Chopper’s Carrot Chips


2 cups oat flour

2 cups rolled oats

1 1/2 cups rye flour

1 1/2 cups carrot juice

4 chicken bouillon cubes

1/4 cup hot water

2 tbsp. baking powder

Directions: Preheat oven to 350F. Place the hot water I and bullion cubes in large mixing bowl. Stir . until dissolved. Sprinkle the baking powder over the mixture and let stand for about 5 ,J minutes. Add carrot juice, 1 cup (half) of I I the oat flour, rye flour and oats. Stir batter until smooth. Gradually work in the j remaining flour with your hands. Divide . the dough into 4 balls. Roll each ball out on a floured surface and cut into circle shapes. Place on ungreased cookie sheet about an inch apart. Bake for 1 hour. Cool and serve.

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