Tasty Tuesday: Quinoa Crisps with Rosemary Salmon Dog Treat Recipe

 

In a medium bowl, stir together salmon paste, quinoa and rosemary. Add quinoa flour, as needed, to create a loose, non-sticky dough. (Exactly how much flour you need will depend on how much water you used in the salmon paste.)

Knead together into a loose, non-sticky dough. (If it is still sticky, add quinoa flour until you can work with it.) Place the dough between two layers of parchment paper and roll out to ~1/8 thick. Remove the top layer of parchment. Use a knife or pizza cutter to carefully trim the dough into crackers.

Oven Method: 
Place crackers and the parchment onto baking sheet. Bake at 200F for 3 hours, then flip. Return to the oven and bake for another 2 – 4 hours or until crisp all the way through.

Dehydrator method:
Place crackers on the dehydrator trays. Dehydrate for 6 – 8 hours or until crisp all the way through.

Store in a airtight container, away from moisture. If you’ve dried them all the way through they should have a shelf life of 3 – 4 weeks, but I doubt they’ll last that long.

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