Things You'll Need
- Food processor
- 1 can salmon with juice (8 oz.)
- 1/2 cup chopped fresh parsley (or 1 tsp. dried)
- 1 tsp. dill weed
- 3 eggs--shells included
- 1/2 cup sesame seeds ground up in coffee grinder
- 1/2 cup flax seeds ground up in coffee grinder
- 1 1/4 cup oat flour, plus extra for rolling out the dough
- 1 tbsp. xantham gum
- Rolling pin
- Cookie cutter
- Non-stick cooking spray
- Baking sheet
Instructions
Preheat your oven to 375 F.
Add the salmon, parsley, dill weed, eggs with shells, sesame seeds, flax seeds, oat flour and xantham gum to your food processor.
Turn the food processor on and pulse the ingredients until they are thoroughly combined.
Remove the dough from the food processor and place it on a flat surface. Sprinkle the surface and the dough with extra oat flour.
Roll out the dough to 1/4-inch thickness using a rolling pin.
Use a cookie cutter of your desired shape (bone-shaped is cute), and cut out as many biscuits as you can. Place those biscuits on a cookie sheet that has been sprayed with non-stick cooking spray.
Gather the scraps of dough left from cutting out biscuits, and form it into a new ball. Roll this ball out with your rolling pin and repeat Steps 4 and 5 until you run out of dough.
Place the greased cookie sheet (or sheets, depending on how many dog biscuits you made) into the oven. Bake for 20 minutes, flipping the dog biscuits over after 10 minutes.
Cool the dog biscuits to room temperature and store in an airtight, sealed container.