Use cookie cutters to create a fish shape.
It makes them tase even better!
1 can salmon with juice (8 oz.)
½ cup chopped fresh parsley (or 1 tsp dried)
1 tsp dill weed
3 eggs — shells included
½ cup sesame seeds ground up in coffee grinder
½ cup flax seeds ground up in coffee grinder
2 (or more) cups whole wheat flour — (2 to 3)
Preheat oven to 375°F (190° C).
Put all ingredients into a food processor and mix very well. NOTE: Pour flour through the opening while the processor is on. Use enough flour to make the dough about the consistency of a pie crust (it will roll into a ball – once it does, it’s ready to remove.)
Place on a floured surface and knead more flour into dough until it is easily rolled out. Roll out to about ¼” thick. Cut into shapes with a cookie cutter. Poke each cookie with a fork once or twice, so that cookies will not puff up. Bake on cookie sheets that have a nonstick spray coating.
Bake for 20 min. Turn and rotate cookie sheets, then bake about 10 more minutes.