2 to 3 pieces a day
- 200 g of sardines in oil
- 100 g wheat germ
- 2 tablespoons chopped fresh cat grass
Preheat the oven to 180 ° C (hot air oven: 175 ° C without preheating) and lay out a baking sheet with parchment paper.
Dress the sardines, add the remaining ingredients and knead everything quickly to a smooth dough.
Use two teaspoons to cut off hazelnut sized piles and place them on the baking sheet.
Bake for about 15 to 20 minutes until golden brown.
Allow the sardine spice to cool on a grill and store in a hermetically sealed container in the refrigerator.
Before feeding, bring to room temperature!
About two weeks.