How about this?
Salmon Snacks
Yield: 120 treats
1 eight-ounce (225g) can of salmon or mackerel with juice and bones
4 tablespoons (55g) finely chopped fresh catnip, basil, oregano, parsley or wheatgrass
1 finely ground eggshell
3 whole eggs, beaten well
4 tablespoons (55g) unsalted ground pumpkin or sesame seeds
2 1/2 cups (562g) rice* flour
1. Preheat oven to 300 degrees F (150 degrees C)
2. Rinse eggshells and save the yolks and whites.
Let the shells dry on a cookie sheet in the oven overnight, or bake at 375 degrees F (190 degrees C) for ten minutes. Grind in a coffee grinder until finely ground.
3. Mix all ingredients together using your hands or a food processor until the dough is the right consistency for rolling.
4. Roll out the dough to about 1/4" to 1/2" (6 to 12mm) thick.
5. Use 1/2" by 1-inch cookie cutters to cut in fun shapes.
6. Bake cookies at 375 degrees F (190 degrees C) for twenty minutes; baking for five extra minutes will make the cookies crunchier.
* In place of rice flour, you can use amaranth ot quinoa flours. To make rice flour at home, pulverize short-grain rice using a coffee grinder. Grind the rice as finely as possible.
From Whole Health for Happy Cats by Sandy Arora



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