Prepare the dough: Dive into the world of baking by placing the base ingredients – natural yogurt, eggs, and strawberries – into a mixing bowl. Transform this mixture into a smooth, creamy puree using a hand blender, ensuring no large chunks remain.

Add dry ingredients: Now comes the crispy fun: Gradually sprinkle in puffed quinoa, buckwheat flakes, and buckwheat flour into the puree while continuously stirring. Ensure everything is evenly distributed and be patient to avoid lumps. The dough should have a spreadable consistency at the end. If it’s too thin, simply add a little more buckwheat flour until you’ve achieved the perfect mixture.

Baking: The baking mat should be clean and ready to go. Fill the wells with a teaspoon evenly with dough. Slide the filled mat into the preheated oven (350°F/175°C) and bake the cookies for about 30-50 minutes, depending on the size of the baking mat. After 25 minutes, you should check the cookies to ensure they are not burning. If they stick to the mat, reduce the temperature slightly and extend the baking time by 10-15 minutes. This will make everything nice and crispy and easy to remove.

Drying process: After baking, the cookies should cool and then be removed from the mat. Set the oven to 70°C (160°F) and place the cookies back in the oven for another 2-4 hours to dry. A small trick: Wedge a wooden spoon in the oven door so that excess moisture can escape. This gives the cookies a crispy crust and keeps them fresh longer. Your deliciously scented, crispy strawberry-quinoa dog cookies are ready! Your dog will love it!