Wednesday, February 13, 2013

Whole Wheat Carrot Crunchies

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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