Ingredients
Equipment
Method
- In a large mixing bowl, combine the cooked pumpkin puree and mashed cooked sweet potato. Stir them together until well blended into a smooth, consistent base.1 cup Cooked Pumpkin Puree (plain), 1 cup Cooked Sweet Potato (mashed)
- Add the flaked cooked salmon and ground flaxseed to the pumpkin and sweet potato mixture. Gently mash and mix everything to ensure the salmon is evenly distributed throughout.1/2 cup Cooked Salmon (flaked, no bones or skin), 1/4 cup Ground Flaxseed
- Sprinkle in the brewer's yeast and coconut flour. Mix all ingredients thoroughly until a cohesive, slightly sticky dough forms. If the dough feels too wet, add a tiny bit more coconut flour, one tablespoon at a time.1 tablespoon Brewer's Yeast, 1/4 cup Coconut Flour
- Lightly flour your hands or a clean surface with a bit of coconut flour. Roll small portions of the dough into little balls or flatten them into small discs, about 1/2 inch thick and 1 inch in diameter.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the shaped treats on the sheet, ensuring they don't touch. Bake for 15-20 minutes, or until the treats are firm to the touch and slightly dried out.
- Once baked, remove the treats from the oven and let them cool completely on a wire rack. This step is crucial for them to firm up and become shelf-stable.
Notes
Store cooled treats in an airtight container in the refrigerator for up to 7 days, or freeze for up to 2-3 months. Reheat gently if desired before serving.
