Who says sensitive dogs have to miss out on treats? With these hypoallergenic snacks, you can put a smile on even the most sensitive four-legged friend’s face. This recipe combines beetroot, kangaroo meat and coconut oil. Kangaroo is a lean meat and can be a good choice as a novel protein source if your dog has problems with food intolerances or food allergies.

This recipe is a real find, especially for dogs with allergies: it contains no fillers or preservatives. These homemade dog biscuits are perfect as a special treat for dogs who need to be particularly careful about their diet. The treats are easy to make with a baking mat, so you can safely treat your furry friend to something special anytime, whether at home or on the go.

This baking mat recipe is one of our top recipes, developed by our veterinary team and approved as delicious by our four-legged taste testers. Treat your dog to homemade hypoallergenic snacks and show them that treats can be delicious, hypoallergenic and well tolerated!

For dogs with allergies, the ingredient list is especially important. Our hypoallergenic recipe contains only carefully selected, well-tolerated ingredients: easily digestible kangaroo meat and vitamin-rich beetroot. Both provide valuable nutrients and add a colourful touch of variety, making this recipe ideal for anyone who wants to play it safe when choosing treats. Coconut oil, coconut flour and psyllium husk give the biscuits the right texture.

This amount of dough is enough for approximately two LuckyChef baking mats for small treats (hearts/half-spheres, doughnuts or small bones) or one LuckyChef baking mat for large treats (bones).

• 200 g beetroot (cooked)
• 150 g kangaroo meat
• 30 g coconut oil
• 40 g coconut flour (more if needed)
• Water as needed (approx. 300–400 ml)
• 0.5 tsp ground psyllium husk

You can find high-quality baking mats in three different colours and a variety of shapes in the LuckyChef Shop. Choose your favourite designs and effortlessly bake treats that are real eye-catchers.

Calories & nutritional values per 100 g: 91 kcal; 40.14 g water, 5.09 g ash, 32.98 g protein, 28.13 g fat, 17.28 g fibre

Easy to make and delicious! We’ll show you step by step how to prepare these hypoallergenic dog biscuits. Prepare the dough, spread it into the baking mat and bake. These little biscuits are perfect as an occasional reward or as a training treat for your dog.

1. Prepare the meat: Cut the kangaroo meat into small pieces.
2. Cook the kangaroo meat: Place the kangaroo meat in a saucepan, cover with water and simmer for 20 minutes.
3. Preheat the oven: Preheat the oven to 175°C (fan-assisted).
4. Prepare the beetroot: Cut the beetroot into small cubes.
5. Drain the water: Drain the water from the saucepan, preferably into a container. You can use it later.
6. Add the coconut oil and beetroot: Add the coconut oil and beetroot to the kangaroo meat in the saucepan.
7. Blend: Use a hand blender to blend the beetroot, kangaroo meat and coconut oil into a smooth purée.
8. Add the coconut flour and psyllium husk: Stir in the coconut flour and psyllium husk until evenly combined. If the dough is too dry, add a little water, such as the cooking water from the meat. If it is too runny, add a little more coconut flour.
9. Spread the dough into the baking mat: Distribute the dough evenly across the baking mats and smooth the surface. Bake in a fan-assisted oven at 175°C for 25 minutes. Once baked, remove the biscuits from the mats and place them on a baking tray.
10. Leave to cool: Even if your dog is impatiently jumping up at you, let the biscuits cool completely before serving.

Want your biscuits to last as long as possible? After baking, remove the biscuits from the baking mats and spread them out on a baking tray lined with baking paper. Place the tray in a fan-assisted oven at 50–60°C for around two hours, leaving the oven door slightly open. You can simply wedge a wooden spoon into the oven door to keep it ajar.

Drying time may vary depending on your oven and baking mat. Check from time to time whether your homemade treats have reached your desired consistency. Adjust the time and temperature if necessary.

Slightly softer treats are often better for training. They are easy to break into pieces of any size. If you don’t dry the homemade dog biscuits after baking, they will stay soft and easy to break into smaller pieces.

Treats that have not been dried completely will not keep as long. Use them soon or freeze them to extend their shelf life.

Don’t have a baking mat yet? You’ll find high-quality baking mats in three beautiful colours and a variety of shapes in our shop. Homemade dog biscuits contain no preservatives, so it’s especially important to store them correctly:

• In the fridge: store in an airtight container
• Freeze in portions: they will keep for several months

Here you can find out everything you need to know about keeping your biscuits fresh for as long as possible.

Guilt-free snacking: These hypoallergenic beetroot and kangaroo dog biscuits are a real find for dogs with food allergies! Have you tried the recipe yet? Share your experience and post your best biscuit-making moments! Tag us with #luckychef