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Ingredients Jump to Instructions ↓

  1. 1 3/4 cups rolled oats

  2. 3/4 cup golden flax seeds

  3. 2/3 cup brewers' yeast

  4. 1 cup shredded Cheddar cheese

  5. 1 cup brown rice flour

  6. 2 cups oat flour

  7. 2 tablespoons organic raw sugar

  8. 3 tablespoons vegetable oil

  9. 1 3/4 cups low-sodium chicken broth

  10. 2 eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F (165 degrees C). Grease two cookie sheets.

  2. Combine oats, flax seeds, brewer's yeast, cheese, rice flour, oat bran flour and sugar in a large bowl. Whisk together chicken broth and eggs; mix with oat mixture to make a fairly stiff dough.

  3. Roll dough into 1 inch balls, then flatten into discs. (Or, roll dough out on a floured surface to 1/4 or 3/8 inch thick and cut into 1-inch x 1 1/2-inch rectangles.) Place on cookie sheets 3/4 inch apart.

  4. Bake until dry and the edges turn a light golden brown, 40 to 45 minutes. Cool before serving.

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