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| Salmon Snaps - RECIPES - THE DEN - Canine Corner | ||||||||||||
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Robi Pack Leader 
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1 can salmon with juice (8 oz.) ½ cup chopped fresh parsley (or 1 tsp dried) 1 tsp dill weed 3 eggs -- shells included ½ cup sesame seeds ground up in coffee grinder ½ cup flax seeds ground up in coffee grinder 2 (or more) cups whole wheat flour -- (2 to 3) Directions: Preheat oven to 375°F (190° C). Put all ingredients into a food processor and mix very well. NOTE: Pour flour through the opening while the processor is on. Use enough flour to make the dough about the consistency of a pie crust (it will roll into a ball - once it does, it's ready to remove.) Place on a floured surface and knead more flour into dough until it is easily rolled out. Roll out to about ¼" thick. Cut into shapes with a cookie cutter. Poke each cookie with a fork once or twice, so that cookies will not puff up. Bake on cookie sheets that have a nonstick spray coating. Bake for 20 min. Turn and rotate cookie sheets, then bake about 10 more minutes.
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| Canine Corner > THE DEN > FOOD and TREATS > RECIPES > Salmon Snaps | |
