Ingredients:
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4 cups whole wheat flour 1 L
½ cup cornmeal
1 tsp ground cinnamon
1 cup chopped carrot
½ cup water
2 tbsp each canola oil and liquid honey
1 large egg
1 tsp vanilla
Rolling pin - Pizza cutter
Makes about 1 lb. of treats
Preheat oven to 350 F
In a large bowl, combine flour, cornmeal and cinnamon. In a food processor, combine carrot, water, oil, honey, egg and vanilla. Puree until smooth. Pour over dry ingredients and stir until well incorporated.
In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8-inch (3 mm) thickness. With a fork, poke holes all over the surface of the dough. Using a pizza cutter or a sharp knife, cut dough into 1/2-inch (1 cm) squares. Place about 1/2 inch (1 cm) apart on baking sheets.
Bake in preheated oven, in batches if necessary, for 20 minutes or until firm. Place pans on racks and let cool completely. Reduce oven temperature to 300 F (150 C). Bake for 25 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.
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