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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 48 |
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Ingredients:
6 ounces salmon, canned, pink |
1/2 cup fresh parsley, chopped |
3 eggs, shells included |
1/2 cup sesame seeds, ground in coffee grinder |
1/2 cup flax seed, ground in coffee grinder |
2 cups potato flour ((2 to 3) |
Directions:
1. Put these ingredients into a food processor, mix VERY WELL.
2. Pour potato flour through the opening.
3. while the motor is running. I can’t tell you.
4. exactly how much, but I would guess about 2-3 cups.
5. When the dough forms, like a pie crust, and rolls into a ball it is ready to take out. Dump this mess onto potato floured counter or board. Knead more flour into this and when it is a rolled out cookie consistency, it is ready to roll out into about 14 inch thick. Use a pizza cutter to roll our long strips and then cut crosswise to make small squares. If you want FANCY you may use a cookie cutter.
6. Bake on cookie sheets, sprayed Pam or line the sheet with parchment paper. Put.
7. in as many as will fit. Usually two whole cookie sheets suffices. Bake this in a 375º oven for 20 minutes, turn and rotate the cookie sheets and bake about 10 more minutes. You can make them as soft or as hard as you want.
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