Heat oven to 350. pulse 10 oz. canned salmon, undrained, in a food processor and chip as finely as possible.
In a stand mixer, combine salmon, 1 beaten egg and 2 cups whole wheat flour until dough forms. If dough is too dry, add up to 1/3 cup water. If dough is too wet or sticky,m add a bit more flour. Dough should be tacky but not sticky.
Roll out dough on a floured surface until about 1/4 inch thick. Use a 1/2-inch cookie cutter in the shape of your choice to create your treats.
place treats on a parchment-lined baking sheet and bake at 350 for about 20 minutes. When they're slightly browned and crunchy, they are done.
allow to cool before serving.
store in an airtight container for up to 2 weeks.
makes 80 to 100 treats.
In a stand mixer, combine salmon, 1 beaten egg and 2 cups whole wheat flour until dough forms. If dough is too dry, add up to 1/3 cup water. If dough is too wet or sticky,m add a bit more flour. Dough should be tacky but not sticky.
Roll out dough on a floured surface until about 1/4 inch thick. Use a 1/2-inch cookie cutter in the shape of your choice to create your treats.
place treats on a parchment-lined baking sheet and bake at 350 for about 20 minutes. When they're slightly browned and crunchy, they are done.
allow to cool before serving.
store in an airtight container for up to 2 weeks.
makes 80 to 100 treats.



