• 1 cup old fashioned oats
• 3/4 cup finely shredded carrots
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried catnip (available in the cat toy area of our stores)
• 1 large egg, lightly beaten
• Approximately 2 tablespoons white flour

1. Preheat oven to 375-degrees.
2. Line a baking sheet with parchment paper.
3. Add oats to a mini food processor (or similar) and pulse to form oat flour.
4. Transfer the oat flour to a mixing bowl.
5. Add shredded carrots to the mini food processor and pulse to finely chop carrots.
6. In a mixing bowl, beat oat flour with the olive oil on low and seed until the mixture looks sandy. Then, beat in catnip and finely chopped carrots followed by an egg to form a cracker dough. If the mixture looks too dry, try blending in a tablespoon of water.
7. Dust a flat, parchment lined surface with a tablespoon of flour and add the dough.
8. Dust the top of the dough with flour and pat the dough into a rectangle about 1/4-inch to 1/3-inch thick.
9. Use a pizza wheel to cut dough into 1/2- or 1-inch squares or use a mini cookie cutter (1 1/4-inch) to cut out fun shapes.
10. If you are using a mini cookie cutter, use more flour to reshape the remaining dough into another rectangle and cut out the remaining treats.
11. Place treats on prepared baking sheet with a bit of space between them and bake, watching carefully, until they are golden brown (about 15 minutes if using a mini cookie cutter).
12. Let treats cool on the baking sheet then store in an air-tight container for several days or freeze for longer storage.

Makes approximately 32 crackers

• 5 ounce can Signature SELECT^® Chunk Light Tuna in water
• 2 tablespoons vegetable oil (such as Signature SELECT^® canola oil)
• 2 tablespoons Lucerne^® egg white
• 3 tablespoons coconut flour (available in the flour section)
• 2 to 3 tablespoons O Organics^® whole wheat flour

1. Preheat oven to 330-degrees. Line a baking sheet with parchment paper. Add the tuna, oil, and egg white to a mini food processor and blend well.
2. In a medium bowl, combine the tuna mixture with the coconut flour and whole wheat flour. Start with 2 tablespoons of the wheat flour and add another tablespoon if needed to form a kneadable dough. Use your clean hands to knead the dough a few times then transfer the dough to a flat surface dusted with whole wheat or coconut flour. Use a rolling pin or your hands to flatten out the dough to about 1/4-inch thick.
3. Use mini cookie cutters (about 3/4- to 1-inch) to cut out the dough and place the mini cookies on the prepared baking sheet. Re-roll leftover dough and cut out more cookies. Bake until lightly brown and crisp (about 15-18 minutes).

Footnote:
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Makes 10 servings

• 3 ounce can Cat Food Pate (i.e. Fancy Feast Pate)
• 1 teaspoon Signature SELECT 100% pure Pumpkin
• About 7 tiny crunchy cat treats (i.e. Friskies Party Mix) 

1. Place an open pumpkin cookie cutter about 3 inches wide on your kitty’s serving plate.
2. Holding the cookie cutter in place, spoon and spread the cat food pate into the pumpkin cookie cutter using a tiny spoon or similar.
3. Gently lift up the cookie cutter then softly place the pumpkin in the center of the pumpkin-shaped kitty pate and use the tiny spoon to gently spread the pumpkin over the top.
4. Decorate the pumpkin with eyes and a mouth using about 7 of the tiny crunchy cat treats. Call your kitty because it’s dinner time! 

Makes 1 serving