Tuna Treats*
2 cups whole-wheat flour
1/2 cup soy flour
1/2 cup yellow cornmeal
1/4 cup canola oil or corn oil
1 cup milk, or sufficient for processing
6 oz can chunk tuna in water, drained
Position the rack in the center of the oven and preheat at 350°F. Lightly grease or use parchment paper to line two cookie sheets or baking trays.
In a large bowl, using a fork or wire whisk, blend the whole-wheat flour, soy flour, and cornmeal.
In a small bowl, using a fork, combine the oil, milk, and tuna, stirring until well blended. Make an indentation in the center of the flour mixture and pour in the tuna mixure. Using a large spoon or spatula, blend until this mixture pulls away from the sides of the bowl and a smooth dough forms. If it seems a little dry, add more milk 1/4 cup at a time.
Turn the dough onto a lightly floured flat surface, and using a rolling pin, roll out to 1/4 inch thick. Use a 1 1/2-inch round cookie cutter to cut out as many cookies as you can, reworking the scraps as you go. The dough will become stiff as it is reworked.
Place the cookies side by side on the prepared cookie sheets and bake for 20-23 minutes or until the cookies appear very dry and the edges are light golden brown. Remove the tays from the oven and cool to room temperature. Turn off the oven.
When the cookies have cooled completely, put all of them on a single baking tray and return them to the cooling oven. Leave them undisturbed, without opening the oven door, for 8-16 hours. Note: These cookies keep very well without going bad after they have been dried as directed above.
Note: Some dogs may be allergic to corn-based products.
Makes 140 cookies