Minty Doggie Biscuits
Four-legged friends like vegan food gifts, too! This recipe is courtesy of my awesome-rad-übercool mom. She makes these for my three girls every Christmas. My girls love their Gramma Kim.
Servings 2 dozen
- 1 tablespoon 15 ml vegetable oil
- 1 cup 235 ml water
- 2 1 ⁄2 cups 300 g whole wheat flour
- 1 ⁄2 cup 39 g quick-cooking oats
- 1 ⁄3 cup 20 g fifinely chopped fresh mint
- 1 ⁄3 cup 20 g finely chopped fresh parsley
Preheat the oven to 325°F (170°C, or gas mark 3).
Line a baking sheet with parchment or a silicone baking mat.
In a medium mixing bowl, combine the oil and water.
Slowly add the flour, oats, mint, and parsley and mix until well combined.
Turn the dough out onto a floured surface and roll out to 1⁄4 inch (6 mm) thick.
Cut into fun shapes with cookie cutters.
Bake for 35 minutes, turning them halfway through to make sure they don’t brown too much on one side.
Let cool before packaging.
Calories: 658kcal | Carbohydrates: 123g | Protein: 24g | Fat: 12g | Saturated Fat: 1g | Sodium: 17mg | Fiber: 19g | Sugar: 1g