Our Recipe Collection
Chicken Crunchies for Cats
1 1/2 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
1 1/2 c HODGSON MILL RYE FLOUR
1 1/2 c HODGSON MILL BROWN RICE FLOUR
1 c HODGSON MILL UNTOASTED WHEAT GERM
1 tsp dried kelp or alfalfa
1 tsp garlic powder
4 Tbsp. vegetable oil
1 1/2 c chicken broth, or beef broth
1 pound ground chicken
1 to 2 Tbsp. brewers yeast
Preheat the oven to 350 degrees F. In a large bowl, combine the first six dry ingredients. Slowly add oil, broth and chicken, and mix well. On a lightly floured surface, roll the dough to a thickness of 1/8 inch, then place it on a greased cookie sheet.
Bake until golden brown. Cool, then break into bite-sized pieces. Place pieces in a bag with the brewers yeast and shake to coat them. Store leftovers in an airtight container in the refrigerator.
Makes 2 to 3 dozen pieces.
Makes 24 servings. Each serving without kelp or alfalfa: 140 calories; 4 g dietary fiber; 19 g carbohydrates; 8 g protein; 4 g fat (less than 1 g saturated fat); 11 mg cholesterol; 95 mg sodium.