Ingredients
- – 3 Cups Oat Flour
- – 1 Cup Coconut Flour
- – 2 Eggs
- – 1 Cup Water
- – 1 Cup Finely Chopped Fresh Parsley
- – 1 Cup Finely Chopped Fresh Mint
- – 1/4 Cup Coconut Oil
Instructions
- 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.
Notes
- 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.
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