Ingredients: 2 ½ Cups of Whole Wheat Flour
½ Cup of Un-Cooked Oatmeal
1/4 Cup of Wheat Germ
½ Cup of Tomato Paste
1 Small Jar of Chicken Baby Food
3 Tbsp of Vegetable Oil
3/4 Cup of Water
1/4 Cup of Milk
Pre-heat oven to 375 degrees. Combine
flour, oatmeal, and wheat germ. Blend well.
Next add paste, baby food, oil and water.
Mix until dough forms. If dough is wet, add a
small amount of flour. Using a rolling pin, roll
dough on a flat surface (1/4 inch or desired
thickness). I put flour on the rolling pin and
the surface I was using...made cutting out
the cookies MUCH easier! Using a football
cookie cutter, cut out shapes and place on
an ungreased cookie sheet. Next, combine
the milk and egg in a small bowl. Whisk for a
minute or two. Brush egg mixture on each
cookie. Bake for approximately 25 minutes.
Be sure to store the cookies in an air-tight
container. After five or six days, freeze