Place the salmon into a bowl, grate the sweet potato (skin too) and add to your mixing bowl, roughly chop the cauliflower, break up the olive leaves, chop the Greek basil and add to the mixture.
Using a pestle and mortar or small blender, break up the pumpkin seeds until they resemble fine breadcrumbs. Add the pumpkin seeds to the rest of the mixture.
Mix everything together, using your hands worked well for us or use a mixer on low speed with a dough hook. Think of the mixture as a meat dough!
Pop the mixture into the fridge for 30 mins to firm up the mixture slightly, making it easier to handle.
Knead the mixture until everything sticks together well. The smell from the Greek Basil should be heavenly!
Now add the mixture to your chosen baking mould. We used a mini rectangular mould available from Lakeland (UK). Our mould made 24 treats, 32.2 x 24.2 x 2.4 cm. You can make them any shape or size that you wish. However, thinner than half an inch will be quicker to dry/dehydrate and ensure that the centre reaches the desired temperature.
Press the mixture firmly into the mould.
Place the moulded mixture into a preheated oven at 70c (158F). We cooked ours at this low temperature for around 5 hours, different size shapes will take less or more. Test that most of the moisture has evaporated, they should be hard and chewy on the inside but not crisp enough to snap.
Put the cooked treats on to a wire cooling rack. As the cookies are cooling, place ONE DROP of CBD oil onto each.
Allow to cool, store in an airtight container in the fridge. Alternatively freeze for 3 months. Technically, dehydrated foods can keep for a long time without spoilage. However, as many of you may be unsure of retained moisture content, or maybe some of you wanted a fresher treat and dehydrated for less time, you may wish to use within 5 days.