sardine-treat

Sardine Cat Treat Recipe – Step By Step (With Pictures)

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Everyone who goes to the grocery store right now knows that one thing is tough to find: flour. Both all-purpose and whole wheat flours are next to impossible to find these days–but alternative flours are still fairly easy to locate in stores and online. I purchased a bag of brown rice flour and set about making a treat that our cats are loving: Sardine Cat Treats!

Sardines are high in Omega 3 and 6–a super food according to some people–but your cat will just call them very tasty!

This treat is very easy to make; you’ll just need one can of sardines (in olive oil or water), brown rice flour, grated Parmesan cheese and an egg. I used Anthony’s Brown Rice Flour. it was very finely ground and had a good texture for the treats.

Add a 1/2 cup of rice flour to a bowl then add a tin of sardines (juice and all), one egg and two teaspoons of grated Parmesan cheese. Gradually add a 1/4 cup of water, stirring and mixing everything completely so the sardines flake apart.

The dough is heavy; I dropped it by the spoonful into tiny muffin cups:

sardine treat for cats

You can also drop it directly onto a lightly greased cookie sheet or parchment-lined cookie sheet!

Pop it in the oven and bake for 45 minutes.

Allow the treats to cool completely before serving or refrigerating. These treats will last four days in the refrigerator (although ours didn’t last nearly that long, thanks to Tiki and Barli!)

You can also freeze the treats for longer storage.

They’re easy to break apart into training treats and moist enough to tuck a pill inside, if you need a pill pocket.

Ingredients

  • 1 can sardines in olive oil
  • ½ cup rice flour
  • 1 egg
  • 2 teaspoons grated Parmesan cheese
  • ¼ cup water

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add all ingredients to large bowl and, using a fork, break
    up sardines. Mix ingredients thoroughly.
  3. Drop sardine mixture by spoonful onto lightly greased or
    parchment-lined cookie sheet or into small cupcake wrappers.
  4. Bake for 45 minutes.
  5. Cool completely then store in refrigerator for four days or
    freeze.