EQUIPMENT SUGGESTIONS
cookie baking sheet
small quarter size biscuit cutter or tiny cookie cutter
Ingredients
- 2 small cans of tuna in water, well drained
- 2 large eggs
- 1 ½ cups all-purpose gluten-free flour, Bob Mills
Instructions
- Set your oven to 350 degrees and prepare a large cookie sheet with silpat or parchment paper slightly sprayed with cooking oil.
- In a blender or food processor, add the tuna and blend or pulse the tuna a few times to break it down.2 small cans of tuna in water
- Add the eggs and pulse or blend again a few times to create a paste. Add the flour in two increments and pulse or blend until completely combined.2 large eggs1 ½ cups all-purpose gluten-free flour
- Using a spatula, spread evenly on the cookie sheet, aiming for about 1/4 inch thickness. Place in oven for approximately 15 minutes. Look for the edges to begin lifting. Allow to cool a few minutes and then either move to a cutting board to cut small squares or use a tiny cookie or biscuit cutter to punch small individual pieces.
- Store in an airtight jar in refrigerator for up to a week or divide into freezer safe bags and freeze up to 3 months.
MY NOTES
NUTRITION
Serving: 1bite | Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 2mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Calcium: 2mg | Iron: 1mg
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