- 1 - 6 oz can of tuna packed in water (dolphin friendly is always nice too!)
- 2 cups garbanzo bean flour (or regular flour, f your dog is wheat tolerant)
- 1 cup sesame seeds
- 1 egg (or 1 tbsp. flax meal mixed with 3 tbsp. water and allowed to set)
- 1/4 c. dried parsley
1. In a food processor or blender, combine tuna, tuna water & egg, blending until smooth.
2. Realize that Mama forgot to buy sesame seeds at the grocery store. 2a. Watch as Mama whirls about in a panic trying to find the "emergency sesame seeds". 2b. Ponder what kind of maniac actually has something called "emergency" sesame seeds. 2c. Fear for your life as Mama realizes that she used the seeds to make crusted mahi mahi last week. 2d. Watch as the Mama uses tears and emotional blackmail to convince the Daddy he wants to run to the grocery store. 2e. Cringe as Mama realizes the jar was in her lunch bag, since she wanted seeds on her salad last Friday. 2f. Allow Mama to bribe you with a bison trachea never to tell the Daddy what she found. (Kol's Note: Step 2 through 2f is totally optional and frankly, I don't really recommend it.)
3. Stir in the sesame seeds, parsley and flour. Mix well. (Don't be afraid to get messy! Take Chances! Make Mistakes!)
4. Dust your counter with flour and turn out dough.
5. Roll out to 1/4" thick
6. Cut into cookies using a cookie cutter (or a pizza slicer or knife to get squares)
7. Place in dehydrator for 6 - 8 hours or until dried through and crisp enough to snap in half. There should be no moisture left in the center or the cookie.
Store in an airtight bag for up to two week, in the refrigerator for up to four weeks, but seriously? Don't expect these cookies to last that long!
To join in, follow your hosts, Kol’s Notes & Sugar the Golden Retriever, grab the badge from our sidebar and add your link to this week’s hop!