Directions
Preheat the oven to 350° F. Line cookie sheets with parchment paper.
- Puree the spinach, carrots, peas, egg, and water in a blender. Set aside.
- In a large bowl, mix oat flour, spelt flour, dry food, Brewer’s yeast, and olive oil until well combined.
- Pour the puree into bowl and mix well with the dry ingredients. Knead into a firm dough.
- Roll out dough to ¼ inch thickness onto floured countertop. Cut with cookie cutters and place on baking sheets.
- Place in oven and bake for 20 minutes.
- Remove from oven and let cool for 2-3 hours. Store in airtight containers and keep in refrigerator or freezer.
Recipe Note
You may need to spray your rolling pin with oil-based cooking spray so the dough doesn’t stick to it.
