Cut-out-and-keep banana bites recipe

Makes approximately 50 2cm bites

100g buckwheat flour, plus a little more for dusting 100g rolled oats 70g smooth peanut butter

(Check jar label to ensure it doesn’t contain the sweetener xylitol which is toxic to dogs)

1 small, very ripe banana, mashed, about 90g 3 tbsp ground flax seeds 2 tbsp coconut oil

PREHEAT the oven to 180c, gas 4. Line a couple of baking sheets with parchment.

In a mixing bowl, stir together all of the ingredients until well combined, or pulse them in a food processor.

turn the dough out on to a lightly floured surface and roll out to about 5mm thick. Cut into shapes with a 2cm cookie cutter — or you could use a bone-shaped one.

Place the biscuits on the baking sheets. roll out the scraps and cut into shapes, until you’ve used up all the dough.

Bake for 20 minutes, then cool. When they are completely cold, store in an airtight container; they will keep for about a week.