1 1/4cupsoat flour (see notes to make your own)divided
5ouncesboneless skinless salmon (can or pouch)drained
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Break the salmon up with a fork or in a chopper or blender.
Combine 1 cup oat flour, salmon, egg and pumpkin puree in bowl. Use spoon or electric mixer to combine into a dough.
Place the dough onto the prepared baking sheet, sprinkle with some additional oat flour and pat down to about 1/4 inch thick. Dock (prick) all over with a fork. (will help release moisture while baking.)
Bake for 15 minutes.
Remove from oven and use pizza or pastry cutter to cut into small "bits" - mine were about 1 cm x 1 cm.
Spread the bits out and bake for another 15 - 20 minutes or until firm. Let cool completely. Transfer to air-tight container and store in refrigerator for 1-week or freeze for longer.
Oat Flour: You can easily make your own oat flour by grinding "Old Fashioned" rolled oats in a blender, chopper or food process
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