SARDINE DREAMS

By Sarah-Lyn

Ingredients

• 1 can (120 g) sardines packed in oil or water, undrained
• 1/2 cup (125 mL) water
• 1/4 cup (60 mL) canola or olive oil
• 2 cups (500 mL) whole wheat flour
• 3/4 cup (185 mL) cornmeal

Preparation

Step 1

1. Preheat oven to 350°F.
2. In the bowl of a food processor, combine the undrained sardines, water and oil. Pulse until well blended and smooth. Add the flour and cornmeal and pulse a few times, until the mixture is blended and crumbly; turn out onto the countertop and mix with your hands until you have a soft dough.

3. Roll the dough into walnut-sized balls and place on an ungreased cookie sheet. Press each one down with the back of a fork, like a peanut butter cookie.

4. Bake for 15-20 minutes, until firm. If you like, turn the oven off and leave them inside to cool down as the oven cools – this will make a slightly firmer cookie.