1 1/2 cups whole-wheat flour (I use soy for my allergic dog)
	4-6 whole cloves garlic
	1/4 cup water
	2 Tbsp shelled sunflower seeds (no salt)
	2 Tbsp cooking oil
	1 whole egg
	1/4 cup Parmesan cheese

1. Preheat oven to 400 degrees f

2. Put all ingredients in a food processor (or mix by hand) to form a ball.

3. Turn dough out onto a board and add flour if it is too sticky.  Roll out thin and brush with garlic powder if you want.

   Tip: Roll out right on the cookie sheet and then cut to the desired size with a pizza cutter before baking.

4. Prick with a fork and bake for about 30 minutes.

	2 -6 oz cans tuna or 1-14 oz can salmon (do not drain either)
	1 ½ c whole wheat flour
	1 T garlic powder or granulated garlic
	2 eggs
	Grated parmesan about a handful

1. Mix altogether in a mixer or food processor.
2. Grease 9x9 pan with Pam
3. Bake 350 degree oven for 20 minutes.

   Do NOT overbake.

4. Cut into small squares and put in several small freezer bags.

	2 cans 6 oz tuna - do not drain
	2 eggs
	1 tsp garlic powder
	2-3 T canned 100% pure pumpkin
	1 ½ c flour

1. Mix the first four ingredients and add flour in food processor or mixer. It becomes a big doughy ball.
2. Official recipe:

   Roll or pat out on a board sprinkled with flour to ½ inch thickness.

   Place on a cookie sheet sprayed with Pam.

3. Or Marsha’s version:

   Plunk dough on cookie sheet.

   Wet hands with cold water lightly.

   Press out pretty flat.

4. Cook at 350 degrees for 30 minutes.
5. Cool and cut into small cubes and store in refrigerator or freezer. 

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