Whole Wheat Carrot Crunchies
*Great Dane tasted & approved
5
Cups Whole wheat flour
4
Cups Oatmeal
¾
Cups Egg whites
2
Cups Chicken broth
2
Cups Carrots (cooked til soft)
Preheat
oven to 350 Degrees F
Spray
2 cookie sheets with cooking spray.
Mash
the carrots and set aside to cool (I kept mine on the chunky side which was a
big hit with Meadow)
In
a large bowl combine the above ingredients, adding the carrots in last and mix
well. This combination will be soft, if
too soft to handle add more flour.
Turn
out mixture onto a floured surface, kneed a few times then roll out to ½ to ¾”
thick.
Cut
with cookie cutter and place in a greased cookie sheet.
Bake
@ 350 degrees F for 30 minutes then flip the bones and cook for another 30
minutes.
Turn
off oven and let the bones remain in the oven for another 30-40 minutes or
until hard.
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