• mixing bowl

• mini loaf pan

• baking paper

• spatula

• 1 cup oat flour (you can DIY by putting the oat in the blender )

• 1 cup coconut flour

• 2 tsp Baking powder

• 1/2 tsp Baking soda

• 125ml of Pet milk

• 2 bananas

• Kōrure Pets MP Powder

• 1 egg

Topping:

• 350g greek yogurt

• Kōrure Pets King Caviar

• Preheat the oven to 180°C and line a mini loaf pan with baking paper.

• In a mixing bowl, mash the bananas.

• Add MP powder, coconut flour, Oat flour, baking soda, baking powder, egg and Pet milk into the mixing bowl, and mix it until everything is well combined. You can adjust the moisture by adding extra flour or pet milk.

• Pour the batter into the prepared pan and smooth the top.

• Bake for 25- 30 minutes or until a toothpick inserted in the centre comes out clean.

• Remove from the oven and let cool for 10 minutes before removing from the pan.

• Serve warm or at room temperature with greek yogurt and King caviar

For the rice “buns”:

• 2 cups cooked white/ brown rice

For the burger filling:

• 50g raw prawn, chopped

• 8-10 pieces of rehydrated salmon bites

• 1/2 cup oat flour

• 1 slice Swiss cheese, cut into 4 small slices

• 6 Spanish leaves

• 2 tomato slices

• A few drops of Kōrure Pets MP oil

For the Kumara chips:

• 1 Kumara

• Kōrure Pets Bone Broth Powder

• Preheat the oven to 200°C

• Slice kumara into strips, about 1/4 inch thick.

• Spread the kumara slices out in a single layer on baking paper or the oiled foil

• Bake for 20-25 minutes, or until they are golden brown and crispy.

• While the kumara chips is baking, divide the rice into four portions and use your hands to press each portion into a round shape. You can use a small bowl as a mould to help shape the rice.

• Heat a nonstick pan over medium heat and add a small amount of vegetable oil. Cook each rice “bun” for about 3-4 minutes on each side or until lightly browned and crispy. Set the rice “buns” aside.

• In a mixing bowl, combine the chopped prawn, rehydrated salmon bite and Oat flour. Mix well to combine. Add additional Oat flour if the mixture is not sticking to each other

• Form the mixture into two patties.

• Heat a skillet over medium-high heat and add the coconut oil. Cook the patties for 4-5 minutes on each side, or until fully cooked.

• To assemble the rice burger, place 3 spinach leaves on top of one rice “bun.” Add the tomato on top of the spinach leaves. then the Salmon patties with a few drops of MP oil and put the cheese on top of the patties. Finally, place another rice “bun” on top.

• For the Kumara chip, season with a scoop of bone broth powder, and Sever it on side with the burger

For the rice “buns”:

• Spaghetti 50g

Meatballs:

• 1 sweet potato

• few pet turkey bites,

• 1 cup cooked brown rice

• Coconut cooking to grease the pan

• Kōrure Pets Algae Oil

• Kōrure Pets MP Powder

Sauce:

• Tomato - chopped

• Thyme few

• Kōrure Pets Beef Bone Broth Power

• Cut the sweet potato into small pieces and boil until it is soft.

• In a large bowl, combine the boiled sweet potato, cooked brown rice, turkey bites, MP powder, and algae oil. Mix until well combined.

• Form the mixture into 1-inch meatballs and place them on a frying pan with some coconut oil. Pan-fry the meatballs over medium heat until they turn brown. Then place them on a serving plate.

• While the meatballs are cooking, bring a large pot of water to a boil. Add the spaghetti and cook until al dente, according to the package instructions.

• In the same frying pan where you cooked the meatballs, put the chopped tomato, bone broth powder, and thyme. Cook until the juice reduces into a sauce.

• Drain the spaghetti and add it to the sauce. Toss to coat the spaghetti in the sauce.

• Serve the meatballs and pasta side by side, either warm or cool.

• 2 eggs

• 1 cup of dog milk

• 2-3 tablespoons of Korure Pets Dog Honey

• Preheat the oven to 350°F (175°C).

• In a large mixing bowl, beat the eggs together.

• Add in the dog milk and mix until well combined.

• Pour the Dog Honey into a small oven-safe bowl.

• Gently pour the egg mixture on top of the dog honey to create two layers.

• Use some foil to seal the bowl.

• Place the bowl into a larger baking pan or roasting pan.

• Fill the larger pan with enough hot water to come halfway up the sides of the baking dish.

• Bake for 20-25 minutes or until the pudding is set but still jiggles slightly.

• Remove the baking dish from the water bath and let it cool down.

• Serve warm or chilled.

You can also add other flavours to the pudding, such as salmon bites or king caviar. Simply place them on top of the pudding after baking.