the chilled coconut cream out of the fridge and scoop out the thick cream. 

2. Fold in small crumbs of lamb liver, and place back into the fridge until needed. 

1. Put your raw meat into identical containers.

2. Press a small amount of meat into the base of the container and then place in the freezer.

3. Once chilled make your mango jelly, and then pour a thin layer of the jelly over the frozen meat layer.

4. Then place back into the freezer to chill.

5. Once set, add jelly in the same process.

6. Once Jelly are both set, get one of your shaped meat layers and place it on top.