Add salmon and use hand mixer with dough hooks or use a spoon to break up and combine salmon with egg mixture.
Add in oat flour, oats, brewer’s yeast, and catnip.
Continue mixing to combine. Drizzle in reserved salmon liquid ¼ - 1/3 cup until mixture forms stiff dough.
Scoop ½ teaspoon portions, push together dough to form small balls.
Press down on each with tines of fork.
Bake for 10-13 minutes. Will be dry on top, but still slightly soft on the bottom. Allow to cool completely on baking sheet.
Store in air-tight container in refrigerator for a week or freeze for 6 months.
Notes
*Notes: For brewer’s yeast, check the natural foods or protein powder section of grocery. Most pet stores carry dried catnip. You can make oat flour in a blender or food processor.*
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