Dogs for Sale
July 10, 2017
- 3 Cups Oat Flour
- 1 Cup Coconut Flour
- 2 Eggs
- 1 Cup Water
- 1/4 Cup Finely Chopped Fresh Parsley
- 1/4 Cup Finely Chopped Fresh Mint
- 1/4 Cup Coconut Oil
Line (2) baking sheets with parchment paper
Preheat oven to 350º
Combine oat flour and coconut flour in a large bowl.
Add finely chopped parsley and finely chopped mint.
Add coconut oil, cup of water, and 2 beaten eggs.
Combine all the ingredients together.
Knead with your hands until you are able to shape into a solid dough ball. If it is too crumbly, add a tiny bit of water ...1 tablespoon at a time.
Roll the dough ball out to approximately 1/4".
Use a cookie cutter to cut out your shapes.
Place onto your lined baking sheet
Bake at 350º for 20-25 minutes.
Turn off oven and let them cool in the oven so they continue to dry out.
Store in airtight container in refrigerator for up to two weeks or in freezer up to 3 months.
Do not use stems from the parsley or mint. Only the leafy parts.
If you want the parsley and mint a little finer, you can place it into a food processor and pulse it a few times. I personally like to chop it and then pulse it, but it is totally just my preference.
October 11, 2016