To follow Joy the Baker’s footsteps, chef Becky Hardin at The Cookie Rookie made some delicious tuna and catnip croutons that her kitty ate right up. Be warned, though, because you probably don’t want these on your salad!
Cats may be aloof, and total jerks at times, but Dill has my heart. He may not make as many appearances on this blog as his big sis Scout, but he is just as big a part of the family. Happy Birthday Dilly!
Homemade Salmon and Catnip Cat Treat Croutons
From The Cookie Rookie
Notes
These will store in your fridge for about a week. Since they contain egg and tuna, you shouldn't keep them longer than that. Store in an airtight container.
Ingredients
- 1 5 ounce bag or can tuna, drained
- 1 cup coconut flour (For a stickier, thicker consistency, you can use whole wheat flour or oat flour. Those flours might work better if you want to roll these into balls. If making the crouton shape, the coconut flour works just fine)
- 1 tablespoon extra light olive oil
- 1 tablespoon dried catnip
- 1 egg
- 1-2 tablespoons water (Add more water if you want the dough a bit stickier)
Directions
- Preheat oven to 350ºF and line a baking sheet with parchment paper. Set aside.
- Combine drained tuna, egg, coconut flour, water, olive oil, and catnip. Blend in a food processor until mixture is smooth and completely combined. The mixture is different than a normal dough. It's not very sticky and is a bit powdery.
- Pinch or roll pieces of the dough into "croutons" and place on baking sheet.
- Bake cookies for 12-15 minutes until they are dried on top and browned. It's OK for them to be slightly burned — you want them crunchy!
- Allow to cool completely.
Information
Category
Pet Treats, Cat Food
Cuisine
North American
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