Servings: 40 1 oz. treats
Ingredients
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 2 ea. fresh eggs
- 1 cup quick, dry, oatmeal
- 2/3 cup tap water
- 1/4 cup fresh spinach chopped
- 1/4 cup fresh carrot chopped
- 1/4 cup fresh celery chopped
- 1/4 cup fresh cucumbers chopped
Instructions
- Mix all ingredients together. If dough is too wet, add additional cornmeal or flour until a smooth cookie dough consistency.
- Spread the dough out on a greased sheet pan to about ¼ inch, then score the dough into squares or rectangles of desired size.
- Bake at 325F for about 60 minutes. The biscuits should be dry to the touch and have little-to-no squish when you push down the middles.
- Dry in an open oven or on the countertop until solid.
- Once cooled, store in an airtight container.
Video
Chef Tips
*Cooked oatmeal may be substituted for the oats and water.*
*Shelf life is two weeks, but they can be frozen and served at a later date*
*Note: Vegetables may be finely chopped or pureed.*
*Shelf life is two weeks, but they can be frozen and served at a later date*
*Note: Vegetables may be finely chopped or pureed.*
Nutrition
Serving: 1ea. | Calories: 46kcal | Carbohydrates: 9g | Protein: 1.5g | Fat: 0.5g | Saturated Fat: 0g | Sodium: 13mg | Fiber: 0.5g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Leave a Reply