This recipe was created for a fussy Weimaraner by the name of Ghost. He used to pick at his food and turn his nose up at treats until these hit his bowl.

● 2 ½ cups oat flour + ½ cup reserved
● 1-cup whole wheat flour
● 2 tbsp garlic powder
● ¼ tsp ginger
● ½ cup virgin olive oil
● ½ cup pureed carrots and potatoes
● ½ cup water

In a large bowl mix your flours together (NOT your reserve flour as it will be used to dust your working surface when you roll your dough out) with the garlic powder, the virgin olive oil and the pureed carrots and potatoes. Make sure to mix them well. Slowly add water in very small amounts, until you get firm dough. The amount of water used will vary depending on the veggies your use in your puree. The veggies with more water in them means you could cut back on your additional water.

When you have the dough to the consistency you want, roll it out on a floured surface to about ¼ inch thickness and cut into animal shapes if you want – such a bones, paw prints etc. Just use a cookie cutter. It’s easier that way.

Prick the top of each cookie with a fork and bake at 300 degrees for 30-45 minutes or until lightly browned. Turn off your oven and allow the cookies to harden in the oven as they cool off.

Temperatures and length of time to cook these goodies may also vary depending on your oven and your altitude. Keep an eye on them as they are baking. You will know how your oven bakes things and when these biscuits are ready.

Store in a tightly covered jar. Keep for up to a month, but normally don’t last that long.