veggie dog cookies
1 yam (sweet potato)
1 cup baby carrots
1 can sweet peas
1 can green beans
Juice of one lemon
4 cups oatmeal
1 cup whole wheat flour
1 tsp baking powder
1/4 cup flax seed oil capsules (the ones covered in carob)
Take oatmeal and grind it into a powder in a blender, set aside
Boil cut up yams (without skin) and carrots in water that just covers them until soft. puree in blender with half the water they were cooked in. set aside.
drain the cans of peas and beans, and puree with the other half of the water from the carrots/yams. Set aside.
take the capsules of flax seed oil and put them in hot water to cover them. Set aside to soften. the reason the ones that are carob coated is good is because the oil breaks out when you mix the cookie, but you get these carob bits that are almost like chocolate chips!
Take the oatmeal powder and blend with the whole wheat flour in a stand mixer (i guess you would have to do this by hand if you don't have a stand mixer). slowly add the vegetables until the mix is a wet dough (like a chocolate chip cooking mix). Then blend in the flax capsules just until they break.
Preheat oven to 350, and place teaspoon fulls on a foil lined baking sheet. Bake for 30 minutes, or until desired doneness (less for softer cookies, more for crunchy cookies).
allow to cool and store in the freezer for max 3 months.
you can put the mixture in a 9X12 lasagna pan, and make "bars" out it as well, just make sure to cut the bars while still a little warm. These will be softer. cook for about 30 minutes.
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