ingredients:
2- ½ cups gluten-free oats
1 ½ cups potato starch
¾ cup quinoa flour
3 Tbsp. flax seed meal
1 tsp. Celtic sea salt
1 organic egg
½ cup coconut oil
1/3 cup dry non-fat dry milk powder
1 ½ cups filtered water
1 small, organic sweet potato, grated
½ carrot, grated
instructions:
- preheat oven to 250° + line 2-3 rimmed baking sheets with parchment
- put 2 cups of oats in the work bowl of your food processor. pulse to grind into a fine powder
- in a large bowl, whisk the ground oats, ½ cup of remaining oats, potato starch, quinoa flour, flax seed meal, and Celtic sea salt
- mix in the egg and coconut oil
- in a glass measuring cup, whisk the water and the milk powder. add to the mixture and mix thoroughly
- add the grated sweet potato and carrot (if the batter is too wet, add more quinoa flour. you want the batter to be able to form into a ball)
- on a floured work surface (I used rice flour), roll out the dough to 3/8″ thick
- using a desired cookie cutter, create shapes and place on prepared baking sheet
- bake for 1 ½ hours to 1 ¾ hours, rotating pans half way between baking time
- let cool completely, store in an airtight container indefinitely
found on chef dogs