the beloved Crunchies.

I never_ever thought I'd be a cat person, but I saved this crazy tiny tom-kit from a shelter in the Southern Tier and I've been so swoony over him ever since.  Every night Capa and Taro get a before-bed treat to tide them over until morning - these have been nicknamed "tuni-guys" or "crunchies."  I found this recipe on Pinterest and decided to give it a go - Capa is in hog-heaven whenever he gets one and I'm happy because I know exactly what is in them.  They're super simple, albeit the time it takes to roll them all out.  I think next time I'll try to find a tiny fish "cookie" cutter.  Cute.  :) 

Tuni-Guys/Crunchies Recipe

Makes about 3 dozen treats

You will need:

  • 1 (5 ounce) can tuna, no salt added and packed in water, drained (I think you could also use shredded chicken if you're not into tuna). 
  • 1 cup of flour (I used rice flour, original recipe called for oat flour)
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 heaping tablespoon dried catnip

*It’s easy to make your own oat flour. Simply grind old-fashioned oats in a spice grinder (or a super clean coffee grinder) until it is transformed into a light powder. There you have it — oat flour!

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In the bowl combine drained tuna, flour, egg, olive oil and catnip. Blend until mixture is smooth. It will be thick but pliable and not terribly sticky.

3. Roll dough into 1/2 teaspoon balls and place on prepared cookie sheet. Use a skewer to press an X-shape into each cookie ball. (I left mine in a ball because I know the cats would go nutso batting them around before they chowed). 

4. Bake cookies for 10 to 12 minutes until they are dried on top and slightly browned. Allow to cool completely before offering to your kitty.

5. Place treats in an airtight container and store in the refrigerator for up to seven days.

I put some in a 4 oz. Mason jar and the rest in a larger Mason for the freezer.  

Original recipe adapted from Joy the Baker (who's blog I adore) via Design Sponge.